When the oil is hot and rippling, put about 3 pieces of meat, or however many you can fit in without overcrowding, in the pan and cook for 2 minutes on the first side, 1-2 minutes on the second side. Potato flour is stickier, so if you're using a regular (not non-stick) skillet, you may have to coax the meat loose with a metal spatula; that's fine, you'll just have more brown flavor bits in your gravy. Remove the meat to a serving plate with raised edges. Cover loosely with aluminum foil, and cook the rest of the veal the same way, adding more EVOO if you need to.
Learn about pasture raised proteins, along with resources, in Eat Wild in the City