Veal with Saffron and Shallots

- 3 Tbs. Sadaf olive oil
- 1/2 lb. shallots, peeled and thinly sliced
- 1/4 cup sugar
- 3/4 cup dry white wine or chicken stock
- 2 Tbs. cider vinegar
- 1/8 tsp. saffron threads
- 1 clove garlic, crushed
- 1-1/2 lbs. veal cutlets
- 1/2 cup chicken stock