It was delicious! Last night i believe i replicated the white sauce, which was the dish's cornerstone, i think.
I made a traditional bechamel sauce 1 tbsp butter, 1 tbsp flour and 1 cup of milk - then when it had thickened i added about 1/4 - 1/3 cup of white wine (i used chardonnay because that is what was open, and it worked quite nicely) and cracked pepper to taste.
If i remember correctly, the dish could be made by placing sliced avocado over the cooked veal (cooked in a pan with pepper and garlic), then a little thinly sliced cheese (not too much - the dish is so flavoursome a lot of cheese would kill it) under a hot crill to melt rather quickly, then pour the sauce all over.
Its a shame i can't go back and compare my attempted replica to the real deal - but as far as my memory goes it's pretty close.