Combine bread crumbs, blue cheese, parsley and chives to form a paste; set aside. Combine butter and flour in a small bowl. In a saucepan, bring stock to boil. Whisk in butter/flour mixture; simmer 15 minutes, until thickened. Add wine and adjust seasonings. Salt and pepper medallions. Heat olive oil in non-stick skillet over high heat. Sear veal until just browned on both sides – about 2-3 minutes on each side. Remove medallions to oven-proof pan. Crust top of each medallion with 3 Tbsp. blue cheese mixture. Roast in 400-degree oven until crust is golden brown and meat is cooked as desired (approximately 6-8 minutes for medium rare). Serve medallions in pool of warm wine sauce.