Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add potatoes and onion, spreading evenly. Add 1 cup water. Bring to boiling; reduce heat. Cover and cook for 15 minutes or until vegetables are tender. Uncover and cook 3 to 5 minutes more or until lightly browned, turning occasionally with spatula. Transfer vegetables to a serving platter; keep warm.
Meanwhile, cut veal into 8 pieces. Pound each piece to 1/4-inch thickness. Add oil to skillet. Cook veal, half at a time, in hot oil over medium-high heat about 1 minute per side or until tender. Remove veal from skillet; arrange atop vegetables.
In a mixing bowl stir together vinegar, honey, cornstarch, bouillon granules, thyme, salt, pepper, and 2/3 cup water. Stir into skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Pour vinegar mixture over meat and vegetables. Serve immediately. If desired, garnish with tomato wedges. Makes 4 servings.