Halve and deseed olives. Pound escalopes and season them on both sides with salt and pepper.
Fry escalopes under high heat, remove, sauté in the frying residue the olives. Douse with soup and gravy and bring to the boil. Add the escalopes, cover and simmer about 1 hour, until they are tender.
Peel the shallots and quarters or eighths, depending on size. Melt the butter and sauté the sugar. Add the shallots, fry briefly and deglaze with red wine. Cover, except for a small gap, and cook until tender, about 15 minutes, stirring often.
Remove escalopes from the pan. Mix cornstarch with a little water until smooth and thicken the sauce with it. Add escalopes and simmer briefly.