Basil Veal and Pasta

Ingredients

• 1 lbs veal cutlet
• 1 tsp dried basil
• ¼ tsp salt
• ⅛ tsp crushed red pepper
• 1 tbsp olive oil
• ½ cup red bell pepper
• ½ cup onion
• 1½ cups mushroom
• 1½ tsp cornstarch
• ⅓ cup dry white wine
• 2 cups cooked spinach linguine

Procedures

1. Pound veal leg cutlets to ⅛-inch thickness.
2. Cut into 1 x 3-inch strips; set aside.
3. Stir together basil, salt, crushed red pepper, and olive oil.
4. Heat 1 teaspoon seasoned oil in 10-inch nonstick skillet over medium-high heat.
5. Stir-fry red bell pepper strips and onion 1 minute.
6. Add mushrooms; stir-fry 2 minutes, just until vegetables are crisp-tender.
7. Remove from skillet and reserve.
8. In remaining seasoned oil, stir-fry veal strips, half at a time, over medium-high heat, 1 to 2 minutes, just until cooked through; remove veal from skillet and reserve.
9. Stir cornstarch into wine until smooth.
10. Add wine to skillet; cook over high heat about 30 seconds, until thickened.
11. Return veal and vegetables to skillet; heat through.
12. Serve over pasta.