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Ingredients:

1 pound veal cutlets, from the leg
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1 tablespoon olive oil
1/2 cup red bell peppers, cut into short thin strips
1/2 cup chopped onions
1 1/2 cups sliced mushrooms
1 1/2 teaspoons cornstarch
1/3 cup dry white wine
2 cups cooked spinach linguine

Directions:

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

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