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Ingredients:
1 lb. veal cutlets, lightly pounded & cut into 1" strips 1 teaspoon dried basil or 1/4 cup fresh, minced and patted dry 1/4 teaspoon salt 1/8 teaspoon crushed red pepper flakes
1 tablespoon olive oil 1/2 cup bell peppers, cut into short thin strips 1/2 cup chopped onions 1 1/2 teaspoons cornstarch 1/3 cup dry white wine
Directions: Stir together basil, salt, crushed red pepper, and olive oil. Heat 1 teaspoon oil mixture in nonstick skillet over medium-high heat. Stir-fry bell pepper strips and onion for
about 3 minutes. Remove from skillet and reserve. Stir-fry veal strips in remaining oil mixture, half at a time, over medium-high heat just until cooked through. Remove from skillet and reserve. Stir
cornstarch into wine and add to skillet. Cook over high heat about 30 seconds, until thickened. Return veal and vegetables to skillet; heat through. Serve over pasta or rice.
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