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Veal With White Wine


      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


    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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