Ingredients:

1 lb Veal Leg Cutlets 500g
1 teaspoon dried basil leaves 5ml
teaspoon salt 1ml
a pinch of crushed red pepper pods
1 tablespoon olive oil 15ml
1 small red bell pepper
(cut into short thin strips)
cup onion, chopped 125ml
1 cup sliced mushrooms 375ml
1 teaspoon cornstarch 7ml
1/3 cup dry white wine 80ml
2 cups cooked spinach linguini 500ml

Instructions

Pound Veal Leg Cutlets to ⅛ 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 non stick 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.