Basil Veal and Pasta
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Contents |
[edit] Ingredients
- 1 lbs Veal cutlet
- 1 tsp dried basil
- 1/4 tsp salt
- 1/8 tsp crushed red pepper
- 1 tbsp olive oil
- 1/2 cup red bell pepper
- 1/2 cup Onion
- 1 1/2 cup Mushroom
- 1 1/2 tsp cornstarch
- 1/3 cup dry white wine
- 2 cup cooked spinach linguine
[edit] 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.
