1 lb. veal cutlets
1 tsp. basil leaves
1/4 tsp. salt
1/8 crushed red pepper
1 tbsp. olive oil
1 sm. red pepper, cut in strips
1/2 c. chopped onion
1 1/2 c. mushrooms
1/2 tsp. cornstarch
1/3 c. white wine
2 c. cooked linguine

Pound veal to 1/8 inch thick. Cut into strips; stir basil, salt, papper and oil. Heat it of this oil in a 10 inch skillet over medium heat. Stir fry bell peppers and onion for 1 minute, add mushroom stir for 2 minutes until crisp, set aside. In rest of oil stir fry veal strips half at a time for 1 to 2 minutes, just until cooked. Stir wine and corn starch until smooth, cook over high heat about 30 seconds until thick. Return veal and vegetables heat through. Serve over pasta.