Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- =
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.