1. Pound veal leg cutlets to ⅛-inch thickness.
  2. Cut into 1 x 3-inch strips; set aside.
  3. Stir together basil, salt, crushed red pepper, and olive oil.
  4. Heat 1 teaspoon seasoned oil in 10-inch nonstick skillet over medium-high heat.
  5. Stir-fry red bell pepper strips and onion 1 minute.
  6. Add mushrooms; stir-fry 2 minutes, just until vegetables are crisp-tender.
  7. Remove from skillet and reserve.
  8. 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.
  9. Stir cornstarch into wine until smooth.
  10. Add wine to skillet; cook over high heat about 30 seconds, until thickened.
  11. Return veal and vegetables to skillet; heat through.
  12. Serve over pasta.
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