11/2 Lbs. thin sliced Veal Leg Slices (1/4 inch thick)

Salt and Pepper to taste
1/2 cup Flour
5 Tbsps. Butter or Margarine
2 cloves fresh crushed garlic
2 Tbsps. Butter or Margarine
1/2 cup dry White Wine
1/2 cup Mushrooms sliced (optional)
1 medium Diced Onion (optional)
1 Lb. Tortellini Noodles

Take the thin sliced veal. Add salt and pepper and dredge in flour.
Melt 5 tablespoons butter in heavy skillet; add crushed garlic and sauté
veal slices, lightly browning over a medium heat; turn but once.
Remove veal to a shallow baking pan. Add remaining 2 tablespoons
of butter to skillet and sauté onions and mushrooms (optional) for
2 1/2 minutes. Add 1/2 cup white wine and bring to a boil. Simmer for
2-3 minutes to blend all flavors. Pour wine sauce over veal; cover pan
and bake 35 minutes at 350ºF.

Cook tortellini noodles until tender in salted boiling water, drain and
rinse. Place tortellini noodles on serving platter, cover noodles with veal
slices and pour the remaining wine sauce over entire entree.
Garnish with sauteed red and green pepper curls if desired.