Curried Veal Scaloppini with Pears | RICARDO

Ingredients

• 1/2 lb (225 g) fresh fettuccine
• 1/4 cup (60 ml) flour
• 1 tablespoon (15 ml) curry powder
• 4 large veal scaloppini
• 2 tablespoons (30 ml) olive oil
• 2 tablespoons (30 ml) butter
• 1 onion, finely chopped
• 2 firm ripe pears, peeled, cored and sliced
• 1 cup (250 ml) white wine
• 1/4 cup (60 ml) 35% cream
• 1 tablespoon (15 ml) chopped flat-leaf parsley
• Salt and freshly ground pepper