<http://schema.org/recipeInstructions>
" In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Add the veal and 1/4 teaspoon salt and cook, turning, until just done, about 1 minute in all. Remove. Reduce the heat to moderately low. Add the remaining 1 tablespoon oil and the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in the vermouth and then the broth and cream; bring to a simmer. Cook, stirring occasionally, until thickened, about 4 minutes. Add the peas and heat through, about 1 minute. Add the meat with any accumulated juices and the remaining 3/4 teaspoon salt. In a large pot of boiling, salted water, cook the fettucine until just done, about 12 minutes. Drain. Toss with the sauce, the pepper, the remaining 1 tablespoon butter and the mint. Let sit for 2 to 3 minutes so that the pasta absorbs some of the sauce. Notes:  Fresh Mint Flavor:  Mint begins to lose flavor as soon as it&amp;#039;s picked. Even if the bunch you&amp;#039;re using looks fine, it may have been picked long enough ago so that the flavor is weak. Taste the sauce and, if you like, add more mint. Wine Recommendation: A light and acidic vinho verde from Portugal or a sauvignon blanc from the Loire Valley in France, such as Pouilly-Fum\u00E9, will mirror the refreshing flavor of the mint."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a2445/fettuccine-veal-peas-mint-recipe-7910/>