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Italian Veal Chops

Meat.Bible's picture
Ingredients
  Salad oil 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Dried oregano 1 Teaspoon, crushed
  Veal loin chops 1 3⁄4 Pound (6 Pieces, 3/4 Inch Thick)
  Medium noodles 4 Ounce, cooked, drained
  Butter 2 Tablespoon, melted
  Grated parmesan cheese 2 Tablespoon, grated
  Chicken broth 1⁄2 Cup (8 tbs) (Cold)
  Cornstarch 1 Teaspoon
Directions

Combine oil, garlic, and oregano.
Place chops in shallow dish; pour oil mixture over.
Refrigerate for 2 to 3 hours, turning once.
Drain chops reserving marinade.
In skillet, brown chops on both sides in small amount of reserved marinade.
Reduce heat; cover and simmer for 25 to 30 minutes or till tender.
Toss hot noodles with mixture of butter and cheese; spoon onto warm platter.
Arrange veal chops atop.
Blend chicken broth into cornstarch; stir into pan drippings.
Cook and stir over low heat till thickened and bubbly.
Spoon over chops.

Recipe Summary

Cuisine: 
Italian
Method: 
Blending
Ingredient: 
Veal

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