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Italian Veal Chops

Meat.Bible's picture
  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

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2340 Calories from Fat 1513

% Daily Value*

Total Fat 171 g263.5%

Saturated Fat 27.2 g136.2%

Trans Fat 2 g

Cholesterol 501.2 mg167.1%

Sodium 1076.5 mg44.9%

Total Carbohydrates 94 g31.3%

Dietary Fiber 6 g24.1%

Sugars 3.2 g

Protein 106 g212.5%

Vitamin A 26% Vitamin C 6.8%

Calcium 46.8% Iron 26.3%

*Based on a 2000 Calorie diet


Italian Veal Chops Recipe