Italian Veal Chops
|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)|
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.