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.
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