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Ingredients
- 4-6 chops, 1/2-3/4 inch
- 1/2 c. oil
- 1 clove garlic, minced
- 1 teaspoon crushed oregano
- Noodles
- 2 tbsp. butter, melted
- 2 tbsp. grated Parmesan cheese
- 1 c. chicken broth
- 2 teaspoon cornstarch
Directions
- Combine oil, garlic and oregano, arrange chops in shallow dish. Pour oil mix over veal - turn chops and chill 2-3 hrs or possibly overnight. Drain; reserve marinade. In skillet brown chops in 1 or possibly 2 Tbsp. marinade using moderate heat. Reduce heat, cover and simmer 45 min till tender - use a little chicken broth or possibly cooking sherry (white) to keep moist. Cook noodles; toss with butter and cheese. Arrange chops on noodles.
- Blend cool broth and cornstarch and slowly stir into pan drippings. Cook over low heat till thick. Spoon over chops.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 6 servings | |
| Calories 251 | |
| Calories from Fat 229 | 91% |
| Total Fat 25.84g | 32% |
| Saturated Fat 5.19g | 21% |
| Trans Fat 0.47g | |
| Cholesterol 20mg | 7% |
| Sodium 354mg | 15% |
| Potassium 89mg | 3% |
| Total Carbs 1.34g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.03g | 0% |
| Protein 3.93g | 6% |
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