(More veal recipes below.
Cook Time: 45 minutes
Ingredients:
- 1/2 cup vegetable oil
- 1 clove garlic, minced
- 1 teaspoon dried leaf oregano, crushed
- 6 veal chops, about 1 1/2 to 2 pounds
- 4 ounces medium noodles, cooked, drained
- 2 tablespoons melted butter
- 2 tablespoons grated Parmesan cheese
- 1/2 cup cold chicken broth
- 1 teaspoon cornstarch
Preparation:
Veal recipe directions
Combine oil, garlic, and oregano. Place veal chops in a shallow bowl or heavy plastic bag. Pour oil mixture over veal chops. Refrigerate for 2 to 4 hours, turning occasionally. Drain veal chops; reserve marinade. In skillet over medium heat, brown chops in a small amount of the reserved marinade. Reduce heat; cover and simmer for 30 minutes, or until tender. Toss hot noodles with melted butter and Parmesan cheese; transfer to hot platter. Arrange veal chops on buttered noodles. In a cup, blend cornstarch with cold chicken broth. Stir chicken broth mixture into pan drippings; cook and stir over low heat until thickened and bubbly. Spoon over veal chops and noodles.
Veal recipe serves 6.
Combine oil, garlic, and oregano. Place veal chops in a shallow bowl or heavy plastic bag. Pour oil mixture over veal chops. Refrigerate for 2 to 4 hours, turning occasionally. Drain veal chops; reserve marinade. In skillet over medium heat, brown chops in a small amount of the reserved marinade. Reduce heat; cover and simmer for 30 minutes, or until tender. Toss hot noodles with melted butter and Parmesan cheese; transfer to hot platter. Arrange veal chops on buttered noodles. In a cup, blend cornstarch with cold chicken broth. Stir chicken broth mixture into pan drippings; cook and stir over low heat until thickened and bubbly. Spoon over veal chops and noodles.
Veal recipe serves 6.
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