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Veal Chops Alfredo |
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Serves: 4 Print this Recipe1/4 cup vegetable oil 1 clove garlic minced 1/2 teaspoon oregano 4 veal loin chops (about 1 1/2 lb. total) 1/4 cup chicken broth 1 cup chicken broth 1 cup whipped cream 3 eggs yolk lightly beaten 8 ounces linquini noodles thin, cooked and drained 1/4 cup parmesan cheese grated 2 tablespoons butter or margarine Parsley Minced fresh In a shallow dish mix oil, garlic and oregano. Coat chops in mixture and marinate, covered, in refrigerator for 1 1/2 hours, turning once. In a large skillet over medium-high heat lightly brown chops in the oil that clings for 5 minutes on each side. Add broth; cover and reduce heat to low. Simmer for 20 minutes or until tender, turning once. Remove chops; cover and keep warm. Add additional broth and cream to skillet. Boil rapidly until reduced by one-third (about 1 2/3 cups remain). Remove from heat. Gradually stir about one-third of the hot mixture into the egg yolks, then stir back into hot mixture in skillet. Cook and stir for 1 minute (do not boil). Cover and keep this sauce warm. Toss hot linguini with cheese and butter or margarine until butter or margarine melts. Place on a heated platter. Top with chops and pour sauce over all. Sprinkle with parsley. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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