Veal Chops Alfredo

Serves: 4
Total Calories: 953


1/4 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.

Nutritional Facts:

Serves: 4
Total Calories: 953
Calories from Fat: 531

This Veal Chops Alfredo recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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