1/2 c. salad oil
1 clove garlic, minced
1 tsp. dried oregano, crushed
6 veal loin chops, 1/2 to 3/4 inch thick (about 1 3/4 lb.)
4 oz. med. noodles, cooked and drained
2 tbsp. butter, melted
2 tbsp. grated Parmesan cheese
1/2 c. cold chicken broth
1 tsp. cornstarch

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 until tender. Toss hot noodles with mixture of butter and cheese; spoon onto warm platter. Arrange veal chops on top.

Blend chicken broth into cornstarch; stir into pan drippings. Cook and stir over low heat until thickened and bubbly. Spoon over chops. Makes 6 servings.