4-6 chops, 1/2-3/4 inch
1/2 c. oil
1 clove garlic, chopped
1 tsp. crushed oregano
Noodles
2 tbsp. butter, melted
2 tbsp. grated Parmesan cheese
1 c. chicken broth
2 tsp. cornstarch

Combine oil, garlic and oregano, arrange chops in shallow dish. Pour oil mixture over veal - turn chops and refrigerate 2-3 hours or overnight. Drain; reserve marinade. In skillet brown chops in 1 or 2 tablespoons marinade using moderate heat. Reduce heat, cover and simmer 45 minutes until tender - use a little chicken broth or cooking sherry (white) to keep moist. Cook noodles; toss with butter and cheese. Arrange chops on noodles.

Blend cold broth and cornstarch and slowly stir into pan drippings. Cook over low heat until thick. Spoon over chops.