Veal Chops In Cream Sauce

• 6 (3/4-inch-thick) veal loin chops
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 eggs, beaten
• 1 tablespoon water
• 1/2 cup all-purpose flour
• 1/4 cup plus 2 tablespoons vegetable oil
• 2 tablespoons chopped onion
• 2 cups sliced fresh mushrooms
• 1 tablespoon all-purpose flour
• 1 cup half-and-half, divided
• 2 tablespoons cognac
• 2 egg yolks
• 1/2 cup slivered almonds
• 1/4 cup butter or margarine
• Hot cooked noodles (optional)

1. Sprinkle chops with salt and pepper. Combine egg and water. Dip chops in egg mixture, and dredge in flour, coating well.
2. Heat oil in a large, heavy skillet over medium heat. Add chops and cook 5 minutes on each side or until golden brown. Cover and cook an additional 5 minutes. Remove chops to a warm serving platter, reserving drippings in skillet.
3. Saute onion in drippings until tender. Add mushrooms; cover and cook 5 minutes.
4. Add 1 tablespoon flour to onion-mushroom mixture, stirring until smooth. Gradually add 1/2 cup half-and-half; cook over medium heat, stirring constantly, until mixture comes to a boil. Remove skillet from heat; stir in cognac.
5. Beat egg yolks and stir into remaining 1/2 cup half-and-half. Return skillet to medium heat; gradually add egg yolk mixture to hot sauce, stirring constantly, until thickened and bubbly. Remove from heat.
6. Saute almonds in 1/4 cup butter in a small saucepan over low heat just until almonds are lightly browned.
7. Pour sauce over veal chops; serve over noodles, if desired. Sprinkle with almonds.

veal loin chops, salt, pepper, eggs, water, allpurpose, vegetable oil, onion, mushrooms, flour, cognac, egg yolks, almonds, butter, noodles

Taken from www.myrecipes.com/recipe/veal-chops-cream-sauce (may not work)