Veal Archives - Lowcountry Cuisine Magazine
PrintLangdon’s Restaurant & Wine Bar’s Veal Chop Saltimbocca with Roasted Garlic-Spinach Risotto and Lemon-Sage Butter Ingredients14-oz.
Ingredients
- 14-oz. bone-in veal chops
- 4 oz. thinly sliced prosciutto
- 3 oz. fresh sage, finely chopped
- 1 cup panko
- ½ cup grated parmesan cheese
- 2 cups Arborio or carnaroli rice
- 6 cups chicken stock
- 1 large yellow onion, finely chopped
- 5 cloves of garlic, thinly shaved
- 1 head roasted garlic
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