Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce
Vin jaune, a semisweet wine, enlivens the creamy morel ragù in this veal and oyster dish.
Ingredients
- 5 tbsp. olive oil
- 4 oz. fresh morels, cleaned and trimmed
- Kosher salt and freshly ground black pepper, to taste
- <sup>1</sup>⁄<sub>2</sub> shallot, minced
- 2 cups heavy cream
- <sup>1</sup>⁄<sub>3</sub> cup <a href="https://www.unionsquarewines.com/">vin jaune</a>
- <sup>1</sup>⁄<sub>2</sub> cup finely grated parmesan
- <sup>1</sup>⁄<sub>3</sub> cup whole milk
- 2 cloves garlic, grated
- 4 (10-oz.) bone-in veal chops
- 12 Kumamoto or other oysters, shucked
- 2 tbsp. unsalted butter
- 2 heads butter lettuce, cored, leaves torn into 2" pieces
- 1 <sup>1</sup>⁄<sub>2</sub> tbsp. fresh lemon juice
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. minced chives
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