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Veal Chops With Morels, Wilted Lettuce, Oysters, And Garlic-Parmesan Sauce Recipe



INGREDIENTS:

5 tbsp. olive oil
4 oz. fresh morels, cleaned and trimmed
Kosher salt and freshly ground black pepper, to taste
½ shallot, minced
2 cups heavy cream
⅓ cup vin jaune
½ cup finely grated parmesan
⅓ 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
1½ tbsp. fresh lemon juice
1½ tsp. minced chives

DIRECTIONS:

1. Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high. Add morels and season with salt and pepper; cook until just tender, about 2 minutes. Reduce heat to medium and stir in shallot; cook until shallot is soft, 1–2 minutes. Add ¾ cup cream and ¼ cup wine; simmer until thickened, 4–6 minutes. Stir in remaining wine and cook 1 minute more; keep morels warm. Place remaining cream in a 2-qt. saucepan; simmer over medium, stirring occasionally, until reduced by half, about 10 minutes. Whisk in parmesan, milk, garlic, and salt; keep cheese sauce warm.

2. Heat oven to 375°. Heat a 12" cast-iron skillet over high. Add remaining oil; season veal chops with salt and pepper. Working in batches, cook until chops are browned on one side, 5–7 minutes. Add all chops to skillet and flip onto second side; transfer skillet to oven. Cook until chops are browned on second side and an instant-read thermometer inserted into the thickest part of the veal reads 132°, 8–10 minutes. Divide chops between serving plates; keep warm.

3. Wipe skillet clean and heat over high. Sear oysters, flipping once, until slightly charred, 1–2 minutes; divide between plates. Melt butter in a separate 12" skillet over medium-high; cook lettuce until wilted, 1–2 minutes. Stir in lemon juice, salt, and pepper; divide between plates. Stir chives into morels; spoon them around chops. If you like, use an immersion blender to purée cheese sauce until slightly frothy; spoon sauce around veal chops.

Source: Saveur
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Veal Chops With Morels, Wilted Lettuce, Oysters, And Garlic-Parmesan Sauce Recipe Veal Chops With Morels, Wilted Lettuce, Oysters, And Garlic-Parmesan Sauce Recipe Reviewed by Niña on 8:17 AM Rating: 5

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