Veal Chops with Morels Wilted Lettuce Oysters and Garlic Parmesan Sauce
Ingredients
- 5 tbsp. olive oil
- 4 oz. fresh morels, cleaned and trimmed
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 shallot, minced
- 2 cups heavy cream
- 1⁄3 cup vin jaune
- 1⁄2 cup finely grated parmesan
- 1⁄3 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 1⁄2 tbsp. fresh lemon juice
- 1 1⁄2 tsp. minced chives
Instructions
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