This elegant dinner recipe combines tender veal chops with earthy morel mushrooms, wilted butter lettuce, and seared oysters, all brought together with a rich garlic-Parmesan sauce. The use of vin jaune, a semisweet wine from France’s Jura region, adds depth to the creamy morel ragù, though Marsala can serve as a substitute. Veal chops, when prepared with the right technique and paired with complementary ingredients, create a dish that’s both luxurious and delicious.

Full 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 (or Marsala)
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-inch pieces
1½ tbsp. fresh lemon juice
1½ tsp. minced chives

Directions

Prepare the Morel Ragù and Garlic-Parmesan Sauce:
- Heat 2 tbsp. olive oil in a 4-quart saucepan over medium-high heat.
- Add morels, season with salt and pepper, and cook until just tender, about 2 minutes.
- Reduce heat to medium, add minced shallot, and cook until soft, 1–2 minutes.
- Add ¾ cup heavy cream and ¼ cup vin jaune; simmer until thickened, 4–6 minutes.
- Stir in remaining vin jaune and cook for 1 minute more; keep warm.
- In a separate 2-quart saucepan, simmer remaining heavy cream over medium heat, stirring occasionally, until reduced by half, about 10 minutes.
- Whisk in Parmesan, milk, grated garlic, and salt; keep warm.
Cook the Veal Chops:
- Preheat oven to 375°F (190°C).
- Heat a 12-inch cast-iron skillet over high heat and add remaining olive oil.
- Season veal chops with salt and pepper.
- Working in batches, cook chops until browned on one side, 5–7 minutes.
- Flip chops, transfer skillet to oven, and cook until an instant-read thermometer inserted into the thickest part reads 132°F (56°C), about 8–10 minutes.
- Divide chops between serving plates; keep warm.
Sear the Oysters and Wilt the Lettuce:
- Wipe skillet clean and heat over high heat.
- Sear oysters, flipping once, until slightly charred, 1–2 minutes; divide between plates.
- In a separate 12-inch skillet, melt butter over medium-high heat.
- Cook lettuce until wilted, 1–2 minutes.
- Stir in lemon juice, salt, and pepper; divide between plates.
Assemble the Dish:
- Stir minced chives into the morel ragù; spoon around the veal chops.
- If desired, use an immersion blender to purée the cheese sauce until slightly frothy; spoon around the veal chops.

Nutritional Facts

Calories: ~737 per serving
Fat: ~54 grams
Carbohydrates: ~8 grams
Protein: ~47 grams
Cholesterol: ~200 mg
Sodium: ~350 mg
Fiber: ~1 gram
Sugar: ~3 grams

The Perfect Marriage of Flavors

The main stars of this dish are, of course, the veal chops. Veal is known for its mild, delicate flavor, and when cooked correctly, it becomes incredibly tender and juicy. The chops are typically seasoned simply, allowing their natural flavors to shine. The veal is pan-seared to develop a crispy, flavorful crust before being finished in the oven to achieve the perfect medium-rare doneness. This method locks in the moisture and tenderness, creating a melt-in-your-mouth experience with every bite.

What makes this dish stand out, however, is the combination of morel mushrooms and oysters. Morels are a unique type of wild mushroom known for their distinctive honeycomb-like appearance. Their flavor is nutty and earthy, making them an ideal pairing with the mildness of veal. These mushrooms are sautéed and combined with a creamy, rich sauce to create a luxurious morel ragù that complements the veal perfectly.

The oysters, though often seen in raw preparations, are seared lightly in a hot skillet in this dish. The oysters are cooked just enough to bring out their natural sweetness and oceanic flavor, providing an unexpected contrast to the savory veal and earthy morels. The quick searing ensures that the oysters remain tender and delicate, rather than tough, which could detract from the overall balance of the dish.

The Role of Garlic-Parmesan Sauce

The garlic-Parmesan sauce adds another layer of richness to the dish. Made from heavy cream, garlic, and Parmesan cheese, this sauce is smooth and velvety, with a slight tang from the Parmesan that cuts through the creaminess. The sauce is then poured over the veal chops, morel ragù, and wilted lettuce, tying all the elements of the dish together. The combination of garlic and Parmesan is a classic pairing that elevates the flavors of the mushrooms, oysters, and veal, giving the dish a luxurious mouthfeel.

The Importance of Wilted Lettuce

While the veal, morels, and oysters are the main components of this dish, the wilted lettuce plays an essential supporting role. Lettuce may seem like a simple addition, but it serves several purposes. First, it provides a crisp texture that contrasts with the tenderness of the veal and the creaminess of the sauce. Second, it offers a refreshing balance to the richness of the main ingredients. The lettuce is lightly cooked in butter, which enhances its flavor while keeping it tender and slightly wilted. This adds a bit of freshness that prevents the dish from becoming too heavy.

The lettuce also brings a pop of green color to the plate, creating visual contrast against the pale veal, mushrooms, and creamy sauce. As the final touch, a squeeze of fresh lemon juice and a sprinkle of chives help to brighten up the dish, adding a fresh, zesty note that cuts through the richness.

Wine Pairing with Veal Chops

The right wine pairing can elevate this dish to a whole new level. The creamy, savory flavors of the garlic-Parmesan sauce and the earthiness of the morel mushrooms call for a wine that complements these characteristics without overwhelming them. A medium-bodied white wine such as a Chardonnay or a white Burgundy is a great choice. These wines have enough acidity to balance the richness of the dish while offering subtle fruity notes that enhance the flavor of the veal and mushrooms.

For those who prefer red wine, a light Pinot Noir can be an excellent option. Its bright acidity and delicate tannins won’t overpower the veal, and its earthy undertones complement the mushrooms and the oysters. Either way, choosing a wine with a good balance of acidity and fruitiness will bring out the best in this dish.

Creating a Balanced Meal

While this dish is undoubtedly rich, it strikes a balance by combining indulgent ingredients with fresh elements. The veal and morel ragù are luxurious and satisfying, while the oysters provide a delicate seafood flavor that cuts through the richness. The wilted lettuce offers freshness and lightness, while the garlic-Parmesan sauce ties everything together with its creamy texture.

To make the meal even more balanced, consider serving this dish with a side of roasted vegetables or a light salad. A simple green salad with a citrus vinaigrette would provide an additional burst of freshness that complements the richness of the main dish. Alternatively, roasted vegetables like carrots, asparagus, or Brussels sprouts would add a bit of earthy sweetness that pairs nicely with the veal and morels.

Conclusion

Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce is a dish that epitomizes the art of fine dining. It’s an elegant, flavorful recipe that combines premium ingredients in a way that highlights each component’s best qualities. The tenderness of the veal, the earthiness of the morels, the sweetness of the oysters, and the richness of the garlic-Parmesan sauce come together in perfect harmony, creating a memorable dining experience.

Pin1

1 Shares