Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce

  • Serves

    serves 4


Los Angeles-based Ludo Lefebvre, chef of restaurants Ludo Bird, Trois Mec, and Petit Trois, uses vin jaune, a semisweet wine from the Jura region of France, to enliven the creamy morel ragù for this elegant veal and oyster dish. Marsala is a fine substitute.


  • 5 tbsp. olive oil
  • 4 oz. fresh morels, cleaned and trimmed
  • Kosher salt and freshly ground black pepper, to taste
  • 12 shallot, minced
  • 2 cups heavy cream
  • 13 cup vin jaune
  • 12 cup finely grated parmesan
  • 13 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 12 tbsp. fresh lemon juice
  • 1 12 tsp. minced chives


Step 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 3⁄4 cup cream and 1⁄4 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.

Step 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.

Step 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.

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