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

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. extra-virgin olive oil
4 oz fresh morels, cleaned and trimmed
kosher or sea salt
black pepper, freshly ground
½ shallot, minced
2 cups heavy cream
⅓ cup vin jaune
½ cup Parmesan cheese, finely grated
⅓ cup whole milk
2 cloves garlic, grated
4 (10 oz) veal chops, bone-in
12 Kumamoto or other oysters, shucked
2 Tbsp. unsalted butter
2 heads butter lettuce, cored, leaves torn into 2" pieces
1½ Tbsp. lemon juice, freshly squeezed
1½ tsp. fresh chives, minced

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.

Heat oven to 375°F (190°C/170°C fan, Gas Mark 5).

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°F, 8-10 minutes. Divide chops between serving plates; keep warm.

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.

Makes 4 servings.