Vitello Con Funghi Morel E Aragosta Recipe

Place dried morels in a heatproof bowl and pour 1 cup hot water over them. Let soak 20–30 minutes until plumped. Reserve soaking liquid by straining through a fine sieve lined with paper towel or coffee filter to remove grit; set liquid aside and squeeze excess liquid from mushrooms. Coarsely chop rehydrated morels if large.

In a small skillet over medium heat, melt 1 tablespoon butter. Add minced shallot and sauté 1–2 minutes until translucent, then add garlic and sauté 30 seconds. Add rehydrated morels and thyme, cook 3–4 minutes until mushrooms are tender and any released liquid has mostly evaporated. Remove thyme sprigs and transfer mushrooms to a bowl; keep warm.

Pat veal cutlets dry with paper towels. Season both sides with 1 teaspoon salt and 1/2 teaspoon pepper.

Place 1/2 cup flour on a plate or shallow dish. Dredge each cutlet lightly in flour, shaking off excess. Set aside on a tray.

In a large skillet over medium-high heat, heat 1 tablespoon olive oil and 2 tablespoons butter until foaming but not brown. Add veal cutlets in a single layer (work in batches if needed) and cook 1.5–2 minutes per side until golden and just cooked through (internal temp about 145°F/63°C). Transfer cooked cutlets to a warm plate and tent with foil.

Reduce heat to medium. If pan has browned bits, add 1/4 cup sherry to deglaze, scraping with a wooden spoon to loosen fond. Cook 1 minute to reduce slightly.

Add remaining 1/4 cup sherry and let it bubble 1 minute, then add reserved mushroom soaking liquid (carefully, leaving any sediment behind) up to 1/2 cup total liquid. Add chicken or veal stock and bring to a gentle simmer to reduce by about one-third, 4–6 minutes.

Stir in heavy cream and bring back to a gentle simmer. Reduce heat to low and whisk in cold cubed butter, one piece at a time, allowing each to emulsify into the sauce. This will thicken and give the sauce a glossy finish. Taste and season with salt and pepper as needed, and stir in lemon juice to brighten.

Add the cooked morels and chopped lobster meat to the sauce to warm through, 1–2 minutes. Do not overcook lobster—just heat until opaque and warmed.

Return veal cutlets to the skillet or arrange on warmed plates and spoon the morel-lobster-sherry sauce over the top, coating evenly.

Garnish with chopped flat-leaf parsley and microgreens or baby arugula if using. Adjust final seasoning with salt and pepper to taste.

Serve immediately with a starch of choice (buttered pasta, mashed potatoes, or polenta) and a crisp green vegetable.