Mushroom Herb Veal Gratin

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Dairy Farmers of Canada

Ingredients

1 lb (500 g) veal cutlets or scaloppine

4 tbsp (60 mL) cornstarch, divided

1/4 tsp (1 mL) salt, divided

1/4 tsp (1 mL) pepper, divided

1 tbsp (15 mL) butter

8 oz (250 g) sliced mushrooms

1 onion, sliced

1/2 tsp (2 mL) dried thyme

1 cup (250 mL) milk

1 tsp (5 mL) grated lemon zest

1 tbsp (15 mL) freshly squeezed lemon juice

3-1/2 oz (100 g) Canadian Swiss or Cheddar cheese, shredded (1 cup/250 mL)

1 cup (250 mL) fresh whole wheat bread crumbs

2 tbsp (30 mL) chopped fresh parsley

Mushroom Herb Veal Gratin

Veal cutlets are prepared quickly and easily in this golden-topped dish. Serve whole wheat pasta or brown rice on the side with a spinach salad.


Tip: Coating the veal in cornstarch helps seal in the juices. Be sure not to overcook the veal to keep it tender - just broil until it's browned on the outside. It should still have a touch of pink on the inside.


Tip: For a deeper mushroom flavour, use cremini or baby Portobello mushrooms.


Tip: To make fresh bread crumbs, grate a whole wheat bun or slices of bread on the coarse side of a box cheese grater or pulse in a food processor fitted with a metal blade.

Preparation time: 15 minutes

Cooking time: 15 minutes

Servings: 4

Nutritional Information

Calories: 453

Protein: 40 g

Carbohydrate: 35 g

Fat: 17 g

Fibre: 4.8 g

Sodium: 602 mg

Instructions

Preheat broiler with rack 4 inches (10 cm) from heat. Line a large rimmed baking sheet with foil; lightly butter foil.

If necessary, place veal cutlets between sheets of plastic wrap and pound to 1/4-inch (0.5 cm) thickness. Cut into 12 equal-size pieces. In a shallow dish, combine 3 tbsp (45 mL) of the cornstarch and half each of the salt and pepper. Dip cutlets into cornstarch, turning to lightly coat both sides (discard any excess). Place veal in a single layer on prepared baking sheet.

Broil for about 2 min, until lightly browned. Flip over and broil for 1 min,

until just browned. Transfer veal to a 13 x 9-inch (33 x 23 cm/3 L) glass baking dish, overlapping as necessary; set aside. Position rack 6 inches (15 cm) from heat; leave broiler on.

In a large saucepan, melt butter over medium-high heat. Sauté mushrooms, onion and thyme for 7 min or until browned. In a bowl, whisk a little of the milk into remaining 1 tbsp (15 mL) cornstarch to form a paste. Whisk paste into remaining milk, then gradually stir into saucepan. Cook, stirring, for about 3 min or until bubbling and thickened. Remove from heat. Stir in remaining salt and pepper and the lemon zest and juice. Pour evenly over veal in baking dish.

In a bowl, combine Canadian Swiss or Cheddar cheese, bread crumbs and parsley. Sprinkle evenly over mushroom sauce in baking dish. Broil for about 3 min or until topping is golden.

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