- LRN Recipe Box
- 7 Ingredients or Less
- Made with milk products
- Heart Healthy
- Low Calorie
- Low Carb
- Low Sodium
- President's Choice
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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
Protein: 40 g
Carbohydrate: 35 g
Fat: 17 g
Fibre: 4.8 g
Sodium: 602 mg
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.