Mushroom Herb Veal Gratin

For more great recipes visit »

Dairy Farmers of Canada


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


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.

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.