Mushroom Herb Veal Gratin

Name: Mushroom Herb Veal Gratin
Yield: 4 portions
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

Our dietitians' favourite

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.

Prep: 15 min
Cooking: 15 min

Yields 4 portions

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

READY FOR REWARDS?

Preparation

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.

Tips

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.

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

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.