Dairy Farmers of Canada

Mushroom Herb Veal Gratin

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
mushroom herb veal gratin


  • 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
Placeholder alt


Sign up for our More Goodness rewards program for exclusive savings, recipes contests, offers and more. Register now to enter our Dairy Delicious year contest!



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.


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.

Learn more about

Nutritional information

Per serving
Energy: 453 Calories
Protein: 40 g
Carbohydrate: 35 g
Fat: 17 g
Fibre: 4.8 g
Sodium: 602 mg

Top 5 Nutrients

(% DV*)
Calcium: 30 % / 335 mg
Niacin: 67 %
Riboflavin: 60 %
Selenium: 59 %
Vitamin B12: 115 %