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
- 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
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.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||30 % / 335 mg|
|Vitamin B12:||115 %|