Mushroom Herb Veal Gratin

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  • 1 lb. veal cutlets or scaloppini
  • 4 tablespoons cornstarch, divided
  • ¼ teaspoon salt, divided
  • ¼ teaspoon pepper, divided
  • 1 tablespoon butter
  • 8 oz. sliced mushrooms
  • 1 onion, sliced
  • ½ teaspoon dried thyme
  • 1 cup milk
  • 1 teaspoon grated lemon zest
  • 1 tablespoon  freshly squeezed lemon juice
  • 3-1/2 oz.  Canadian Swiss or Cheddar cheese, shredded (1 cup/250 mL)
  • 1 cup  fresh whole wheat bread crumbs
  • 2 tablespoons chopped fresh parsley


  1. Preheat broiler with rack 4 inches from heat. Line a large rimmed baking sheet with foil; lightly butter foil.
  2. If necessary, place veal cutlets between sheets of plastic wrap and pound to ¼-inch thickness. Cut into 12 equal-size pieces.
  3. In a shallow dish, combine 3 tbsp. of the cornstarch and half each of the salt and pepper. Dip cutlets into cornstarch, turning to lightly coat both sides. Place veal in a single layer on prepared baking sheet.
  4.  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 glass baking dish, overlapping as necessary; set aside.
  5. 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. 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.
  6. In a bowl, combine grated Canadian Swiss or Cheddar cheese, bread crumbs and parsley. Sprinkle evenly over mushroom sauce in baking dish.
  7. Lower rack to 6 inched from heat and broil for about 3 min or until topping is golden.

Serve over a bed of rice.

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