Mouth-Watering Grilled Cheese with Veal


  • 4 Quebec Veal cutlets, about 115 g each
  • 30 ml (2 tbsp) mayonnaise
  • 1 clove of garlic, chopped
  • Salt and pepper


  • 30 ml (2 tbsp) butter
  • 500 ml (2 cups) shiitake mushrooms, sliced
  • Salt and pepper
  • 8 slices of Oka raclette cheese
  • 8 slices of loaf
  • Butter for bread


  1. In a small bowl, combine mayonnaise, garlic, salt and pepper.
  2. Baste cutlets with garlic mayonnaise on both sides.
  3. In a hot saucepan, cook cutlets over medium-high heat, 2 minutes per side. Set aside.
  4. In the same skillet, melt the butter and cook the mushrooms over medium-high heat for 3 minutes. Set aside.
  5. Butter one side of each slice of bread, place two slices of Oka cheese, a quarter of the mushrooms and a quarter of the cutlets, sliced finely. Close the grilled cheese with another slice of bread, the buttered side on the outside. Repeat this operation for the other 3 sandwiches.
  6. In another hot skillet, grill sandwiches for 2 minutes on each side or until cheese is melted and bread is golden brown.
  7. Serve immediately and enjoy with a green salad.


Recipe provided by L’Escouade culinaire.