Method:
1 Preheat oven 200°C fan-forced. 
2 Spread veal with mustard.  Meanwhile, combine breadcrumbs and thyme in a bowl and season with salt and pepper add veal and toss to coat. 
3 Heat oil in a frying pan over medium-high heat, cook cutlets for 2 minutes each side. Transfer pan to the oven and roast for 6-8 minutes for medium or until cooked to your liking. Rest for 5 minutes.
4 Layer sliced potatoes, cream, rosemary, salt and pepper in an individual oval pie dish, microwave on High/100% for 5 minutes until tender then transfer to the oven and roast for 8-10 minutes or until potatoes are golden. Stand for 5 minutes.
5 Invert the gratin onto a plate and top with veal cutlet and extra rosemary sprigs to serve.