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Recipe details

Braised Boneless Veal Breast with Tomato, Olives, Capers, and Pappardelle

EN RU

A whole boneless veal breast roast is seared and braised with tomato, white wine, olives, capers, shallot, and garlic, then sliced and served with egg pappardelle and the braising sauce. A dinner idea with ingredients and cooking steps in one place.

≈ 220 kcal/100 g · ≈ 911 kcal/serving

57 minMediumOther

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

Boneless Veal Breast225 g
Pappardelle70 g
Crushed tomatoes180 g
Kalamata olives, pitted35 g
Capers, drained15 tbsp
Shallot, minced40 g
Garlic clove, minced1 pcs
Olive oil15 ml
Dry white wine60 ml
Chicken stock60 ml
Kosher salt1.5 g
Black pepper0.3 g

Cookware and utensils

Heavy skillet with lid
Large pot
Colander
Tongs
Instant-read thermometer

Directions

01
Pat the Boneless Veal Breast dry and season it with salt and black pepper.
Products
Boneless Veal Breast — 225 g; Kosher salt — 1.5 g; Black pepper — 0.3 g
Action
Season
Time
2 min
Temperature
Room temperature
02
Heat the olive oil in a heavy skillet over medium-high heat.
Products
Olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat
03
Sear the whole veal breast on both sides.
Products
Boneless Veal Breast — 225 g
Action
Sear
Time
6 min
Temperature
Medium-high heat
04
Sauté the shallot and garlic in the skillet.
Products
Shallot, minced — 40 g; Garlic clove, minced — 1 pcs
Action
Sauté
Time
3 min
Temperature
Medium heat
05
Pour the white wine into the skillet and scrape up the browned fond.
Products
Dry white wine — 60 ml
Action
Deglaze
Time
2 min
Temperature
Simmering
06
Add the crushed tomatoes, chicken stock, olives, and capers around the veal.
Products
Crushed tomatoes — 180 g; Chicken stock — 60 ml; Kalamata olives, pitted — 35 g; Capers, drained — 15 tbsp
Action
Add
Time
2 min
Temperature
Simmering liquid
07
Cover the skillet and braise the veal until tender and the center reaches 165°F/74°C.
Products
Boneless Veal Breast — 225 g
Action
Braise
Time
29 min
Temperature
Low simmer; final internal temperature 165°F/74°C
08
Boil the Pappardelle in salted water until al dente.
Products
Pappardelle — 70 g; Kosher salt — 1.5 g
Action
Boil
Time
8 min
Temperature
Boiling water
09
Drain the Pappardelle in a colander.
Products
Pappardelle — 70 g
Action
Drain
Time
1 min
Temperature
Hot
10
Rest the braised veal for one minute.
Products
Boneless Veal Breast — 225 g
Action
Rest
Time
1 min
Temperature
Resting
11
Carve the veal into slices.
Products
Boneless Veal Breast — 225 g
Action
Carve
Time
1 min
Temperature
Warm
12
Plate the Pappardelle with the tomato, olive, and caper sauce.
Products
Pappardelle — 70 g; Crushed tomatoes — 180 g; Kalamata olives, pitted — 35 g; Capers, drained — 15 tbsp
Action
Plate
Time
1 min
Temperature
Warm
13
Place the carved veal over the pasta and serve immediately.
Products
Boneless Veal Breast — 225 g
Action
Serve
Time
1 min
Temperature
Serving temperature

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