Find recipes by ingredients you already have. Confirm your food, choose your time and equipment, and turn dinner ideas into a meal with our AI recipe generator.
01Confirm ingredients02Apply hard filters03Cook step by step
01
Your kitchen
Add ingredients from a photo or type them manually.
The photo is used once for recognition and is not stored by Kitchen Fridge.
02
Cooking filters
We apply allergies as a hard exclusion.
03
Your best matches
0 recipe matches
The database is checked first; any missing unique recipes are then completed from unused ingredient combinations.
Generating an image for this exact recipe…Saved image, when available
Recipe details
Poitrine de veau rôtie with Cream Sauce and Pappardelle
Roasted veal breast is served with a vermouth, chicken-stock, and tarragon cream sauce thickened with egg yolk over pappardelle. A dinner idea with ingredients and cooking steps in one place.
≈ 274 kcal/100 g · ≈ 1,555 kcal/serving
50 minMediumFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
boneless veal breast285 g
pappardelle70 g
large egg yolk1 pcs
heavy cream120 ml
small leek, thinly sliced1 pcs
unsalted butter14 g
olive oil15 ml
dry vermouth60 ml
chicken stock60 ml
fresh tarragon, chopped2 g
kosher salt1.5 g
black pepper0.3 g
Cookware and utensils
Heavy ovenproof skillet
Large pot
Mixing bowl
Whisk
Instant-read thermometer
Directions
01
Heat the oven to 475°F (245°C).
Products
No products at this step
Action
heat
Time
5 min
Temperature
475°F (245°C)
02
Melt the butter in the ovenproof skillet.
Products
unsalted butter — 14 g
Action
melt
Time
1 min
Temperature
medium heat
03
Sauté the leek until lightly golden.
Products
small leek, thinly sliced — 1 pcs
Action
sauté
Time
4 min
Temperature
medium-high heat
04
Season the boneless veal breast with salt and pepper.
Products
boneless veal breast — 285 g; kosher salt — 1.5 g; black pepper — 0.3 g
Action
season
Time
1 min
Temperature
room temperature
05
Sear the veal breast in olive oil until deeply browned.
Products
boneless veal breast — 285 g; olive oil — 15 ml
Action
sear
Time
6 min
Temperature
high heat
06
Roast the veal breast in the skillet until its center reaches 160°F (71°C).
Products
boneless veal breast — 285 g
Action
roast
Time
22 min
Temperature
475°F (245°C); internal temperature 160°F (71°C)
07
Rest the roast for 4 minutes.
Products
boneless veal breast — 285 g
Action
rest
Time
4 min
Temperature
warm
08
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 70 g; kosher salt — 1.5 g
Action
boil
Time
7 min
Temperature
boiling water
09
Deglaze the skillet with dry vermouth and chicken stock.
Products
dry vermouth — 60 ml; chicken stock — 60 ml
Action
deglaze
Time
2 min
Temperature
medium-high heat
10
Simmer the heavy cream in the skillet.
Products
heavy cream — 120 ml
Action
simmer
Time
2 min
Temperature
medium heat
11
Whisk the egg yolk into the warm cream sauce.
Products
large egg yolk — 1 pcs; heavy cream — 120 ml
Action
whisk
Time
1 min
Temperature
off heat
12
Stir the tarragon into the sauce.
Products
fresh tarragon, chopped — 2 g
Action
stir
Time
1 min
Temperature
warm
13
Slice the rested veal breast and serve it over the pappardelle with the cream sauce.
Products
boneless veal breast — 285 g; pappardelle — 70 g; heavy cream — 120 ml
Action
serve
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available