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Recipe details
Paprika-Pepper Braised Boneless Veal Breast with Spinach Pappardelle
An intact veal breast roast is seared, then gently braised with paprika, sweet peppers, onion, and spinach before being carved over egg pappardelle. The covered stovetop braise keeps the meat moist while the pepper broth becomes the sauce. A dinner idea with ingredients and cooking steps in one place.
≈ 164 kcal/100 g · ≈ 1,191 kcal/serving
55 minMediumOther
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
pappardelle85 g
large egg50 g
baby spinach60 g
red bell pepper75 g
yellow bell pepper75 g
yellow onion75 g
garlic clove1 pcs
smoked paprika2 g
black pepper1 g
olive oil15 ml
low-sodium chicken stock180 ml
kosher salt1.5 g
Cookware and utensils
Dutch oven
Chef’s knife
Cutting board
Tongs
Large pot
Colander
Measuring spoons
Directions
01
Pat the veal breast dry with paper towels.
Products
boneless veal breast — 285 g
Action
Pat dry
Time
2 min
Temperature
room temperature
02
Season the veal breast with salt, black pepper, and smoked paprika.
Products
boneless veal breast — 285 g; kosher salt — 1.5 g; black pepper — 1 g; smoked paprika — 2 g
Action
Season
Time
1 min
Temperature
room temperature
03
Heat the olive oil in a Dutch oven over medium-high heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
medium-high heat
04
Sear the veal breast until the first side is browned.
Products
boneless veal breast — 285 g
Action
Sear
Time
4 min
Temperature
medium-high heat
05
Turn the veal breast and sear the second side.
Products
boneless veal breast — 285 g
Action
Turn
Time
3 min
Temperature
medium-high heat
06
Sauté the onion, bell peppers, and garlic in the Dutch oven.
Products
yellow onion — 75 g; red bell pepper — 75 g; red bell pepper — 75 g; garlic clove — 1 pcs
Action
Sauté
Time
5 min
Temperature
medium heat
07
Pour the chicken stock around the veal breast.
Products
low-sodium chicken stock — 180 ml
Action
Pour
Time
1 min
Temperature
hot
08
Cover the Dutch oven and braise the veal breast until tender.
Products
boneless veal breast — 285 g
Action
Braise
Time
32 min
Temperature
low simmer, 165°F/74°C internal temperature
09
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 85 g; kosher salt — 1.5 g
Action
Boil
Time
8 min
Temperature
boiling water
10
Wilt the spinach in the hot braising juices.
Products
baby spinach — 60 g
Action
Wilt
Time
2 min
Temperature
low heat
11
Drain the pappardelle in a colander.
Products
pappardelle — 85 g
Action
Drain
Time
1 min
Temperature
hot
12
Rest the braised veal breast under a loose foil cover.
Products
boneless veal breast — 285 g
Action
Rest
Time
3 min
Temperature
hot, at least 165°F/74°C internal temperature
13
Carve the veal breast across the grain.
Products
boneless veal breast — 285 g
Action
Carve
Time
2 min
Temperature
hot
14
Toss the pappardelle with the spinach and braising juices.
Products
pappardelle — 85 g; baby spinach — 60 g
Action
Toss
Time
1 min
Temperature
hot
15
Top the pappardelle with the carved veal breast.
Products
boneless veal breast — 285 g; pappardelle — 85 g
Action
Serve
Time
1 min
Temperature
hot, 165°F/74°C internal temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
