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Recipe details
Herb-Stuffed Boneless Veal Breast (Poitrine de veau farcie aux herbes)
A portion of herb-stuffed boneless veal breast, roasted whole, sliced, and served with egg pappardelle, spinach, and pan juices. A dinner idea with ingredients and cooking steps in one place.
≈ 207 kcal/100 g · ≈ 936 kcal/serving
55 minMediumFrench
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 breast200 g
pappardelle70 g
large egg1 pcs
baby spinach45 g
fine dry breadcrumbs15 g
shallot, finely chopped1 pcs
fresh parsley, chopped10 g
garlic clove, minced1 pcs
olive oil15 ml
dry white wine60 ml
low-sodium chicken stock120 ml
kosher salt1.5 g
black pepper0.3 g
Cookware and utensils
Chef’s knife
Cutting board
Ovenproof skillet
Large pot
Colander
Kitchen twine
Instant-read thermometer
Directions
01
Heat the oven to 425°F (220°C).
Products
No products at this step
Action
heat
Time
5 min
Temperature
425°F (220°C)
02
Wilt the spinach in a dry skillet for 2 minutes.
Products
baby spinach — 45 g
Action
wilt
Time
2 min
Temperature
medium heat
03
Mix the spinach, egg, breadcrumbs, shallot, parsley, garlic, salt, and pepper in a bowl.
Products
baby spinach — 45 g; large egg — 1 pcs; fine dry breadcrumbs — 15 g; shallot, finely chopped — 1 pcs; fresh parsley, chopped — 10 g; garlic clove, minced — 1 pcs; kosher salt — 1.5 g; black pepper — 0.3 g
Action
mix
Time
3 min
Temperature
room temperature
04
Open the veal breast flat with a lengthwise pocket and spread the filling inside.
Products
boneless veal breast — 200 g
Action
stuff
Time
5 min
Temperature
room temperature
05
Tie the roast closed with kitchen twine.
Products
boneless veal breast — 200 g
Action
tie
Time
2 min
Temperature
room temperature
06
Brown the stuffed roast in olive oil in the ovenproof skillet for 3 minutes per side.
Products
boneless veal breast — 200 g; olive oil — 15 ml
Action
brown
Time
6 min
Temperature
medium-high heat
07
Pour the wine and stock around the roast.
Products
dry white wine — 60 ml; low-sodium chicken stock — 120 ml
Action
pour
Time
1 min
Temperature
hot skillet
08
Roast the veal until its center reaches 160°F (71°C).
Products
boneless veal breast — 200 g
Action
roast
Time
25 min
Temperature
425°F (220°C); 160°F (71°C) internal
09
Boil the dry pappardelle in salted water until al dente.
Products
pappardelle — 70 g; kosher salt — 1.5 g
Action
boil
Time
8 min
Temperature
boiling water
10
Rest the roast for 3 minutes
Products
boneless veal breast — 200 g
Action
rest and slice
Time
2 min
Temperature
resting
11
slice it
Products
boneless veal breast — 200 g
Action
rest and slice
Time
2 min
Temperature
resting
12
Spoon the pan juices over the veal and pappardelle.
Products
boneless veal breast — 200 g; pappardelle — 70 g
Action
serve
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
