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Recipe details

Tomato-Herb Braised Whole Boneless Veal Breast with Pappardelle

EN RU

A whole boneless veal breast browned and braised with crushed tomatoes, onion, carrot, herbs, and chicken stock, served with pappardelle and a yolk-finished sauce. A dinner idea with ingredients and cooking steps in one place.

≈ 204 kcal/100 g · ≈ 777 kcal/serving

59 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 breast170 g
pappardelle70 g
large egg yolk1 pcs
crushed tomatoes120 ml
yellow onion, finely chopped70 g
carrot, finely diced50 g
low-sodium chicken stock120 ml
olive oil14 ml
herbes de Provence1 tsp
garlic, minced0.25 pcs
kosher salt1.5 g
black pepper0.3 g

Cookware and utensils

Dutch oven
Chef's knife
Cutting board
Large pot
Colander
Tongs
Instant-read thermometer

Directions

01
Season the veal breast with salt and pepper.
Products
boneless veal breast — 170 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 Dutch oven over medium-high heat.
Products
olive oil — 14 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat
03
Brown the veal breast on both sides in the oil.
Products
boneless veal breast — 170 g; olive oil — 14 ml
Action
Brown
Time
6 min
Temperature
Medium-high heat
04
Cook the onion and carrot in the Dutch oven until softened.
Products
yellow onion, finely chopped — 70 g; carrot, finely diced — 50 g
Action
Sweat
Time
5 min
Temperature
Medium heat
05
Stir the garlic and herbes de Provence into the vegetables.
Products
garlic, minced — 0.25 pcs; herbes de Provence — 1 tsp
Action
Stir
Time
1 min
Temperature
Medium heat
06
Add the crushed tomatoes and chicken stock to the Dutch oven.
Products
crushed tomatoes — 120 ml; low-sodium chicken stock — 120 ml
Action
Add
Time
1 min
Temperature
Simmering
07
Return the veal breast to the sauce.
Products
boneless veal breast — 170 g
Action
Nestle
Time
1 min
Temperature
Simmering
08
Cover the Dutch oven and braise the veal breast until tender.
Products
boneless veal breast — 170 g
Action
Braise
Time
30 min
Temperature
Low simmer
09
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
10
Whisk the egg yolk with two tablespoons of hot tomato sauce.
Products
large egg yolk — 1 pcs
Action
Temper
Time
1 min
Temperature
Hot sauce
11
Stir the tempered yolk mixture into the sauce off the heat.
Products
large egg yolk — 1 pcs
Action
Finish
Time
1 min
Temperature
Off heat
12
Rest the veal breast until its center reaches 160°F (71°C).
Products
boneless veal breast — 170 g
Action
Rest
Time
1 min
Temperature
160°F (71°C) internal
13
Slice the veal breast across the grain and serve it over the pappardelle with tomato sauce.
Products
boneless veal breast — 170 g; pappardelle — 70 g; crushed tomatoes — 120 ml
Action
Serve
Time
1 min
Temperature
Hot

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