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Generating an image for this exact recipe… Boneless Veal Breast à la Forestière with Porcini and Pappardelle

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Recipe details

Boneless Veal Breast à la Forestière with Porcini and Pappardelle

Name: Boneless Veal Breast à la Forestière with Porcini and Pappardelle
Total time: 55 min
Yield: 1
Cuisine: French
Ingredients: 150 g boneless veal breast; 100 g pappardelle; 1 pcs egg yolk; 20 g dried porcini mushrooms; 1 pcs shallot, minced; 240 ml chicken stock; 28 g unsalted butter; 10 g flat-leaf parsley, chopped; 3 g kosher salt; 0.5 g black pepper

EN RU

Veal breast is braised with porcini, shallot, stock, and butter, then served with pappardelle finished with butter, egg yolk, and parsley. A dinner idea with ingredients and cooking steps in one place.

≈ 306 kcal/100 g · ≈ 943 kcal/serving

55 minMediumFrench

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 breast150 g
pappardelle100 g
egg yolk1 pcs
dried porcini mushrooms20 g
shallot, minced1 pcs
chicken stock240 ml
unsalted butter28 g
flat-leaf parsley, chopped10 g
kosher salt3 g
black pepper0.5 g

Cookware and utensils

Dutch oven
large pot
skillet
tongs
wooden spoon
instant-read thermometer
fine-mesh strainer

Directions

01
Soak the porcini in the stock until pliable.
Products
dried porcini mushrooms — 20 g; chicken stock — 240 ml
Action
soak
Time
8 min
Temperature
warm
02
Season the whole veal breast with salt and pepper.
Products
boneless veal breast — 150 g; kosher salt — 3 g; black pepper — 0.5 g
Action
season
Time
2 min
Temperature
room temperature
03
Melt half the butter in the Dutch oven over medium-high heat.
Products
unsalted butter — 28 g
Action
melt
Time
1 min
Temperature
medium-high
04
Brown the veal breast on every side.
Products
boneless veal breast — 150 g
Action
brown
Time
6 min
Temperature
medium-high
05
Sauté the shallot in the Dutch oven.
Products
shallot, minced — 1 pcs
Action
sauté
Time
3 min
Temperature
medium
06
Add the porcini and soaking stock to the Dutch oven.
Products
dried porcini mushrooms — 20 g; chicken stock — 240 ml
Action
add
Time
1 min
Temperature
medium
07
Cover the Dutch oven and braise the veal until tender.
Products
boneless veal breast — 150 g
Action
braise
Time
30 min
Temperature
low simmer
08
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 100 g; kosher salt — 3 g
Action
boil
Time
7 min
Temperature
boiling
09
Whisk the egg yolk with two tablespoons of hot mushroom stock.
Products
egg yolk — 1 pcs
Action
temper
Time
1 min
Temperature
hot liquid, off heat
10
Toss the drained pappardelle with the remaining butter and tempered yolk.
Products
pappardelle — 100 g; unsalted butter — 28 g; egg yolk — 1 pcs
Action
toss
Time
1 min
Temperature
hot
11
Check that the thickest part of the veal reaches 165°F/74°C, rest it briefly, and carve it into slices.
Products
boneless veal breast — 150 g
Action
carve
Time
1 min
Temperature
165°F/74°C internal
12
Scatter the parsley over the veal and pappardelle.
Products
flat-leaf parsley, chopped — 10 g
Action
garnish
Time
1 min
Temperature
hot

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