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Recipe details

Citrus-Sage Braised Boneless Veal Breast with Pappardelle

EN RU

A one-person braise: a whole boneless veal-breast roast is gently cooked in white wine, citrus and sage, then served with egg pappardelle and a warm yolk liaison. A dinner idea with ingredients and cooking steps in one place.

≈ 201 kcal/100 g · ≈ 1,017 kcal/serving

58 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
pappardelle85 g
large egg yolk1 pcs
orange0.5 pcs
lemon0.5 pcs
fennel bulb90 g
dry white wine120 ml
unsalted chicken stock180 ml
fresh sage leaves5 g
olive oil15 ml
unsalted butter14 g
fine salt1.5 tsp
black pepper0.5 g

Cookware and utensils

Dutch oven
tongs
chef’s knife
cutting board
fork
large pot
colander
small bowl

Directions

01
Pat the boneless veal breast dry and season it with salt and pepper.
Products
boneless veal breast — 170 g; fine salt — 1.5 tsp; black pepper — 0.5 g
Action
season
Time
2 min
Temperature
room temperature
02
Heat the olive oil in the Dutch oven over medium-high heat.
Products
olive oil — 15 ml
Action
heat
Time
2 min
Temperature
medium-high heat
03
Brown the whole veal breast on both broad sides.
Products
boneless veal breast — 170 g
Action
brown
Time
6 min
Temperature
medium-high heat
04
Sauté the fennel in the same Dutch oven until lightly golden.
Products
fennel bulb — 90 g
Action
sauté
Time
4 min
Temperature
medium heat
05
Add the wine, stock, citrus zest, citrus juice and sage to the Dutch oven.
Products
dry white wine — 120 ml; unsalted chicken stock — 180 ml; orange — 0.5 pcs; lemon — 0.5 pcs; fresh sage leaves — 5 g
Action
add
Time
2 min
Temperature
medium heat
06
Cover the Dutch oven and braise the veal until tender.
Products
boneless veal breast — 170 g
Action
braise
Time
30 min
Temperature
gentle simmer, 185°F / 85°C liquid
07
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 85 g; fine salt — 1.5 tsp
Action
boil
Time
8 min
Temperature
boiling water
08
Whisk the egg yolk with the butter in a small bowl.
Products
large egg yolk — 1 pcs; unsalted butter — 14 g
Action
whisk
Time
1 min
Temperature
room temperature
09
Toss the drained pappardelle with the hot braising liquid and yolk mixture off the heat.
Products
pappardelle — 85 g; large egg yolk — 1 pcs; unsalted butter — 14 g
Action
toss
Time
2 min
Temperature
off heat; sauce carried to 160°F / 71°C
10
Rest the veal briefly
Products
boneless veal breast — 170 g
Action
carve
Time
1 min
Temperature
final internal temperature at least 160°F / 71°C
11
carve it into thick slices
Products
boneless veal breast — 170 g
Action
carve
Time
1 min
Temperature
final internal temperature at least 160°F / 71°C

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