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Generating an image for this exact recipe… Boneless Veal Breast à la Normande

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Recipe details

Boneless Veal Breast à la Normande

Name: Boneless Veal Breast à la Normande
Total time: 59 min
Yield: 1
Cuisine: French
Ingredients: 280 g boneless veal breast; 85 g pappardelle; 1 pcs large egg; 60 ml heavy cream; 14 g unsalted butter; 0.5 pcs shallot, minced; 0.5 pcs carrot, finely diced; 0.5 pcs celery stalk, finely diced; 120 ml dry white wine; 120 ml chicken stock; 2 g fresh tarragon; 1.5 g kosher salt; 0.3 g black pepper

EN RU

Veal breast is braised with mirepoix and white wine, then served with a cream-and-tarragon sauce and egg pappardelle. A dinner idea with ingredients and cooking steps in one place.

≈ 225 kcal/100 g · ≈ 1,376 kcal/serving

59 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 breast280 g
pappardelle85 g
large egg1 pcs
heavy cream60 ml
unsalted butter14 g
shallot, minced0.5 pcs
carrot, finely diced0.5 pcs
celery stalk, finely diced0.5 pcs
dry white wine120 ml
chicken stock120 ml
fresh tarragon2 g
kosher salt1.5 g
black pepper0.3 g

Cookware and utensils

Heavy braising pot with lid
Large pot
Colander
Kitchen twine
Instant-read thermometer

Directions

01
Tie the veal roast compactly with kitchen twine and season it with salt and pepper.
Products
boneless veal breast — 280 g; kosher salt — 1.5 g; black pepper — 0.3 g
Action
Tie
Time
3 min
Temperature
room temperature
02
Melt the butter in the braising pot over medium heat.
Products
unsalted butter — 14 g
Action
Melt
Time
1 min
Temperature
medium heat
03
Brown the whole veal roast in the butter on every side.
Products
boneless veal breast — 280 g
Action
Brown
Time
6 min
Temperature
medium-high heat
04
Cook the shallot, carrot, and celery in the pot until softened.
Products
shallot, minced — 0.5 pcs; carrot, finely diced — 0.5 pcs; celery stalk, finely diced — 0.5 pcs
Action
Sweat
Time
4 min
Temperature
medium heat
05
Add the white wine and scrape the pot bottom.
Products
dry white wine — 120 ml
Action
Deglaze
Time
2 min
Temperature
medium heat
06
Add the chicken stock and return the veal to the pot.
Products
chicken stock — 120 ml; boneless veal breast — 280 g
Action
Braise
Time
2 min
Temperature
simmering liquid
07
Cover the pot and braise the veal until tender.
Products
boneless veal breast — 280 g
Action
Braise
Time
31 min
Temperature
325°F / 165°C oven
08
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 85 g; kosher salt — 1.5 g
Action
Boil
Time
7 min
Temperature
boiling water
09
Stir the heavy cream and tarragon into the reduced braising liquid.
Products
heavy cream — 60 ml; fresh tarragon — 2 g
Action
Enrich
Time
2 min
Temperature
low heat
10
Whisk the egg and toss it with the drained pappardelle away from the heat.
Products
large egg — 1 pcs; pappardelle — 85 g
Action
Finish
Time
2 min
Temperature
off heat; egg reaches 160°F / 71°C from residual heat
11
Rest the veal, remove the twine, carve the roast, and spoon the cream sauce over it.
Products
boneless veal breast — 280 g; heavy cream — 60 ml
Action
Carve
Time
1 min
Temperature
165°F / 74°C internal temperature
12
Serve the veal with the pappardelle and sauce.
Products
boneless veal breast — 280 g; pappardelle — 85 g; heavy cream — 60 ml
Action
Serve
Time
1 min
Temperature
hot

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