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Recipe details
Braised Boneless Veal Breast with Spinach Pappardelle
Braised veal breast is served with pappardelle tossed with wilted spinach and egg, alongside a reduced white-wine pan sauce. A dinner idea with ingredients and cooking steps in one place.
≈ 194 kcal/100 g · ≈ 952 kcal/serving
55 minMediumFusion
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 breast170 g
pappardelle75 g
large egg1 pcs
baby spinach60 g
shallot35 g
dry white wine80 ml
low-sodium chicken stock120 ml
unsalted butter14 g
olive oil5 ml
fresh thyme leaves1 g
ground nutmeg0.3 g
salt1.5 g
black pepper0.3 g
Cookware and utensils
Dutch oven
large pot
skillet
tongs
instant-read thermometer
Directions
01
Season the veal breast with salt, pepper, and thyme.
Products
boneless veal breast — 170 g; salt — 1.5 g; black pepper — 0.3 g; fresh thyme leaves — 1 g
Action
season
Time
2 min
Temperature
room temperature
02
Heat the olive oil and half the butter in the Dutch oven.
Products
olive oil — 5 ml; unsalted butter — 14 g
Action
heat
Time
2 min
Temperature
medium-high heat
03
Brown the veal breast on all sides.
Products
boneless veal breast — 170 g
Action
brown
Time
6 min
Temperature
medium-high heat
04
Soften the shallot in the Dutch oven.
Products
shallot — 35 g
Action
soften
Time
3 min
Temperature
medium heat
05
Pour in the wine and scrape up the browned bits.
Products
dry white wine — 80 ml
Action
deglaze
Time
2 min
Temperature
medium heat
06
Add the stock and return the veal to the pot.
Products
low-sodium chicken stock — 120 ml; boneless veal breast — 170 g
Action
braise
Time
1 min
Temperature
simmering
07
Cover and braise the veal until tender.
Products
boneless veal breast — 170 g
Action
braise
Time
30 min
Temperature
low simmer; final internal temperature 160°F/71°C
08
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 75 g; salt — 1.5 g
Action
boil
Time
8 min
Temperature
boiling water
09
Wilt the spinach with the remaining butter in a skillet.
Products
baby spinach — 60 g; unsalted butter — 14 g
Action
wilt
Time
2 min
Temperature
medium heat
10
Toss the drained pappardelle with the spinach and beaten egg off the heat.
Products
pappardelle — 75 g; baby spinach — 60 g; large egg — 1 pcs; ground nutmeg — 0.3 g
Action
toss
Time
1 min
Temperature
off heat
11
Carve the rested veal breast and spoon the reduced sauce over it.
Products
boneless veal breast — 170 g; low-sodium chicken stock — 120 ml
Action
carve
Time
1 min
Temperature
serve hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available