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Recipe details
Roasted Boneless Veal Breast with Creamy Leek Sauce and Pappardelle
A boneless veal breast is browned and roasted, then served with a creamy leek sauce and egg-tossed pappardelle. A dinner idea with ingredients and cooking steps in one place.
≈ 241 kcal/100 g · ≈ 1,458 kcal/serving
48 minMediumOther
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 breast225 g
pappardelle70 g
large egg50 g
heavy cream120 ml
small leek, sliced90 g
unsalted butter14 g
olive oil15 ml
fresh thyme leaves1 g
kosher salt3 tsp
black pepper0.5 tsp
Cookware and utensils
heavy ovenproof skillet
large pot
small bowl
instant-read thermometer
Directions
01
Heat the oven to 475°F (245°C).
Products
No products at this step
Action
heat
Time
5 min
Temperature
475°F (245°C)
02
Season the veal breast with half the salt, pepper, and thyme.
Products
boneless veal breast — 225 g; kosher salt — 3 tsp; black pepper — 0.5 tsp; fresh thyme leaves — 1 g
Action
season
Time
1 min
Temperature
room temperature
03
Heat the oil in an ovenproof skillet.
Products
olive oil — 15 ml
Action
heat
Time
1 min
Temperature
high heat
04
Brown the veal breast on both broad sides.
Products
boneless veal breast — 225 g
Action
brown
Time
5 min
Temperature
high heat
05
Roast the veal in the skillet until its center reaches 160°F (71°C).
Products
boneless veal breast — 225 g
Action
roast
Time
23 min
Temperature
475°F (245°C); center 160°F (71°C)
06
Rest the roast for 5 minutes.
Products
boneless veal breast — 225 g
Action
rest
Time
5 min
Temperature
resting
07
Melt the butter in a skillet.
Products
unsalted butter — 14 g
Action
melt
Time
1 min
Temperature
medium heat
08
Soften the leek in the butter.
Products
small leek, sliced — 90 g
Action
soften
Time
4 min
Temperature
medium heat
09
Pour the cream into the leek.
Products
heavy cream — 120 ml
Action
pour
Time
1 min
Temperature
medium heat
10
Simmer the leek sauce until lightly thickened.
Products
small leek, sliced — 90 g; heavy cream — 120 ml
Action
simmer
Time
4 min
Temperature
gentle simmer
11
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 70 g; kosher salt — 3 tsp
Action
boil
Time
7 min
Temperature
boiling water
12
Beat the egg in a small bowl.
Products
large egg — 50 g
Action
beat
Time
1 min
Temperature
room temperature
13
Toss the hot drained pappardelle with the egg off the heat.
Products
pappardelle — 70 g; large egg — 50 g
Action
toss
Time
1 min
Temperature
hot pasta, off heat
14
Carve the rested veal breast.
Products
boneless veal breast — 225 g
Action
carve
Time
2 min
Temperature
hot
15
Spoon the leek cream over the pappardelle and serve the veal alongside.
Products
small leek, sliced — 90 g; heavy cream — 120 ml; pappardelle — 70 g; boneless veal breast — 225 g
Action
serve
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
