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Recipe details
Balsamic-Rosemary-Braised Boneless Veal Breast with Creamy Egg Pappardelle
A whole-cut boneless veal breast braised with balsamic vinegar, stock and rosemary, served with pappardelle tossed with cream and beaten egg. A dinner idea with ingredients and cooking steps in one place.
≈ 236 kcal/100 g · ≈ 1,433 kcal/serving
58 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 breast300 g
pappardelle100 g
large egg1 pcs
heavy cream60 ml
shallot40 g
balsamic vinegar30 ml
chicken stock180 ml
rosemary sprig1 pcs
olive oil15 ml
salt1.5 tsp
black pepper0.3 tsp
Cookware and utensils
Heavy braising pan
Large pot
Tongs
Fine-mesh strainer
Instant-read thermometer
Directions
01
Season the veal breast with salt and pepper.
Products
boneless veal breast — 300 g; salt — 1.5 tsp; black pepper — 0.3 tsp
Action
season
Time
2 min
Temperature
room temperature
02
Heat the olive oil in the braising pan.
Products
olive oil — 15 ml
Action
heat
Time
1 min
Temperature
medium-high heat
03
Brown the whole veal breast on every broad side.
Products
boneless veal breast — 300 g
Action
brown
Time
6 min
Temperature
medium-high heat
04
Soften the shallot in the pan.
Products
shallot — 40 g
Action
sauté
Time
3 min
Temperature
medium heat
05
Pour the balsamic vinegar into the pan.
Products
balsamic vinegar — 30 ml
Action
deglaze
Time
1 min
Temperature
medium heat
06
Add the stock and rosemary to the pan.
Products
chicken stock — 180 ml; rosemary sprig — 1 pcs
Action
add
Time
1 min
Temperature
medium heat
07
Cover the pan and braise the veal breast until tender.
Products
boneless veal breast — 300 g
Action
braise
Time
32 min
Temperature
low simmer
08
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 100 g
Action
boil
Time
9 min
Temperature
boiling water
09
Warm the cream in a small saucepan.
Products
heavy cream — 60 ml
Action
warm
Time
2 min
Temperature
low heat
10
Toss the drained pappardelle with the warm cream.
Products
pappardelle — 100 g; heavy cream — 60 ml
Action
toss
Time
1 min
Temperature
low heat
11
Fold the beaten egg into the hot cream pasta off the heat.
Products
large egg — 1 pcs; pappardelle — 100 g; heavy cream — 60 ml
Action
fold
Time
1 min
Temperature
off heat
12
Check the thickest part of the veal for 160°F/71°C
Products
boneless veal breast — 300 g
Action
check
Time
1 min
Temperature
160°F/71°C internal
13
rest it briefly
Products
boneless veal breast — 300 g
Action
check
Time
1 min
Temperature
160°F/71°C internal
14
Strain the braising liquid and spoon it over the carved veal.
Products
boneless veal breast — 300 g; chicken stock — 180 ml; balsamic vinegar — 30 ml
Action
strain
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
