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Recipe details

White-Wine Braised Boneless Veal Breast with Pappardelle

EN RU

A whole boneless veal breast is browned and braised with white wine and stock, then served over egg pappardelle with lemon-parsley gremolata. A dinner idea with ingredients and cooking steps in one place.

≈ 194 kcal/100 g · ≈ 894 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
pappardelle70 g
large egg1 pcs
shallot, minced35 g
dry white wine120 ml
low-sodium chicken stock180 ml
unsalted butter14 g
lemon1 pcs
flat-leaf parsley12 g
celery stalk, minced20 g
black pepper1.5 g
kosher salt1.5 g

Cookware and utensils

Dutch oven
Small pot
Colander
Tongs
Chef’s knife

Directions

01
Pat the whole veal breast dry and season it with salt and pepper.
Products
boneless veal breast — 170 g; kosher salt — 1.5 g; black pepper — 1.5 g
Action
Season
Time
2 min
Temperature
Room temperature
02
Melt half the butter in a Dutch oven over medium-high heat.
Products
unsalted butter — 14 g
Action
Melt
Time
1 min
Temperature
Medium-high heat
03
Brown the veal breast on every side in the butter.
Products
boneless veal breast — 170 g; unsalted butter — 14 g
Action
Brown
Time
6 min
Temperature
Medium-high heat
04
Cook the shallot and celery in the Dutch oven until softened.
Products
shallot, minced — 35 g; celery stalk, minced — 20 g
Action
Soften
Time
3 min
Temperature
Medium heat
05
Pour the white wine into the Dutch oven and scrape up the browned bits.
Products
dry white wine — 120 ml
Action
Deglaze
Time
2 min
Temperature
Simmering
06
Add the chicken stock and return the veal breast to the Dutch oven.
Products
low-sodium chicken stock — 180 ml; boneless veal breast — 170 g
Action
Add
Time
1 min
Temperature
Simmering
07
Cover the Dutch oven and braise the veal breast until tender.
Products
boneless veal breast — 170 g
Action
Braise
Time
32 min
Temperature
Low simmer
08
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 70 g; kosher salt — 1.5 g
Action
Boil
Time
8 min
Temperature
Boiling water
09
Drain the pappardelle in a colander.
Products
pappardelle — 70 g
Action
Drain
Time
1 min
Temperature
Hot
10
Chop the parsley and lemon zest together to make the gremolata.
Products
flat-leaf parsley — 12 g; lemon — 1 pcs
Action
Chop
Time
2 min
Temperature
Room temperature
11
Transfer the veal breast to a plate and rest it briefly.
Products
boneless veal breast — 170 g
Action
Rest
Time
1 min
Temperature
At least 165°F / 74°C internal
12
Toss the pappardelle with the remaining butter and braising sauce.
Products
pappardelle — 70 g; unsalted butter — 14 g
Action
Toss
Time
1 min
Temperature
Hot sauce
13
Carve the rested veal breast and place it over the pappardelle.
Products
boneless veal breast — 170 g; pappardelle — 70 g
Action
Carve
Time
1 min
Temperature
Serve at 165°F / 74°C or hotter
14
Spoon the gremolata over the veal breast.
Products
flat-leaf parsley — 12 g; lemon — 1 pcs
Action
Finish
Time
1 min
Temperature
Warm

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