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Recipe details

Poitrine de veau braisée with Porcini and Pappardelle

EN RU

A French braised veal dish: a whole boneless veal breast is browned and braised with porcini mushrooms, white wine, and chicken stock, then served with a creamy porcini sauce and egg pappardelle. A dinner idea with ingredients and cooking steps in one place.

≈ 228 kcal/100 g · ≈ 1,859 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 breast400 g
pappardelle100 g
large egg0.5 pcs
heavy cream120 ml
fresh porcini mushrooms, sliced100 g
shallot, minced35 g
dry white wine120 ml
chicken stock240 ml
unsalted butter14 g
flat-leaf parsley, chopped8 g
kosher salt1.5 g
black pepper0.3 g

Cookware and utensils

Dutch oven
large pot

Directions

01
Season the boneless veal breast with salt and pepper.
Products
boneless veal breast — 400 g; kosher salt — 1.5 g; black pepper — 0.3 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
2 min
Temperature
Medium-high heat
03
Brown the veal breast on both broad sides.
Products
boneless veal breast — 400 g
Action
Brown
Time
6 min
Temperature
Medium-high heat
04
Sauté the shallot and porcini mushrooms in the remaining butter.
Products
shallot, minced — 35 g; fresh porcini mushrooms, sliced — 100 g; unsalted butter — 14 g
Action
Sauté
Time
5 min
Temperature
Medium heat
05
Pour in the white wine and scrape the Dutch oven bottom.
Products
dry white wine — 120 ml
Action
Deglaze
Time
2 min
Temperature
Simmering
06
Add the chicken stock and cover the Dutch oven.
Products
chicken stock — 240 ml
Action
Cover
Time
2 min
Temperature
Simmering
07
Braise the veal breast until tender and at least 165°F/74°C internally.
Products
boneless veal breast — 400 g
Action
Braise
Time
32 min
Temperature
Low simmer; final internal temperature 165°F/74°C
08
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 100 g; kosher salt — 1.5 g
Action
Boil
Time
8 min
Temperature
Boiling water
09
Stir the heavy cream into the porcini braising liquid.
Products
heavy cream — 120 ml
Action
Stir
Time
1 min
Temperature
Low simmer
10
Rest the veal breast, carve it into slices, and serve it with the creamy porcini sauce and pappardelle.
Products
boneless veal breast — 400 g; pappardelle — 100 g; fresh porcini mushrooms, sliced — 100 g; heavy cream — 120 ml; flat-leaf parsley, chopped — 8 g
Action
Serve
Time
1 min
Temperature
Hot serving temperature

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