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Recipe details
White-Wine-Braised Boneless Veal Breast with Gremolata and Pappardelle
A whole boneless veal breast roast braised in white wine, finished with lemon-parsley gremolata and served with egg pappardelle and wilted spinach. A dinner idea with ingredients and cooking steps in one place.
≈ 223 kcal/100 g · ≈ 1,140 kcal/serving
55 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 breast170 g
pappardelle100 g
egg1 pcs
baby spinach30 g
olive oil7 ml
shallot, minced35 g
dry white wine80 ml
unsalted veal stock180 ml
lemon1 pcs
flat-leaf parsley10 g
garlic clove1 pcs
unsalted butter28 g
kosher salt1.5 tsp
black pepper0.5 tsp
Cookware and utensils
Dutch oven
large pot
tongs
carving knife
cutting board
Directions
01
Pat the veal dry and season it with salt and pepper.
Products
boneless veal breast — 170 g; kosher salt — 1.5 tsp; black pepper — 0.5 tsp
Action
season
Time
2 min
Temperature
room temperature
02
Heat the olive oil in a Dutch oven over medium-high heat.
Products
olive oil — 7 ml
Action
heat
Time
2 min
Temperature
medium-high heat
03
Brown the veal on both broad sides.
Products
boneless veal breast — 170 g
Action
brown
Time
6 min
Temperature
medium-high heat
04
Soften the shallot in the same pot.
Products
shallot, minced — 35 g
Action
soften
Time
2 min
Temperature
medium heat
05
Pour in the white wine and scrape up the browned bits.
Products
dry white wine — 80 ml
Action
deglaze
Time
2 min
Temperature
simmering
06
Add the veal stock and return the veal to the pot.
Products
boneless veal breast — 180 ml; boneless veal breast — 170 g
Action
add
Time
1 min
Temperature
simmering
07
Cover the pot and braise the veal until tender.
Products
boneless veal breast — 170 g
Action
braise
Time
30 min
Temperature
gentle simmer; 160°F / 71°C internal temperature
08
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 100 g; kosher salt — 1.5 tsp
Action
boil
Time
8 min
Temperature
boiling water
09
Wilt the spinach in the drained pasta pot.
Products
baby spinach — 30 g
Action
wilt
Time
1 min
Temperature
medium heat
10
Toss the pappardelle and spinach with half the butter.
