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Recipe details

Stuffed Boneless Veal Breast Roulade (Roulade de poitrine de veau à la crème)

EN RU

A compact roulade of stuffed boneless veal breast, gently braised in white wine and served with a reduced cream pan sauce and egg pappardelle. A dinner idea with ingredients and cooking steps in one place.

≈ 228 kcal/100 g · ≈ 1,222 kcal/serving

58 minAdvancedFrench

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 breast200 g
pappardelle70 g
large egg1 pcs
heavy cream80 ml
carrot, finely diced1 pcs
celery stalk, finely diced45 g
yellow onion, finely diced1 pcs
unsalted butter14 g
dry white wine120 ml
low-sodium chicken stock180 ml
kosher salt1.5 g
black pepper0.3 g

Cookware and utensils

Chef’s knife
Cutting board
Heavy ovenproof pot
Large pot
Colander
Kitchen twine
Instant-read thermometer

Directions

01
Melt the butter in a heavy ovenproof pot over medium heat.
Products
unsalted butter — 14 g
Action
melt
Time
2 min
Temperature
medium heat
02
Soften the onion, carrot, and celery in the butter for 4 minutes.
Products
yellow onion, finely diced — 1 pcs; carrot, finely diced — 1 pcs; celery stalk, finely diced — 45 g; unsalted butter — 14 g
Action
soften
Time
4 min
Temperature
medium heat
03
Open the veal breast flat with a lengthwise pocket.
Products
boneless veal breast — 200 g
Action
open
Time
5 min
Temperature
room temperature
04
Whisk the egg, cream, salt, and pepper in a bowl.
Products
large egg — 1 pcs; heavy cream — 80 ml; kosher salt — 1.5 g; black pepper — 0.3 g
Action
whisk
Time
2 min
Temperature
room temperature
05
Spread the cream-and-egg filling inside the veal breast.
Products
boneless veal breast — 200 g; large egg — 1 pcs; heavy cream — 80 ml
Action
fill
Time
2 min
Temperature
room temperature
06
Roll the whole cut tightly and tie it with kitchen twine.
Products
boneless veal breast — 200 g
Action
roll and tie
Time
3 min
Temperature
room temperature
07
Brown the roulade in the pot for 2 minutes on each side.
Products
boneless veal breast — 200 g
Action
brown
Time
8 min
Temperature
medium-high heat
08
Add the wine and stock to the pot.
Products
dry white wine — 120 ml; low-sodium chicken stock — 180 ml
Action
add
Time
1 min
Temperature
hot pot
09
Cover and gently braise the roulade until its center reaches 160°F (71°C).
Products
boneless veal breast — 200 g
Action
braise
Time
25 min
Temperature
low simmer; 160°F (71°C) internal
10
Boil the dry pappardelle in salted water until al dente.
Products
pappardelle — 70 g; kosher salt — 1.5 g
Action
boil
Time
8 min
Temperature
boiling water
11
Rest the roulade for 3 minutes
Products
boneless veal breast — 200 g
Action
rest and slice
Time
2 min
Temperature
resting
12
slice it
Products
boneless veal breast — 200 g
Action
rest and slice
Time
2 min
Temperature
resting
13
Spoon the reduced cream pan sauce over the veal and pappardelle.
Products
heavy cream — 80 ml; boneless veal breast — 200 g; pappardelle — 70 g
Action
serve
Time
1 min
Temperature
hot

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