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Generating an image for this exact recipe… Boneless Veal Breast à la Lyonnaise

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Recipe details

Boneless Veal Breast à la Lyonnaise

Name: Boneless Veal Breast à la Lyonnaise
Total time: 58 min
Yield: 1
Cuisine: French
Ingredients: 280 g boneless veal breast; 85 g pappardelle; 1 pcs large egg; 60 g baby spinach; 15 ml olive oil; 75 g yellow onion, finely chopped; 1 pcs garlic clove, minced; 80 ml dry white wine; 180 ml low-sodium chicken stock; 0.5 pcs fresh thyme; 1.5 g kosher salt; 0.3 g black pepper

EN RU

Veal breast is braised with onion, garlic, white wine, stock, and thyme, then served with pappardelle and wilted spinach. A dinner idea with ingredients and cooking steps in one place.

≈ 186 kcal/100 g · ≈ 1,205 kcal/serving

58 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 breast280 g
pappardelle85 g
large egg1 pcs
baby spinach60 g
olive oil15 ml
yellow onion, finely chopped75 g
garlic clove, minced1 pcs
dry white wine80 ml
low-sodium chicken stock180 ml
fresh thyme0.5 pcs
kosher salt1.5 g
black pepper0.3 g

Cookware and utensils

Dutch oven with lid
Large pot
Colander
Tongs
Instant-read thermometer

Directions

01
Pat the veal dry and season it with salt and pepper.
Products
boneless veal breast — 280 g; kosher salt — 1.5 g; black pepper — 0.3 g
Action
Season
Time
2 min
Temperature
room temperature
02
Heat the olive oil in the Dutch oven over medium-high heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
medium-high heat
03
Brown the whole veal roast on all sides.
Products
boneless veal breast — 280 g
Action
Brown
Time
6 min
Temperature
medium-high heat
04
Sauté the onion and garlic in the Dutch oven.
Products
yellow onion, finely chopped — 75 g; garlic clove, minced — 1 pcs
Action
Sauté
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 — 80 ml
Action
Deglaze
Time
2 min
Temperature
medium heat
06
Add the chicken stock and thyme
Products
low-sodium chicken stock — 180 ml; fresh thyme — 0.5 pcs; boneless veal breast — 280 g
Action
Braise
Time
1 min
Temperature
simmering liquid
07
return the veal to the pot
Products
low-sodium chicken stock — 180 ml; fresh thyme — 0.5 pcs; boneless veal breast — 280 g
Action
Braise
Time
1 min
Temperature
simmering liquid
08
Cover the Dutch oven and braise the roast until tender.
Products
boneless veal breast — 280 g
Action
Braise
Time
32 min
Temperature
325°F / 165°C oven
09
Boil the pappardelle in salted water until just tender.
Products
pappardelle — 85 g; kosher salt — 1.5 g
Action
Boil
Time
7 min
Temperature
boiling water
10
Wilt the spinach in the warm braising juices.
Products
baby spinach — 60 g
Action
Wilt
Time
2 min
Temperature
medium-low heat
11
Rest the veal, whisk the egg, and toss the drained pappardelle with the egg off the heat.
Products
boneless veal breast — 280 g; large egg — 1 pcs; pappardelle — 85 g
Action
Finish
Time
2 min
Temperature
off heat; egg reaches 160°F / 71°C from residual heat
12
Carve the rested veal into slices and plate it over the pappardelle and spinach.
Products
boneless veal breast — 280 g; pappardelle — 85 g; baby spinach — 60 g
Action
Serve
Time
2 min
Temperature
165°F / 74°C internal temperature

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This recipe was generated and saved by Kitchen Fridge.

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