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Recipe details

Poitrine de veau braisée — Whole-Cut Braised Boneless Veal Breast with Pappardelle

EN RU

A whole boneless veal breast gently braised in white wine and veal stock, then carved and served over egg pappardelle with an egg-enriched pan sauce. A dinner idea with ingredients and cooking steps in one place.

≈ 210 kcal/100 g · ≈ 1,099 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 breast250 g
pappardelle75 g
large egg1 pcs
unsalted butter14 g
yellow onion, diced0.5 pcs
carrot, diced1 pcs
celery stalk, diced1 pcs
dry white wine120 ml
unsalted veal stock240 ml
all-purpose flour8 g
fresh thyme leaves1 tsp
ground nutmeg0.3 g
fine salt1.5 g
black pepper0.3 g

Cookware and utensils

Dutch oven
large pot
tongs
fine-mesh strainer
cutting board
chef’s knife
instant-read thermometer

Directions

01
Season the veal breast with salt and pepper.
Products
boneless veal breast — 250 g; fine salt — 1.5 g; black pepper — 0.3 g
Action
season
Time
1 min
Temperature
room temperature
02
Melt the butter in a Dutch oven over medium heat.
Products
unsalted butter — 14 g
Action
melt
Time
2 min
Temperature
medium heat
03
Brown the whole veal breast on all sides.
Products
boneless veal breast — 250 g
Action
brown
Time
6 min
Temperature
medium-high heat
04
Cook the onion, carrot, and celery until softened.
Products
yellow onion, diced — 0.5 pcs; carrot, diced — 1 pcs; celery stalk, diced — 1 pcs
Action
sweat
Time
4 min
Temperature
medium heat
05
Stir the flour into the vegetables.
Products
all-purpose flour — 8 g
Action
stir
Time
1 min
Temperature
medium heat
06
Pour the white wine into the Dutch oven.
Products
dry white wine — 120 ml
Action
deglaze
Time
1 min
Temperature
medium heat
07
Add the veal stock and thyme.
Products
unsalted veal stock — 240 ml; fresh thyme leaves — 1 tsp
Action
add
Time
1 min
Temperature
simmering liquid
08
Cover and braise the veal until tender.
Products
boneless veal breast — 250 g
Action
braise
Time
32 min
Temperature
gentle simmer; at least 63°C/145°F internally
09
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 75 g; fine salt — 1.5 g
Action
boil
Time
7 min
Temperature
boiling water
10
Whisk the egg with nutmeg in a bowl.
Products
large egg — 1 pcs; ground nutmeg — 0.3 g
Action
whisk
Time
1 min
Temperature
room temperature
11
Strain the braising liquid into a small pan.
Products
unsalted veal stock — 240 ml; dry white wine — 120 ml
Action
strain
Time
1 min
Temperature
hot
12
Toss the drained pappardelle with the hot liquid and egg off the heat.
Products
pappardelle — 75 g; large egg — 1 pcs
Action
toss
Time
1 min
Temperature
off heat; sauce must reach 63°C/145°F
13
Rest the braised veal for one minute.
Products
boneless veal breast — 250 g
Action
rest
Time
1 min
Temperature
hot
14
Carve the veal breast and serve it over the pappardelle.
Products
boneless veal breast — 250 g; pappardelle — 75 g
Action
carve
Time
1 min
Temperature
serve hot

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