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Recipe details
Porcini-and-Cream-Braised Boneless Veal Breast with Creamy Pappardelle
A one-person braised boneless veal breast roast served with porcini and a cream sauce alongside pappardelle tossed with egg and cream. A dinner idea with ingredients and cooking steps in one place.
≈ 264 kcal/100 g · ≈ 1,090 kcal/serving
57 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 breast180 g
pappardelle80 g
large egg0.5 pcs
heavy cream80 ml
fresh porcini mushrooms60 g
shallot25 g
chicken stock120 ml
unsalted butter14 g
flat-leaf parsley5 g
kosher salt2 g
black pepper0.5 g
Cookware and utensils
Heavy sauté pan with lid
Large pot
Fine-mesh strainer
Kitchen tongs
Chef’s knife
Cutting board
Instant-read thermometer
Directions
01
Season the veal with half the salt and pepper.
Products
boneless veal breast — 180 g; kosher salt — 2 g; black pepper — 0.5 g
Action
Season
Time
2 min
Temperature
Room temperature
02
Melt half the butter in the covered sauté pan over medium-high heat.
Products
unsalted butter — 14 g
Action
Melt
Time
2 min
Temperature
Medium-high heat
03
Brown the veal on every side.
Products
boneless veal breast — 180 g
Action
Brown
Time
6 min
Temperature
Medium-high heat
04
Add the shallot and porcini to the pan.
Products
shallot — 25 g; fresh porcini mushrooms — 60 g
Action
Add
Time
1 min
Temperature
Medium heat
05
Sauté the mushrooms until their liquid evaporates.
Products
fresh porcini mushrooms — 60 g
Action
Sauté
Time
5 min
Temperature
Medium heat
06
Pour the chicken stock into the pan.
Products
chicken stock — 120 ml
Action
Pour
Time
1 min
Temperature
Simmering
07
Cover the pan and braise the veal until tender.
Products
boneless veal breast — 180 g
Action
Braise
Time
28 min
Temperature
Gentle simmer
08
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 80 g; kosher salt — 2 g
Action
Boil
Time
7 min
Temperature
Boiling water
09
Whisk the egg and cream together in a bowl.
Products
large egg — 0.5 pcs; heavy cream — 80 ml
Action
Whisk
Time
2 min
Temperature
Room temperature
10
Drain the pasta and return it to the warm pot.
Products
pappardelle — 80 g
Action
Return
Time
1 min
Temperature
Hot
11
Toss the pasta with the egg-cream mixture off the heat.
Products
pappardelle — 80 g; large egg — 0.5 pcs; heavy cream — 80 ml
Action
Toss
Time
1 min
Temperature
Off heat
12
Stir the remaining butter and parsley into the mushroom sauce.
