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Recipe details
Roasted boneless veal breast with tomato sauce and pappardelle
Boneless veal breast seared and roasted with crushed tomatoes, garlic, white wine, and herbs, then sliced and served over pappardelle coated in the tomato pan sauce. A dinner idea with ingredients and cooking steps in one place.
≈ 210 kcal/100 g · ≈ 909 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
pappardelle70 g
egg1 pcs
crushed tomatoes180 ml
garlic clove, minced1 pcs
olive oil15 ml
dry white wine120 ml
herbes de Provence1 tsp
kosher salt1.5 g
ground black pepper0.3 g
Cookware and utensils
Oven
Heavy ovenproof skillet
Saucepan
Large pot
Colander
Instant-read thermometer
Directions
01
Heat the oven to 475°F (245°C).
Products
No products at this step
Action
heat
Time
5 min
Temperature
475°F (245°C)
02
Heat the olive oil in the ovenproof skillet over high heat.
Products
olive oil — 15 ml
Action
heat
Time
1 min
Temperature
high heat
03
Sear the veal breast in the skillet until browned on both sides.
Products
boneless veal breast — 170 g
Action
sear
Time
6 min
Temperature
high heat
04
Add the garlic to the skillet.
Products
garlic clove, minced — 1 pcs
Action
add
Time
1 min
Temperature
high heat
05
Pour the white wine and crushed tomatoes around the veal.
Products
dry white wine — 120 ml; crushed tomatoes — 180 ml
Action
pour
Time
1 min
Temperature
hot skillet
06
Sprinkle the veal with herbes de Provence, salt, and pepper.
Products
herbes de Provence — 1 tsp; kosher salt — 1.5 g; ground black pepper — 0.3 g
Action
season
Time
1 min
Temperature
hot skillet
07
Roast the veal in the skillet until its center reaches 160°F (71°C).
Products
boneless veal breast — 170 g
Action
roast
Time
25 min
Temperature
475°F (245°C); center 160°F (71°C)
08
Rest the roast for 5 minutes.
Products
boneless veal breast — 170 g
Action
rest
Time
5 min
Temperature
warm
09
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 70 g
Action
boil
Time
7 min
Temperature
boiling water
10
Drain the pappardelle and coat it with the tomato pan sauce.
Products
pappardelle — 70 g; crushed tomatoes — 180 ml; dry white wine — 120 ml
Action
coat
Time
2 min
Temperature
hot
11
Slice the rested veal and serve it over the sauced pappardelle.
Products
boneless veal breast — 170 g; pappardelle — 70 g
Action
slice
Time
2 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
