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Recipe details
Olive-Caper Tomato Braised Boneless Veal Breast with Creamy Pappardelle
This whole-cut braise uses white wine, tomato, olives, capers, and a small finish of cream to create a briny, silky sauce. The veal breast remains intact during braising and is carved only after resting, then served with egg pappardelle. A dinner idea with ingredients and cooking steps in one place.
≈ 217 kcal/100 g · ≈ 1,417 kcal/serving
58 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 breast285 g
pappardelle85 g
large egg50 g
plum tomato100 g
heavy cream60 ml
shallot35 g
garlic clove1 pcs
pitted green olives35 g
capers, drained15 g
fresh thyme leaves1 g
olive oil15 ml
dry white wine120 ml
kosher salt1.5 g
Cookware and utensils
Heavy ovenproof skillet
Chef’s knife
Cutting board
Tongs
Large pot
Colander
Directions
01
Pat the veal breast dry with paper towels.
Products
boneless veal breast — 285 g
Action
Pat dry
Time
2 min
Temperature
room temperature
02
Season the veal breast with salt and thyme.
Products
boneless veal breast — 285 g; kosher salt — 1.5 g; fresh thyme leaves — 1 g
Action
Season
Time
1 min
Temperature
room temperature
03
Heat the olive oil in a heavy ovenproof skillet over medium-high heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
medium-high heat
04
Brown the veal breast on the first side.
Products
boneless veal breast — 285 g
Action
Brown
Time
4 min
Temperature
medium-high heat
05
Brown the veal breast on the second side.
Products
boneless veal breast — 285 g
Action
Brown
Time
3 min
Temperature
medium-high heat
06
Sauté the shallot and garlic in the skillet.
Products
shallot — 35 g; garlic clove — 1 pcs
Action
Sauté
Time
3 min
Temperature
medium heat
07
Pour the white wine into the skillet.
Products
dry white wine — 120 ml
Action
Pour
Time
1 min
Temperature
hot
08
Add the tomato, olives, and capers around the veal breast.
Products
plum tomato — 100 g; pitted green olives — 35 g; capers, drained — 15 g
Action
Add
Time
1 min
Temperature
hot
09
Cover the skillet and braise the veal breast until tender.
Products
boneless veal breast — 285 g
Action
Braise
Time
34 min
Temperature
low simmer, 165°F/74°C internal temperature
10
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 85 g; kosher salt — 1.5 g
Action
Boil
Time
8 min
Temperature
boiling water
11
Drain the pappardelle in a colander.
Products
pappardelle — 85 g
Action
Drain
Time
1 min
Temperature
hot
12
Stir the heavy cream into the braising sauce.
Products
heavy cream — 60 ml
Action
Stir
Time
2 min
Temperature
low heat
13
Rest the veal breast under a loose foil cover.
Products
boneless veal breast — 285 g
Action
Rest
Time
3 min
Temperature
hot, at least 165°F/74°C internal temperature
14
Carve the veal breast across the grain.
Products
boneless veal breast — 285 g
Action
Carve
Time
2 min
Temperature
hot
15
Coat the pappardelle with the creamy olive-caper sauce.
Products
pappardelle — 85 g; heavy cream — 60 ml; pitted green olives — 35 g; capers, drained — 15 g
Action
Coat
Time
1 min
Temperature
hot
16
Place the carved veal breast over the sauced pappardelle.
Products
boneless veal breast — 285 g; pappardelle — 85 g
Action
Serve
Time
1 min
Temperature
hot, 165°F/74°C internal temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
