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Recipe details

Braised Boneless Veal Breast with Peppers and Pappardelle

EN RU

A whole boneless veal breast roast is browned and braised with sweet pepper, onion, paprika, garlic, and thyme, then sliced and served over dry egg pappardelle enriched with egg yolk. A dinner idea with ingredients and cooking steps in one place.

≈ 199 kcal/100 g · ≈ 965 kcal/serving

58 minMediumOther

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 Breast225 g
Pappardelle70 g
Egg yolk1 pcs
Red bell pepper, sliced75 g
Yellow onion, sliced75 g
Garlic clove, minced1 pcs
Sweet paprika1 tsp
Fresh thyme leaves0.5 tsp
Low-sodium chicken stock120 ml
Olive oil15 ml
Kosher salt1.5 g
Black pepper0.3 g

Cookware and utensils

Dutch oven
Large pot
Colander
Tongs
Instant-read thermometer

Directions

01
Pat the Boneless Veal Breast dry and season it with salt, black pepper, and paprika.
Products
Boneless Veal Breast — 225 g; Kosher salt — 1.5 g; Black pepper — 0.3 g; Sweet paprika — 1 tsp
Action
Season
Time
2 min
Temperature
Room temperature
02
Heat the olive oil in a 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 breast on both sides in the oil.
Products
Boneless Veal Breast — 225 g
Action
Brown
Time
6 min
Temperature
Medium-high heat
04
Add the onion, bell pepper, and garlic to the Dutch oven.
Products
Yellow onion, sliced — 75 g; Red bell pepper, sliced — 75 g; Garlic clove, minced — 1 pcs
Action
Add
Time
1 min
Temperature
Medium heat
05
Soften the vegetables beside the veal.
Products
Yellow onion, sliced — 75 g; Red bell pepper, sliced — 75 g; Garlic clove, minced — 1 pcs
Action
Soften
Time
5 min
Temperature
Medium heat
06
Pour in the chicken stock and add the thyme.
Products
Low-sodium chicken stock — 120 ml; Fresh thyme leaves — 0.5 tsp
Action
Pour
Time
1 min
Temperature
Simmering liquid
07
Cover the Dutch oven and braise the veal until tender and the center reaches 165°F/74°C.
Products
Boneless Veal Breast — 225 g
Action
Braise
Time
28 min
Temperature
Low simmer; final internal temperature 165°F/74°C
08
Boil the Pappardelle in salted water until al dente.
Products
Pappardelle — 70 g; Kosher salt — 1.5 g
Action
Boil
Time
8 min
Temperature
Boiling water
09
Whisk the egg yolk with two tablespoons of hot stock from the Dutch oven.
Products
Egg yolk — 1 pcs; Low-sodium chicken stock — 120 ml
Action
Whisk
Time
2 min
Temperature
Hot but not boiling
10
Toss the drained Pappardelle with the egg-yolk mixture off the heat.
Products
Pappardelle — 70 g; Egg yolk — 1 pcs
Action
Toss
Time
2 min
Temperature
Off heat
11
Rest the braised veal for one minute and carve it into slices.
Products
Boneless Veal Breast — 225 g
Action
Carve
Time
1 min
Temperature
Resting
12
Plate the Pappardelle and place the carved veal and vegetables on top.
Products
Pappardelle — 70 g; Boneless Veal Breast — 225 g; Red bell pepper, sliced — 75 g; Yellow onion, sliced — 75 g
Action
Plate
Time
1 min
Temperature
Warm
13
Serve the braised veal immediately.
Products
No products at this step
Action
Serve
Time
1 min
Temperature
Serving temperature

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