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Recipe details
White-Wine Braised Whole Boneless Veal Breast with Pappardelle
A whole boneless veal breast browned and braised in white wine and chicken stock, finished with an egg-yolk sauce, lemon-parsley gremolata, and pappardelle. A dinner idea with ingredients and cooking steps in one place.
≈ 200 kcal/100 g · ≈ 820 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 breast170 g
pappardelle70 g
large egg yolk1 pcs
shallot, finely chopped35 g
dry white wine120 ml
low-sodium chicken stock240 ml
unsalted butter14 g
lemon1 pcs
flat-leaf parsley, chopped8 g
garlic, minced0.25 pcs
kosher salt1.5 g
black pepper0.3 g
Cookware and utensils
Dutch oven
Chef's knife
Cutting board
Large pot
Colander
Tongs
Instant-read thermometer
Directions
01
Season the veal breast with salt and pepper.
Products
boneless veal breast — 170 g; kosher salt — 1.5 g; black pepper — 0.3 g
Action
Season
Time
2 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 veal breast on both sides in the butter.
Products
boneless veal breast — 170 g; unsalted butter — 14 g
Action
Brown
Time
6 min
Temperature
Medium-high heat
04
Soften the shallot in the Dutch oven.
Products
shallot, finely chopped — 35 g
Action
Soften
Time
3 min
Temperature
Medium heat
05
Pour the wine into the Dutch oven and scrape up the browned bits.
Products
dry white wine — 120 ml
Action
Deglaze
Time
2 min
Temperature
Simmering
06
Add the stock and return the veal breast to the Dutch oven.
Products
low-sodium chicken stock — 240 ml; boneless veal breast — 170 g
Action
Braise
Time
1 min
Temperature
Simmering
07
Cover the Dutch oven and braise the veal breast until tender.
Products
boneless veal breast — 170 g
Action
Braise
Time
28 min
Temperature
Low simmer
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 lemon juice in a bowl.
Products
large egg yolk — 1 pcs; lemon — 1 pcs
Action
Whisk
Time
1 min
Temperature
Room temperature
10
Stir a spoonful of hot braising liquid into the egg mixture.
Products
large egg yolk — 1 pcs
Action
Temper
Time
1 min
Temperature
Hot liquid
11
Stir the tempered egg mixture into the braising liquid off the heat.
Products
large egg yolk — 1 pcs
Action
Enrich
Time
1 min
Temperature
Off heat
12
Combine the lemon zest, parsley, and garlic in a small bowl.
