Gordon’s Veal Marsala: Extended Version | Season 1 Ep. 7 | THE F WORD

Marsala wine

💰Cheaper: sherry

Sherry provides a similar flavor profile at a lower cost.

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is a leaner option, while pork is often less expensive.

Take two pieces of veal and lay them in between parchment paper.

Roll the veal nice and thinly to create an even escalope.

Season flour with salt, pepper, and a touch of smoked paprika, then mix.

Dust both sides of the veal with the seasoned flour.

Heat a pan and add olive oil, then season the veal with salt and pepper on both sides.

Lay the veal in the hot pan away from you and cook for 30 seconds on each side until golden.

Remove the veal from the pan and let it rest.

Add olive oil to the pan, then add shallots, garlic, and mushrooms, and sauté until mushrooms are colored.

Season the mushrooms with salt and pepper, then add a touch of butter.

Pour in marsala wine and flambé, then reduce it down to a syrup consistency.

Add half a cup of chicken stock to the reduced marsala sauce, then sprinkle in chopped oregano and thyme flowers.

Add a couple of knobs of butter to the sauce and let it simmer.

Carefully place the veal back into the sauce and spoon the sauce over it, letting it cook for 3.5 to 4 minutes.

Blanch green beans in hot water for 30 seconds, then shock them in ice water.

In a hot pan, add green beans, salt, pepper, chili flakes, chopped shallots, and garlic, then drizzle with olive oil.

Add tomatoes to the pan and let them blister, then glaze with sherry vinegar.

Sprinkle chives over the green beans once done.

In rapidly boiling salted water, add fettuccine and cook with the lid on for 8 minutes.

Drain the pasta and season with salt, pepper, fresh chives, and a touch of Parmesan cheese.

Mix the pasta with a teaspoon of olive oil to finish it.

Plate the fettuccine by lifting and twisting it into a roll, trimming any excess.

Twist the green beans onto the center of the plate as a base for the veal.

Place the veal on top of the green beans, spooning the marsala sauce over it.

Finish the fettuccine with aged Parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens