• Prep
    10 mins
  • Cook
    15 mins
  • Serves
  • Skill

Add a delicious dish to your repertoire with our simple Saltimbocca recipe. Once you’ve thinned out your meat, season with pepper, place a sage leaf over each, and wrap in Parma ham. Heat Bertolli with Butter and Olive Oil in a frying pan, before adding escalopes; once they’re done, rest them on a warm plate. To make the tasty sauce, reduce Masala in the frying pan until slightly syrupy. Serve with pasta, or potatoes and seasonal veg.


  • 450 g pork tenderloin, cut into 4 medalions or 4 small chicken breasts
  • black pepper
  • 8 slices Parma ham (approx. 80 g)
  • 8 fresh sage leaves
  • 50 g Bertolli with Butter and Olive Oil
  • 150 ml Marsala wine or red wine
  • vegetable oil for deep-fat frying


  1. Beat the pieces of meat out to make a little thinner and season with black pepper.
  2. Place a sage leaf over each piece of meat and wrap in the slices of Parma ham. Secure with a cocktail stick.
  3. Heat half the Bertolli in a frying pan until fairly hot and fry the meat, 2 escalopes at a time for 2 minutes and then turn and fry for another 2 minutes. When cooked through remove to a warm plate, cover and keep warm.
  4. Repeat with remaining meat and remove to the warm plate.
  5. Add the Masala or wine to the frying pan with remaining Bertolli and bring to the boil. Reduce slightly until slightly syrupy and serve with the escalopes.
  6. Delicious served with pasta, boiled or sauté potatoes and seasonal vegetables.