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
- Beat the pieces of meat out to make a little thinner and season with black pepper.
- Place a sage leaf over each piece of meat and wrap in the slices of Parma ham. Secure with a cocktail stick.
- 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.
- Repeat with remaining meat and remove to the warm plate.
- 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.
- Delicious served with pasta, boiled or sauté potatoes and seasonal vegetables.