Olive Oil Saltimbocca

Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Servings: 4
  • 4 thinly sliced veal cutlets (about 1 1/4 lb)
  • 2 tbsp Filippo Berio Olive Oil (approx.)
  • 1 clove garlic, halved
  • 4 slices prosciutto, halved
  • 8 fresh sage leaves
  • 1/2 cup beef broth
  • 5 tbsp Marsala wine
  • 1/4 cup 10% half-and-half cream
  • Freshly ground pepper
      • Pound veal between 2 pieces of waxed paper with flat side of meat mallet or rolling pin until very thin; cut each piece in half to make 8 small pieces.
      • Heat olive oil in large skillet set over medium heat; cook garlic for 1 minute. Add veal; cook for 3 or 4 minutes or until browned, turning occasionally. Top each piece with slice of prosciutto and sage leaf. Add beef broth and Marsala to skillet; cover and reduce heat to low. Simmer for 5 minutes or until veal is tender and cooked through. Transfer veal to warm serving platter with slotted spoon; keep warm.
      • Add half-and-half to skillet; simmer, stirring occasionally and scraping up browned bits from bottom of skillet, for 5 to 8 minutes or until liquid is reduced and thickened. Remove garlic; spoon sauce over veal. Season with pepper to taste.



      • If desired, you can substitute thin boneless veal slices cut from the leg for the veal cutlets.
      • A medium sherry can be used instead of Marsala wine if desired.
      • If fresh sage is unavailable, omit it; do not substitute dried sage instead.



    30 Mins or Less

    Ingredient: Beef & Veal

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Olive Oil

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