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Saltimbocca mini fillets

A staple kitchen crowd-pleaser, no matter the weather. Your taste buds will love these classically rich Italian flavours.

30 Mins
Prep Time
25 Mins
Cook Time
2-3 People


  • 1 pack Moy Park breaded mini fillets
  • 1 pack of Parma ham
  • 6 sage leaves
  • 1 tablespoon olive oil
  • 4 shallots
  • 300g chicken stock
  • 200g orzo
  • 100ml Marsala wine
  • 50g butter
  • Large handful of fresh parsley (roughly chopped)
  • 25g parmesan


  1. Preheat oven to 190oc.
  2. On a baking tray, place a sage leave onto each breaded mini fillet then wrap with Parma ham and brush with olive oil
  3. Cook for approx.. 15 minutes until mini fillets are cook and Parma ham is crispy.
  4. In a deep pan, fry shallots for a few minutes, then add stock and orzo and cook for approx. 5 minutes on a medium heat. Add Marsala wine and butter and reduce to a simmer for approx.. 12 minutes.
  5. Add half the chopped parsley and stir until orzo is cooked al dente.
  6. Place orzo mixture into a casserole dish and place mini fillets on top and sprinkle with parmesan and fresh parsley.