Braciole
A classic Italian Dish made with Rolled Beef Cutlets stuffed with a variety of ingredients!
Servings: 10
Ingredients
- 10 Pounded Beef cutlets Round or flank
- 8 Oz Diced Proschiutto
- 1 Large Vidalia Onion Finely Diced and Sauted
- 4 Tbs Olive oil (2 for onions and 2 for browning)
- 1 Cup Flat Leaf Italian Parsley Finely Diced
- 1 Cup Seasoned Breadcrumbs I use Gluten Free
- 1 Cup Shredded Parmigiano Cheese
- Tomato Sauce
Instructions
- Pound Beef cutlets nice and thin
- Dice onion and Parsley, set parsley aside
- Saute onions, adding salt & pepper, until softened and translucent
- Add the diced Proscuitto and saute 1-2 minutes
- Combine the sauteed onion and Proscuitto with the dry ingredients to make your stuffing. If the mixture seems dry add a drizzle or 2 of olive oil.
- Lay the cutlet on a baking sheet and spread about 2 Tbs of the stuffing on the cutlet, then roll the cutlet to form a tubular shape. You can either use twine to tie the cutlets or secure with toothpicks to keep the stuffing inside the roll. Repeat this step until all cutlets are rolled.
- Heat a large braising pan on medium-high heat, add the remaining olive oil.
- Brown the rolled cutlets, making sure all sides of the roll brown-up.
- Cover the cutlets in the tomato sauce of your choice, cover the pan, and slow roast the Braciole for 2 hours in a 275' oven.