Braciolone
Ingredients
- 4 slices veal round, about 1/4 inch thick, 4 inches wide and 6 inches long
- 2 cups seasoned Italian bread crumbs
- 12 slices lean, smoky ham or prosciutto, very thinly sliced
- 12 slices provolone cheese
- 2 hard-boiled eggs, sliced thin
- 8 sprigs parsley, leaves only, chopped
- 1/4 cup finely chopped garlic
- 1 cup flour
- 1 tsp. salt
- 1/4 tsp. white pepper
- 1/2 cup olive oil
- 2 quarts marinara sauce (recipe below)
Instructions
- 1
Pound out the veal until tender, and about twice its original dimensions. Sprinkle bread crumbs on top of each slice and press down to stick.
- 2
In layers, top the veal with ham, provolone, boiled egg, ham, parsley, and garlic.
- 3
Carefully roll up the veal in the direction of the narrow dimension, for a jellyroll effect. Tie the roll securely with string.
- 4
Dust the roll lightly with flour seasoned with the salt, and white pepper. Heat olive oil in a skillet and brown the veal roll lightly on all sides. Remove veal roll and drain.
- 5
Heat the tomato sauce in a large saucepan. When it simmers, add the veal rolls and cook 45-55 minutes, to allow sauce to penetrate all the way through.
- 6
Remove veal rolls from sauce. Remove string, and slice on the bias into 1/4-inch-thick pieces. Serve with extra sauce, pasta, and grated Parmesan cheese.