Prep 35 mins
Cook 15 mins
I am planning an Italian dinner and searched the net for a braciole that was a little different. This was certainly it. It came from food network. I won't be making it until mid September, but wanted it in my cookbook and shopping list. As an update.. I did make this in September and it was wonderful and I'll make it many times. It was tested by my Italian family and they loved it.
- 2 1⁄4 lbs pork shoulder, sliced or 6 (6 ounce) pork cutlets
- salt and pepper
- 1 cup breadcrumbs, toasted
- 2 hard-boiled eggs, finely chopped
- 6 slices salami, finely chopped
- 1⁄4 cup romano cheese, freshly grated
- 2 tablespoons flat leaf parsley, minced
- 2 tablespoons olive oil
- 1 cup pasta sauce (from the store or your own)
- Wash meat and pat dry.
- Pound very thin.
- Season with a little salt and pepper.
- For stuffing, mix bread crumbs, eggs, salami, cheese, parsley.
- Spread a thin layer of stuffing on each slice of meat.
- Roll up and tie with cooking or cotton string.
- Heat oil in pan over medium heat till hot.
- Brown the meat on all sides until cooked.
- Set aside to add sauce when ready to serve.
- Remove strings before adding sauce.
This makes for a deliciously different meal to be serving family and friends. The aroma alone makes for a five! This was far easier to make than I had anticipated, a meal as good to look at as it is to eat. Thank you CoolMonday for sharing this keeper ... great photo!