Pork Braciole but Different

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.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 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)

Directions

1. Wash meat and pat dry.
2. Pound very thin.
3. Season with a little salt and pepper.
4. For stuffing, mix bread crumbs, eggs, salami, cheese, parsley.
5. Spread a thin layer of stuffing on each slice of meat.
6. Roll up and tie with cooking or cotton string.
7. Heat oil in pan over medium heat till hot.
8. Brown the meat on all sides until cooked.
9. Set aside to add sauce when ready to serve.
10. Remove strings before adding sauce.