Braciole with Egg is an inviting and very tasty alternative to the classic “Puglia chop with sauce.”
To prepare the rolls we need a slice of meat that is tender, succulent and large enough in size to enclose the entire filling.
- 4 veal slices
- 4 large eggs, hard boiled
- 1/4 cup of fresh flat leaf
- parsley, chopped
- 1/2 cup of freshly grated Parmigiano Reggiano cheese
- 1/2 cup breadcrumbs
- 1/2 tsp of salt
- 1/2 tsp of fresh ground black
- 2 Tbls of olive oil
Mix together the Parmesan cheese, breadcrumbs and parsley.
Sprinkle the surface of the veal slices with the Parmesan cheese, breadcrumb and parsley.
Cut the eggs into quarters and place 2 of the quarters on each piece of meat.
Season the meat with the salt and pepper.
Roll the meat up into a jelly roll and secured them with butcher’s string to hold the eggs and cheese in place.
In a large frying pan sauté the Braciole in olive oil until browned on all sides.
Place them in your homemade sauce until tender, around 2 hours.
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