2 lbs. bottom round or flank steak, cut into ¼” thick slices or round steak
salt and freshly ground black pepper to taste
1 cup chopped boiled egg
1 cup ITALIAN flavored bread crumbs and 1/2 cup freshly grated Pecorino Romano or Parmesan cheese
4-6 cloves chopped garlic
1/2 cup chopped fresh flat Italian parsley leaves
4 tab olive oil..... and canola oil for frying.
Layer each in order on top of meat after pounding meat thin see directions( this is the stuffing for the meat) ending with olive oil, secure with tooth pick, then using canola oil for frying , putting seam down.....
Pound steak into thin 4x6 inch pieces. Put slices between waxed paper and whack it with the back of a sauté pan or meat pounder. Roll up each slice after filling, about 2 to 3 tablespoons of egg filling and tie with string or secure with toothpicks. Heat a large sauté pan over high heat and add 1/4 inch of oil. When oil is heated add the meat rolls seam side down, brown then remove from pan when brown and held together. Add the Braciole to your favorite Sunday sauce with the rest of the meat and continue cooking as required. Serves: 4 - 6 with sauce
Recipe inspired & dedicated to the memory of my mom, Margaret Ann Fanelli Colenzo