I make this and serve it a couple different ways, but Tony’s favorite is when I add it to the Sunday Gravy. The veal becomes infused with the flavors of the garlic and Prosciutto, and the melted cheese binds it all together making it a perfect little package. It’s so tender, all you need is a fork.
Ingredients
6 Veal Cutlets, (I always make sure to buy the thinnest ones, you can pound them out a bit if the seem on the thick side)
12 Slices of Prosciutto DiParma ( I only use the imported Prosciutto when I cook with it, the domestic when cooked becomes to salty, even for me, and I love salt)
3 Cloves of garlic, peeled and sliced very thin
Wedge of Parmigiano Reggiano cheese,
Fresh Parsley
Salt blend and black or white pepper, (I prefer the white for this)
Kitchen string
Rinse the parsley to get rid of any grit, on a cutting board, cut about a ¼ of a cup of the parsley, using just the leaves and set aside.
Give the garlic a gentle smash with the side of your knife, just to loosen to peel the skin and remove the hard top of the garlic, slice the cloves very thin. Set aside.
For the Parmigiano cheese, use a potato peeler to shave thick slices off the wedge, depending on how big the veal cutlets are, I usually shave about 5 slices per cutlet and set aside.
*Have all your ingredients in front of you, like an assembly line so you can easily fill the cutlets. Also, cut your kitchen string before you start rolling the Braciole. One string for each Braciole and long enough to tie the bundle. And have the Prosciutto ready.
To make the Braciole, place a cutlet on a cutting board, sprinkle with a little salt and pepper. Place a few pieces of garlic on the cutlet, place two pieces of Prosciutto on the cutlet, now the shaved Parmigiano, and finally, sprinkle the parsley over the cheese.
Start with one end of the cutlet and roll it, making sure everything is tucked inside. Now slide a piece of the kitchen string underneath the roll and tie it around the bundle with a bow. I usually make a bow so it’s easy to find and cut away after there cooked and before eating.
When your done making the Bracioles, pan sear them, ( I use the same pan I fried meatballs and sausages in) seam side down first, to seal the seam. Once that’s done, turn them over and sear the other side, we don’t want to cook them through. When the other side is seared, place them in the gravy to finish cooking.
Enjoy!
Cucina Strega
CUCINA STREGA 