Braciola Steaks Stuffed With Cheese And Prosciutto

Name: Braciola Steaks Stuffed With Cheese And Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 pieces thinly sliced braciola steak (about 1 1/2 pounds); Kosher salt and freshly ground black pepper; 4 pieces thinly sliced fontina or other mild white cheese (about 4 ounces); 4 slices thinly sliced prosciutto; 16 basil leaves, thinly sliced; 2 large eggs, lightly beaten; 3/4 cup flour; 1 cup dried bread crumbs; 1 teaspoon dried thyme; Pinch cayenne pepper; Vegetable oil for frying

Servings: persons

8 pieces thinly sliced braciola steak (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
4 pieces thinly sliced fontina or other mild white cheese (about 4 ounces)
4 slices thinly sliced prosciutto
16 basil leaves, thinly sliced
2 large eggs, lightly beaten
3/4 cup flour
1 cup dried bread crumbs
1 teaspoon dried thyme
Pinch cayenne pepper
Vegetable oil for frying

1
If the braciola is more than about 1/4-inch thick, place the slices between sheets of wax paper and gently pound them.
2
Pair off the braciola slices that are closest in size and shape.
3
Sprinkle the meat lightly with salt and pepper and place a slice of cheese and a slice of prosciutto between each pair, folding them over if necessary so that they do not protrude beyond the edges of the braciola.
4
Reserve a bit of the basil for garnish and place the remainder between the braciola slices.
5
Place the beaten eggs in a wide, flat bowl and place the flour and bread crumbs on separate plates.
6
Mix the bread crumbs with the thyme and cayenne.
7
Dip the braciola in the flour, coating it on all sides and being careful that the pieces do not come apart.
8
Shake off any excess flour and coat the braciola in egg and then in bread crumbs, making sure that the coating seals the edges of the meat.
9
In a skillet large enough to hold the braciola in a single layer, heat the oil over medium-high heat.
10
When hot, add the braciola.
11
Cook, turning once, until nicely browned, about 3 minutes for each side.
12
Drain the braciola briefly on paper towels, place on a serving dish, garnish with the reserved basil and serve.

1187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 pieces thinly sliced braciola steak (about 1 1/2 pounds), Kosher salt and freshly ground black pepper, 4 pieces thinly sliced fontina or other mild white cheese (about 4 ounces), 4 slices thinly sliced prosciutto, and more.

Yes, Braciola Steaks Stuffed With Cheese And Prosciutto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!