-
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.
