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1
Preheat oven to 325 degrees.
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2
Line cutlets up on a clean work surface with the shorter sides on top and bottom (seam side up, if made from a butterflied cut).
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3
Season with salt and pepper, and sprinkle with minced garlic, parsley and cheeses.
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4
Roll a cutlet into a tight log.
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5
Stretch butcher's twine along the length of the roll; wrap string tightly around one end and continue wrapping to the other end, each turn an inch from the previous one; tie loose ends.
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6
Repeat with remaining braciola.
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7
Empty two cans of tomatoes into a mixing bowl.
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8
Use your fingers to break tomatoes apart, and discard firm cores and tops.
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9
Pour half the sauce into a deep-sided roasting pan.
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10
Season with salt and pepper.
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11
Place a large skillet over medium-high heat, and add oils.
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12
When oils are hot but not smoking add braciola and sear, rotating every minute or so, until browned all over.
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13
Reduce heat to medium, add whole garlic cloves and saute 2 to 3 minutes.
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14
Transfer braciola to roasting pan, allowing garlic to continue cooking until golden.
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15
Add a cup of remaining sauce to skillet, and scrape browned bits from bottom; shut off heat, and pour over braciola.
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16
Add remaining sauce to braciola, completely covering braciola.
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17
(If there isn't enough sauce, use another can of tomatoes.)
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18
Cover with foil, and bake about 3 hours, until tender.
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19
Snip twine off braciola.
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20
Arrange, whole or sliced, on a platter, drizzle with some sauce and transfer remaining sauce to a serving bowl.
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21
Serve hot or at room temperature.
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22
Garnish with Parmigiano-Reggiano.
