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1
With a sharp long knife, slice the beef across the grain at a slight slant into 12 thin, roughly equal cutlets.
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2
Start cutting at one end of the slab, with the knife blade at a sharp angle, so the slices have a large cut surface.
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3
Tenderize the cutlets on both sides with the toothed face of the meat mallet, then pound with the flat face to spread them into long ovals, about 5 inches wide.
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4
Sprinkle salt on both sides of the oval braciole, using about 1 teaspoon salt in all.
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5
Stir 4 tablespoons of the soft butter and all the chopped parsley together until creamy, and spread about a teaspoon on each braciola, covering the top surface.
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6
Roll up each oval from one of the narrow ends, enclosing the parsley butter, and weave a toothpick through the flap to secure the roll.
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7
Sprinkle salt on the outside of all the rolls, using about 1/2 teaspoon.
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8
To prepare the coating and seasoning for the braciole: Spread the flour in a plate.
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9
Pour the eggs into a wide, shallow bowl, and beat in the chopped garlic, the remaining salt, and the freshly ground pepper.
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10
Stir together the ground cinnamon and cloves, and reserve the spice mix in the fine-mesh sieve.
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11
Pour the olive oil into the big skillet, drop in the remaining 3 tablespoons butter, and set over a low flame, melting and heating the butter until foaming (but dont let it brown).
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12
As the skillet heats, dredge 3 or 4 of the braciole in flour, shake off the excess, and drop them in the bowl of beaten eggs.
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13
Turn to coat well with egg and garlic, and sift a bit of the spice mixture over their tops.
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14
When the butter is gently bubbling, lay the rolls in the skillet, spiced side down, and sift spices on the top side.
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15
Working quickly, dredge and coat the remaining rolls in batches, sprinkling the spices all over as they go into the skillet.
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16
When all the braciole are in the pan, raise the heat a bit so the meat is sizzling gently.
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17
Slowly saute the rolls, rotating them every few minutes, until nicely browned all over and cooked through, 10 minutes or longer.
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18
Slice into a roll to check for doneness; if it seems needed, give the thicker ones more time.
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19
As each roll is done, remove it to a platter and pull out the toothpick.
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20
Serve hot.
