Braciolone

Instructions

1. 1

   Pound out the veal until tender, and about twice its original dimensions. Sprinkle bread crumbs on top of each slice and press down to stick.

2. 2

   In layers, top the veal with ham, provolone, boiled egg, ham, parsley, and garlic.

3. 3

   Carefully roll up the veal in the direction of the narrow dimension, for a jellyroll effect. Tie the roll securely with string.

4. 4

   Dust the roll lightly with flour seasoned with the salt, and white pepper. Heat olive oil in a skillet and brown the veal roll lightly on all sides. Remove veal roll and drain.

5. 5

   Heat the tomato sauce in a large saucepan. When it simmers, add the veal rolls and cook 45-55 minutes, to allow sauce to penetrate all the way through.

6. 6

   Remove veal rolls from sauce. Remove string, and slice on the bias into 1/4-inch-thick pieces. Serve with extra sauce, pasta, and grated Parmesan cheese.