I’ve been looking forward to this one! Beef, fontina and prosciutto all together? What’s not to love?
When I first saw my list of recipes several months ago, and saw the word, “braciole”, I thought of my mom’s braciole, and thought, “Oh I grew up on these in the Sunday ragu!” THOSE braciole were thin slices of beef, stuffed with cheese and prosciutto, rolled, held together with string, and cooked in our weekly tomato sauce (along with a pork shoulder, or sometimes Italian sausage or meatballs).
This recipe is more like what I would call a delicious stuffed beef cutlet, breaded and fried.
The recipe couldn’t be easier! And hooray, there are no tomatoes!
Thin slices of beef round are matched in size, and make a “sandwich” for fontina cheese and prosciutto. They are sealed by dipping in flour, a beaten egg with a pinch of salt and grinding of nutmeg, and then breadcrumbs. Brown the braciole in vegetable oil, and drain.
The coating is beautifully crunchy and crisp, keeping the fontina and prosciutto inside as a surprise when cutting them open. A little cheese oozes out and the salty prosciutto flavors it all perfectly.
Brad wanted MORE! We will be having these again soon!