This recipe was made to honor my mother, who taught me how to make this wonderful dish. While many traditional versions are slow-braised in a heavy red sauce for hours, she always cooked hers under the broiler to achieve a perfect, crisp exterior.
It’s a quick, high-heat method that lets the rich flavor of the beef and garlic-parmesan stuffing truly shine.
Mom’s Broiled Braciolini
Savory beef cutlets rolled with a rich garlic-and-parmesan stuffing, seared to a deep crust, then finished under the broiler for a perfect, caramelized bite. An incredibly versatile Sicilian classic that can be served as a finger food appetizer or an incredible main entry.
Ingredients
- 1 lb Beef Top Round or Flank pounded thin.
- 1/2 Cup Italian Breadcrumbs.
- 1/3 Cup Parmesan Cheese Shaker Style
- 3 Cloves Garlic Finely minced.
- 3 Tbsp Olive Oil
- 1 Tbsp Olive Oil For brushing the outside.
- 2 Toothpicks per roll.
Equipment
- 1 Meat Mallet
- 1 Mixing Bowl
- 1 Baking Sheet with Wire Rack
- 1 Chef’s Knife
- 1 Cutting Board
Method
- Pound the beef slices with a meat mallet until uniform and thin. Season the meat lightly with salt.
- In a small bowl, combine the 1/2 cup Italian breadcrumbs, 1/3 cup Parmesan, and minced garlic. Stir in the 3 tbsp of olive oil until the mixture feels like wet sand.
- The Assembly:
- Spread a thin layer of the breadcrumb mixture over each slice of beef, leaving a small margin at the edges. Roll tightly and secure each with two toothpicks.
- Brush the outside of each roll with the remaining 1 tbsp of olive oil. This ensures the breadcrumbs inside stay moist while the beef gets that signature broiler char.
- Set your rack 4″ from the heat. Broil for 3 minutes, flip, and finish for another 2-3 minutes until the edges are crispy.
Nutrition
Serving: 1ServingCalories: 359kcalCarbohydrates: 11gProtein: 36gFat: 23gSaturated Fat: 6gCholesterol: 85mgSodium: 480mgSugar: 1g
Notes
The Cheese Option: If you want to add a little extra creaminess, top the filling with some shredded mozzarella cheese right before rolling.
