From Chef's Kitchen: Recipes of Abruzzo…
Veal Brasciola
Ingredients:
- 6 Veal Cutlets, pounded
- 2 cups Breadcrumbs, unseasoned
- 1/3 cup Carlino's Own Extra Virgin Olive Oil
- ¼ cup Parsley, fresh chopped
- ¼ cup Rosemary, fresh chopped
- ¼ cup Locatelli Cheese
- Salt and Pepper, to taste
- 1 pint Marinara Sauce
- 1 cup Water
Directions:
Mix breadcrumbs, olive oil, parsley, rosemary, Locatelli cheese, salt and pepper in a large mixing bowl and mix thoroughly. Lay veal out on a cutting board and spread about ¼ cup of breadcrumb mixture evenly across veal cutlets. Secure with toothpicks. Place veal brasciola in a baking dish and cover with marinara evenly. Pour 1 cup of water along the inside of the pan to help create steam while cooking (**TIP: fill the marinara container with water and whirl around to help get all of the marinara out of the container.) Cover with aluminum foil and cook until 325F for ~45 minutes.
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