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How to Cook Braciole Without Sauce in Oven

Sauce-Free Braciole in Oven

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Side Dish
Servings 6

Equipment

  • Cutting board and sharp knife for trimming meat
  • Meat mallet, rolling pin, or other pounder to flatten the meat cuts
  • Mixing bowls for making fillings
  • Measuring Cups and Spoons
  • Mixing utensils like spoons or fork

Ingredients
  

  • 1.5 lbs thin sliced beef cutlets flank steak or bottom round, pounded to 1/8 inch thickness
  • 1/2 cup Italian-style breadcrumbs
  • 1/2 cup finely grated Parmesan or Pecorino Romano cheese
  • 2 eggs beaten
  • 1/4 cup fresh parsley chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup cooked crumbled Italian sausage or ground beef
  • 4 thin slices prosciutto
  • 8 slices mozzarella cheese
  • 1/2 cup roasted red peppers sliced into strips
  • 20 calamata olives pitted and halved
  • 2-3 tablespoons olive oil or butter
  • Lemon wedges for serving
  • 16-20 toothpicks or kitchen twine
  • Aluminum foi

Instructions
 

  • Slice beef cutlets very thinly, about 1/8 inch thick
  • Use a meat mallet to gently pound slices to an evenly thin thickness
  • Trim off any excess fat or gristle
  • In a bowl combine breadcrumbs, grated cheese, herbs, garlic, salt, pepper
  • Mix in beaten egg to bind the filling together
  • Add any extra fillings like cooked meat or roasted veggies, and set aside
  • Lay out sliced meats flat
  • Divide the filling mixture and place evenly on the beef slices
  • Optional: Add slices of additional filling ingredients like cheese or prosciutto
  • Tightly roll up each Braciole, secure closed with 4-5 toothpicks (or kitchen twine)
  • Heat olive oil or butter in a large skillet over medium-high heat
  • Sear braciole rolls until all sides are nicely browned, about 2 minutes per side
  • Place browned braciole seam-side down in a baking dish or sheet
  • Bake at 400°F for 10 minutes
  • Flip rolls and bake for 10 minutes more
  • Check internal temperature to confirm at least 145°F
  • Remove from oven and tent foil, let rest for 5+ minutes
  • Slice braciole into rounds, or leave whole
  • Finish with fresh lemon juice and chopped parsley
  • Enjoy immediately with a side of vegetables, salad, or pasta