Braciole

Ingredients

• 6 (6-ounce) slices of pork cutlets or shoulder, pounded very thin
• Salt and freshly ground black pepper

For stuffing:

• 1 cup toasted bread crumbs
• 2 hard-cooked eggs, finely chopped
• 6 slices salami, finely chopped
• 1/4 cup freshly grated Locatelli cheese
• 2 tablespoons minced fresh flat-leaf parsley
• 2 tablespoons olive oil

Directions

Pat the meat dry and season with salt and pepper.

In a bowl, combine the stuffing ingredients. Season with salt and freshly ground black pepper

Spread a thin layer of the stuffing on each slice of the meat, roll up the meat to enclose the stuffing and tie with string.

In a large skillet over moderate-heat, heat the oil until hot. Add the meat and cook until it is browned on all sides. Transfer to a plate, set aside until ready to add to your sauce.