- 1 lb round steak or top sirloin, sliced thinly
- Kosher salt
- Freshly ground black pepper
- 4 slices of Swiss cheese
- 8 thin slices ham or prosciutto
- 1 cup flour
- 1 egg, beaten
- Panko bread crumbs
- Peanut oil
Directions
Pound the top sirloin until ⅛ of an inch thick. Match slices that are closest in size and shape, trim the edges if necessary.
Salt and pepper each slice of the sirloin. Then place a slice of the ham, cheese and ham again on the steak leaving about ½ inch uncovered. Cover with a matching slice of the steak lining up the meat slices so that none of the filling is visible.
Place the flour , beaten egg and panko breadcrumbs in three separate dishes or shallow bowls.
Dip the filled sirloin steaks into the flour, then the beaten egg and, finally, dredge each pair in the breadcrumbs.
Fill a skillet with ¼ to ½ inch of oil. Raise the temperature to medium high or 340oF.
Place the braciole into the pan and brown them (do not crowd the pan) on one side, turn them carefully, and brown the other side. Remove from the pan and place on a rack to drain. Season with salt again. Place into a 200oF oven until ready to serve.
Leave a comment