Stuffed Pork Braciole (4)

     What can I say about braciole?  It’s been served by Italians for generations, and with good reason.  It’s out of this world delicious. Traditionally, it’s served in a bowl sprinkled with grated cheese.  Of course,  you must have a big bowl of pasta on the side. A loaf of crusty Italian bread makes it that much better. 


2 lbs pork sirloin cutlets

1 cup fresh bread crumbs

1 ½ cups shredded kale or spinach

1 egg

3 cloves garlic, minced

3 TBSP onion, chopped

Grated or sliced Provolone

¼ cup toasted pine nuts (Optional)



With a mallet or rolling pin, flatten cutlets to about ¼”.  (Laying it between plastic wrap will save juices from splattering.)

In a small food processor, process bread crumbs from Italian bread.  Add to medium bowl.  Process kale, garlic, onion, and whatever seasonings you care to add.  I used a bit of crushed red pepper, salt, parsley, pepper, and a bit of onion and garlic powder.  Add to bowl with crumbs, add egg and mix well.

Lay a piece of meat with long end facing you.  Lightly season with salt, pepper, onion powder, and garlic powder.  Place a chunk of Provolone cheese on the end and about ¼ cup of the stuffing mixture on top of the cheese.  Roll meat and tie with butcher’s twine or secure with toothpicks.  Brown the meat bundles in a skillet, seasoning lightly with salt and pepper.  Add to a pot of sauce and simmer for about 90 minutes.

Before serving, please remember to cut the butcher’s twine or remove the toothpicks.

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By Tika for CHEW WANNA EAT? © 2016

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