Braciole Imbottite alla Siciliana -- Sicilian-Style Stuffed Cutlets Print Email

These are best grilled over the coals, though you can roast them in the oven if need be. For 6 you will need:

12 veal cutlets, about 1 3/4 pounds in all
1 3/4 cups bread crumbs
2 tablespoons water
2 cups grated provolone cheese
2 cloves garlic, minced
A bunch of parsley, minced
2 tablespoons pickled capers, rinsed
1/2 cup pitted black olives (the mild, unspicy variety)
Abundant freshly cracked black pepper
5 tablespoons olive oil
8 steel skewers

Carefully trim away any membranes the cutlets may have. Place them between two sheets of waxed paper and pound them gently to thin them, taking care not to pierce them.

Combine the water, breadcrumbs, grated provolone, parsley, and garlic in a bowl, and season the mixture with salt and abundant pepper.

Mince the capers and the olives. Lightly oil the cutlets, on both sides, and spead a little of the olive mixture over one side of each. Then press the cutlets, one at a time, into the bread crumb mixture, coating them well on both sides. Roll up the cutlets and skewer them, three to each pair of skewers. Grill them over the coals, or roast them in a 350 F oven until done, about a half hour. (Adapted from De Agostini's "La Mia Cucina")