Directions:
- Preheat oven to 350°F.
- In food processor mix the bread or cracker crumbs, cheese, eggs, herbs and garlic until it forms a paste.
- Brush the pounded flank steak with vegetable oil and season to taste with salt and pepper.
- Spread the paste evenly over the meat.
- Roll the pounded meat tightly and tie with kitchen twine.
- Sear all sides of the meat in a hot skillet or sauté pan.
- Pour tomato sauce or paste in 9 x 13 inch baking dish.
- Add seared meat to the tomato sauce or paste.
- Cover with a tinfoil tent (do not let tinfoil touch the meat).
- Braise for 1 hour (add 1 hour, if needed for more tenderness).
- Remove from heat, uncover, and allow to rest 10 minutes.
- Slice the hot braciole into 1 1/2 inch portions.
- Place parmesan crisp in each serving dish.
- Place a spoonful of tomato sauce on parmesan crisp, top with a braciole round and and more tomato sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.27 Kcal (1052 kJ) | ||
| Calories from fat | 63.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 11% | |
|---|---|---|---|
| Cholesterol | 82.22mg | 27% | |
| Sodium | 1639.83mg | 68% | |
| Potassium | 488.78mg | 10% | |
| Total Carbs | 28.01g | 9% | |
| Sugars | 9.8g | 39% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 16.35g | 33% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 2.8mg | 16% | |
| Calcium | 92mg | 9% | |
| Amount Per 100 g | |||
| Calories | 122.59 Kcal (513 kJ) | ||
| Calories from fat | 30.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 11% | |
|---|---|---|---|
| Cholesterol | 40.11mg | 27% | |
| Sodium | 800.05mg | 68% | |
| Potassium | 238.47mg | 10% | |
| Total Carbs | 13.66g | 9% | |
| Sugars | 4.78g | 39% | |
| Dietary Fiber | 1.13g | 9% | |
| Protein | 7.98g | 33% | |
| Vitamin C | 3.3mg | 11% | |
| Iron | 1.4mg | 16% | |
| Calcium | 44.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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