Braciole alla Pizzaiola

Name: Braciole alla Pizzaiola
Yield: Serves 4 to 6 servings
Ingredients: 14 oz thin beef cutlets (about 400 grams); 4 eggs; Breadcrumbs; Grated cheese; Parsley and garlic; Tomato purée; White wine; Broth

Sonia #maniinpasta @cook_15970655

This is a main dish I’ve only ever seen my mom make. My kids love it today, just like my brother and I did back then!

Sonia #maniinpasta @cook_15970655

This is a main dish I’ve only ever seen my mom make. My kids love it today, just like my brother and I did back then!

Saved

Ingredients

Serves 4 to 6 servings

14 ozthin beef cutlets (about 400 grams)
4eggs
Breadcrumbs
Grated cheese
Parsley and garlic
Tomato purée
White wine
Broth

Saved

Steps

1

Beat the eggs with salt and grated cheese.
2

Coat the beef cutlets in breadcrumbs.
3

In a small saucepan, heat 1/2 cup broth (about 120 ml) and 1/4 cup tomato purée (about 60 ml). I add a pinch of sugar to cut the acidity, plus salt and nutmeg to taste.
4

In a large skillet, pour in enough oil to cover the bottom and heat it up.
5

Finely chop the garlic and parsley together.
6

Dip the cutlets in the beaten eggs on both sides. If space is tight, fold them over two or three times, then place them in the hot oil in the skillet.
7

Once browned, flip the cutlets and sprinkle a little of the garlic-parsley mixture on each. Deglaze with a splash of white wine.
8

After the wine has evaporated, add the tomato sauce from the saucepan. If you have any beaten egg left, dilute it with a little water and add it as well (otherwise it gets too thick).
9

Cover and cook on low heat for about 10 minutes.