Braciolette Ripiene Recipe


Difficulty LevelVery EasyHealth IndexAverage


 Veal escalopes4
 Mozzarella cheese4 Ounce
 Anchovy fillets4
 Butter2 Ounce
 Dry white wine1⁄4 Pint
 Chopped parsley2 Tablespoon (Leveled)

Nutrition Facts

Serving size: Complete recipe

Calories 1907 Calories from Fat 790

% Daily Value*

Total Fat 89 g137.3%

Saturated Fat 44.1 g220.3%

Trans Fat 0 g

Cholesterol 1163.3 mg

Sodium 1965.3 mg81.9%

Total Carbohydrates 7 g2.3%

Dietary Fiber 0.66 g2.6%

Sugars 2.5 g

Protein 240 g479.9%

Vitamin A 77.4% Vitamin C 44.3%

Calcium 66.7% Iron 11.5%

*Based on a 2000 Calorie diet


Beat the veal escalopes until very thin.
Cover each with thin slices of cheese then place the anchovy fillets on top.
Sprinkle with pepper.
Roll up (cheese side inside), and hold in place by tying with fine string or thick thread.
Heat the butter in a fairly shallow pan.
Add the veal rolls and fry briskly until golden brown all over.
Pour the wine into the pan, cover and simmer for 10 minutes.
Transfer the veal rolls to a warm dish and remove the string or thread.
Coat with juices from the pan then sprinkle with parsley.