2 Tablespoons softened Butter
1 ½ tablespoon of butter
2 - 2 ¼ pounds Beef for scallopine, pounded thin (1/8" to ¼ " thick), roughly 18 - 3 x 3" pieces.
¾ lb. thinly sliced Asiago Cheese (or other semi-soft, sliceable mild cheese) for slightly stronger flavor
Fontina is a nice alternative, divided into 18 portions
18 large Basil leaves
6 ounces Prosciutto di Parma, 12 slices, chopped and divided into 18 portions
¼ cup Flour
¼ teaspoon Salt
½ teaspoon ground Black Pepper
5 Tablespoons Olive Oil (approximately)
Pinch red Pepper Flakes
4 cloves Garlic, thickly sliced
½ cup finely diced White Onion
1 ½ cups White Wine
1 ½ cups Chicken Stock
1 recipe for Mashed Potatoes Parmigiane
¼ cup plus 2 Tablespoons chopped Parsley (1/4 cup to cook, 2 Tablespoons for garnish)


Serves 6

Make the mush potatoes and keep warm.

Make a paste by mixing the softened butter and the flour, set aside.

Place a scallopine on a flat work surface. Top with one portion of Asiago cheese, one large basil leaf, and one portion of prosciutto. Fold the meat in half, making a "pocket’, and secure the end with a long toothpick. Be sure to "tuck in" any meat or cheese that may extend beyond the ends of the pocket. Keep one end of the toothpick very visible for easy removal after cooking. Repeat with the remaining scallopine.

In a shallow bowl or rimmed plate, mix together ¼ cup flour, with the salt and pepper.

Coat both sides of each pocket by gently dipping all sides into the flour mixture. Brush off any excess flour.

Heat 2 Tablespoons of olive oil in a large sauté pan set on high heat. When oil is hot, place 6 pockets into the pan. Cook for at least 1-2 minutes on each side, until well browned. Transfer the browned meat to a plate. Repeat the browning process with the next 2 batches of scaloppini pockets. Add more oil before the second or third batches as needed. When you add the oil, let it heat well before adding the meat. Remove all browned meat to a plate.

Add another Tablespoon of oil. Heat well. Add the red pepper flakes and sliced garlic. Sauté over medium heat for 3 minutes until garlic is light brown. Add the onions and sauté until soft 3-4 minutes.

Deglaze the pan with the white wine. Bring to a boil and reduce by half.

Add stock bring to a boil then simmer, until sauce starts to slightly thicken 10-12 minutes.

Stir in ¼ cup parsley.

Add the meat pockets back into the hot sauce. Spoon sauce over the top to coat completely. Continue to cook until heated through, 2-3 minutes.

Place the meat in a serving tray and keep warm in a 200 pre-heated oven.

If the sauce is not thick enough for your taste at this point bring the sauce back to a boil and add the flour/butter mixture ½ at the time, and cook for 2-3 more minutes.

Remove the toothpicks from the Braciole prior to serving.

Pour the sauce over the Braciole and serve with the mashed potatoes Parmigiane along side.

If you want to serve this dish in a more elegant fashion, place 3 meat pockets on each plate (like a fan) next to the mashed potatoes. Pour the sauce around the pockets. Sprinkle the meat with fresh chopped parsley.

Chef’s Tip:

Have you butcher prepare the scaloppini !, however if he won’t or you can’t find pre-cut scallopine, use 2 to 2 ¼ pound piece of Top Round (London Broil) . A 3" wide, 1 -1 ½ " thick piece can be very carefully sliced into 4 to 5 thin pieces 3" wide, roughly ¼ " thick and the same length as the original piece. Place each long thin slice of beef between two sheets of plastic wrap or waxed paper and pound down and out from the center to get to desired thickness. Next, cut these thin, long, pieces into even squares or rectangles. You should get close to 18 pieces - 3 pockets per person.