Pork Braciole But Different

• 6 lbs pork shoulder, sliced or (6 ounce) pork cutlets
• salt and pepper
• 1 cup breadcrumbs, toasted
• 2 hard-boiled eggs, finely chopped
• 6 slices salami, finely chopped
• 1/4 cup romano cheese, freshly grated
• 2 tablespoons flat leaf parsley, minced
• 2 tablespoons olive oil
• 1 cup pasta sauce (from the store or your own)

1. Wash meat and pat dry.
2. Pound very thin.
3. Season with a little salt and pepper.
4. For stuffing, mix bread crumbs, eggs, salami, cheese, parsley.
5. Spread a thin layer of stuffing on each slice of meat.
6. Roll up and tie with cooking or cotton string.
7. Heat oil in pan over medium heat till hot.
8. Brown the meat on all sides until cooked.
9. Set aside to add sauce when ready to serve.
10. Remove strings before adding sauce.

pork shoulder, salt, breadcrumbs, eggs, salami, romano cheese, flat leaf parsley, olive oil, pasta sauce

Taken from www.food.com/recipe/pork-braciole-but-different-98372 (may not work)