Braciole II

• 2-2- 1/2 pounds beef, round steak butterflied
• 1 each lemon zest grated
• 1 x salt and black pepper to taste
• 2 1/2 teaspoons oregano
• 1/4 pound prosciutto hinly
• 2 cups bread crumbs
• 1/4 pound parmesan, parmigiano-reggiano cheese, grated parmigiano-reggiano, grated
• 1/2 cup parsley leaves chopped
• 1/2 teaspoon rosemary leaves
• 1/2 cup flour, all-purpose
• 1/4 cup olive oil
• 4 cloves garlic finely chopped
• 1 Sm onions diced
• 1/2 cup red wine dry
• 2 cups tomatoes, canned with juice pear, chopped

1. Open the butterflied steak and, with waxed paper covering it, pound evenly with a meat mallet until approximately 1/4 inch thick.
2. Lay the prosciutto slices evenly on the steak.
3. Rub the rosemary between your palms to break it up.
4. In a pan large enough to hold the roll, heat the olive oil over moderately high heat.
5. Add the garlic and onion and cook until the garlic begins to turn golden brown.
6. Add the tomatoes with their juice and salt and pepper to taste.
7. Remove from pan and place on a heated platter.

beef, lemon zest, salt, oregano, hinly, bread crumbs, parmesan, parsley, rosemary, flour, olive oil, garlic, onions, red wine, tomatoes

Taken from recipeland.com/recipe/v/braciole-ii-5745 (may not work)