Braciola Steaks Stuffed With Cheese And Prosciutto

• 8 pieces thinly sliced braciola steak (about 1 1/2 pounds)
• Kosher salt and freshly ground black pepper
• 4 pieces thinly sliced fontina or other mild white cheese (about 4 ounces)
• 4 slices thinly sliced prosciutto
• 16 basil leaves, thinly sliced
• 2 large eggs, lightly beaten
• 3/4 cup flour
• 1 cup dried bread crumbs
• 1 teaspoon dried thyme
• Pinch cayenne pepper
• Vegetable oil for frying

1. If the braciola is more than about 1/4-inch thick, place the slices between sheets of wax paper and gently pound them.
2. Pair off the braciola slices that are closest in size and shape.
3. Sprinkle the meat lightly with salt and pepper and place a slice of cheese and a slice of prosciutto between each pair, folding them over if necessary so that they do not protrude beyond the edges of the braciola.
4. Reserve a bit of the basil for garnish and place the remainder between the braciola slices.
5. Place the beaten eggs in a wide, flat bowl and place the flour and bread crumbs on separate plates.
6. Mix the bread crumbs with the thyme and cayenne.
7. Dip the braciola in the flour, coating it on all sides and being careful that the pieces do not come apart.
8. Shake off any excess flour and coat the braciola in egg and then in bread crumbs, making sure that the coating seals the edges of the meat.
9. In a skillet large enough to hold the braciola in a single layer, heat the oil over medium-high heat.
10. When hot, add the braciola.
11. Cook, turning once, until nicely browned, about 3 minutes for each side.
12. Drain the braciola briefly on paper towels, place on a serving dish, garnish with the reserved basil and serve.

braciola steak, kosher salt, white cheese, basil, eggs, flour, bread crumbs, thyme, cayenne pepper, vegetable oil

Taken from cooking.nytimes.com/recipes/9711 (may not work)