Braciole

• 6 (6-ounce) slices of pork cutlets or shoulder, pounded very thin
• Salt and freshly ground black pepper
• 1 cup toasted bread crumbs
• 2 hard-cooked eggs, finely chopped
• 6 slices salami, finely chopped
• 1/4 cup freshly grated Locatelli cheese
• 2 tablespoons minced fresh flat-leaf parsley
• 2 tablespoons olive oil

1. Pat the meat dry and season with salt and pepper.
2. In a bowl, combine the stuffing ingredients.
3. Season with salt and freshly ground black pepper
4. Spread a thin layer of the stuffing on each slice of the meat, roll up the meat to enclose the stuffing and tie with string.
5. In a large skillet over moderate-heat, heat the oil until hot.
6. Add the meat and cook until it is browned on all sides.
7. Transfer to a plate, set aside until ready to add to your sauce.

pork cutlets, salt, bread crumbs, eggs, salami, freshly grated locatelli cheese, parsley, olive oil

Taken from www.foodnetwork.com/recipes/braciole-recipe0.html (may not work)