(Adapted from Essentials of Classic Italian Cooking, by Marcella Hazan)
1 lb. beef top round steak, cut into 8 pieces
Salt & pepper
4 thin slices fontina
4 thin slices of smoked ham (or prosciutto)
1/8 tsp. nutmeg
Olive oil (not extra-virgin)
1 C flour
1 C panko
1. With a meat mallet or rolling pin, stretch and pound out each steak until they are 1/4-inch thin or less. Pair up the steaks that are closest in shape and size, and season with salt & pepper. Place a slice of ham (or prosciutto) and a slice of fontina in between each pair. Make sure the ham and fontina are centered and not sticking out from in between the steaks.
2. In a shallow dish, whisk the egg with the nutmeg, salt & pepper and a tablespoon of water. In another shallow dish, place the flour, and season with salt & pepper. In a third shallow dish, place the panko. In a large skillet, begin heating 1/4-1/3 C olive oil over medium-high heat. Dredge each of the braciole in the flour first, then dip into the egg mixture, and finally the panko.
3. Once the oil is hot (you can test it by dropping a couple panko crumbs into the oil–if they start sizzling, it’s ready), begin frying the braciole. Brown them well on one side (about 5 minutes), carefully flip, then brown them on the second side (about 3-4 minutes). Drain on paper towels and serve.