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     Veal Braciole Skewers Header

                             Veal Braciole Skewers
   Veal Braciole Skewers Photo
Category: Meat
Servings: 2 - 4
Total time: 1 hr 15 min
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 2 pounds veal cutlets

- 10 ounces provola, cacciocavallo, provolone, or fontina cheese

- 1/2 cup bread crumbs

- 3 cloves fresh garlic

- 1/4 teaspoon nutmeg

- 1 teaspoon extra virgin olive oil

- 1/2 teaspoon white wine

- 1/4 cup grated Pecorino Romano cheese


1.  Prepare the grill or grill pan for cooking. If using wooden skewers for cooking prepare them per the manufacturer's instructions.

2.  Cut the provola cheese into 1/2-inch cubes.

3.  Peel and mince the garlic cloves. Place them in a small mixing bowl with the bread crumbs, nutmeg, olive oil, white wine, and pecorino cheese. Mix all ingredients well to combine. The mix should be damp but still fairly loose. If it is too wet, add more bread crumbs.




4.  If the cutlets are large, cut them in half. Each cutlet should measure no larger than approximately 3 inches wide and 4 inches long.

5.  Lay a cutlet on a cutting board or plate. Spoon a tablespoon of the breadcrumbs mixture onto the cutlet. Place one cube of provola cheese on top of the breadcrumb mixture. Fold the long ends of the cutlet toward the center to cover the cheese and breadcrumb mixture, and then proceed to roll the cutlet. Place the completed roll on a skewer. Repeat this step until all cutlets have been rolled and skewered. If the rolls are large, you should have about 4 to 6 rolls per skewer.

6.  Once all of the skewers have been assembled, place them on the grill or grill pan. Cook the skewers thoroughly until the meat has browned on both sides, approximately 20 - 25 minutes.

7.  Once all of the skewers have been cooked, remove them from the grill or grill pan, plate and serve hot.