 | This articlerelies largely or entirely on asingle source. Relevant discussion may be found on thetalk page. Please helpimprove this article byintroducing citations to additional sources. Find sources: "Braciola" – news ·newspapers ·books ·scholar ·JSTOR(January 2024) |
Braciola (Italian:[braˈtʃɔːla];pl.: braciole,Italian:[braˈtʃɔːle]) may refer to several distinct dishes inItalian cuisine.
Braciola may refer to an Italian dish consisting of slices of meat that are pan-fried or grilled,[1] often in their own juice or in a small amount of lightolive oil. They are different from the finer cutfettine ('small/thin slices'), which never have bone and are generally thinner.
The French version,brageole, is made from rolls of meat, essentially beef chuck cutlets, seasoned inside with garlic, parsley, salt, and pepper. The meat is usually pan-fried or grilled.
Media related toBraciola at Wikimedia Commons
