2 lbs. Veal Top Round or Scallopine

Filling Ingredients:

1¼ Cup Coarse Bread Crumbs
¼ Cup Fine Bread Crumbs
1/3 Cup Flame Raisins
1/3 Cup White Raisins
1/3 Cup Pignoli Nuts
1½ Tablespoons Extra Virgin Fratata Olive Oil
3 Garlic Cloves, Chopped
3 Cups Parmesan Cheese
¼ Cup Chopped Parsley and Basil
1 Egg, Beaten
¼ Cup Prosciutto de Parma
Salt and Ground Pepper to taste

Veal Sauce:

In a stainless bowl combine the following:

Mix ingredients well. Then add Extra Virgin Olive Oil, 1 beaten egg and salt and pepper to taste.

Mix again and place to the side.

Take the top round veal, thinly slice, and place slices between wax paper and
pound out veal to 1/8^th of an inch.

Place the slices of pounded veal on a flat surface, cover each slice with the filling mixture, roll and secure the veal with a toothpick or string.

In a non-reactive sauce pan, add 3 Tbls. Olive oil and 1 Tbls. of butter, on medium heat brown braciola on all sides, and remove from pan.

Put to the side.

Using same pan, de-glaze on high heat for 30 sec. using 1 Tsp. butter, 1 pint veal stock, and 1 cup of white wine.

Bring pan down to simmer and add the braciola back into the pan. Cover and turn braciola frequently for even cooking, replacing cover each time, for 25 min.

Braciola may be sliced or served whole.

Pour sauce over the braciola before serving.