Ingredients
THINLY CUT VEAL SLICES
12
SPICY PROVOLONE
150 gr
BREADCRUMBS
100 gr
GRATED PECORINO
30 gr
GARLIC
1 clove
DRIED AROMATIC HERBS (ROSEMARY, THYME, SAGE)
1 tablespoon
EXTRA VIRGIN OLIVE OIL
to taste
SALT
to taste
PEPPER
to taste
TO ACCOMPANY
MIXED SALAD
to taste
Messina braciole are a typical Sicilian second course, ideal for a Sunday family lunch or a quick but very tasty dinner with friends. These are delicious breaded veal rolls, stuffed internally with pieces of spicy provolone and a mixture of breadcrumbs, pecorino, grated garlic and aromatic herbs that, once browned in a pan, are skewered with a wooden skewer and then served piping hot: for a result that is fragrant on the outside and stringy in the heart that is truly irresistible.

Usually for this type of preparation, lacerto is used, better known as girello or magatello, a lean and very valuable cut obtained from the hindquarter of cattle. Alternatively, rump or veal will also work well, but the important thing, for an optimal result, will be to get some veal slices cut very thinly or lightly beaten with a meat tenderizer: in this way they will cook on the stove in just a few minutes, resulting tender, melting in the mouth and not at all dry.

If you like, you can serve the chops with a mixed seasonal salad, a portion of gratinated vegetables or crispy baked potatoes, or you can offer them as a delicious finger food for a standing buffet together with a glass of red wine.

There are several variations of this recipe throughout the island, among the most famous is the “skewers of Palermo involtini”: made with a very similar procedure, in this case the rolls are stuffed internally with a crumb cunzata, or seasoned in Sicilian dialect, with wilted onion, pine nuts, raisins and grated cheese, and then interspersed, between one morsel of meat and another, with bay leaves and slices of raw onion.

Discover how to prepare the Messina braciole following the step-by-step procedure and advice. If you liked this recipe, also try the Neapolitan braciole and the carpaccio involtini, or try your hand at other typical dishes of Sicilian cuisine.

How to prepare Messina braciole
Step 1
Gather the breadcrumbs with a pinch of salt, the mix of aromatic herbs and the grated pecorino and garlic on a plate 1.

Step 2
Spice with a pinch of pepper and mix the ingredients with the prongs of a fork 2.

Step 3
Place the veal slices on a cutting board 3.

Step 4
Season each slice in the center with a generous spoonful of aromatic breading 4.

Step 5
Add a couple of pieces of provolone 5.

Step 6
Overlap the meat slightly on the filling 6.

Step 7
Roll the slices starting from the short side and form lots of rolls 7.

Step 8
Brush the braciole with a little extra virgin olive oil and let them roll in the remaining aromatic breading 8.

Step 9
As they are ready, thread 2 or 3 chops onto wooden skewers 9.

Step 10
Place the skewers in a non-stick pan where you have heated a drizzle of extra virgin olive oil and let the meat brown well for 2-3 minutes per side 10.

Step 11
When they are golden and fragrant, arrange the Messina-style chops on individual plates and serve, if desired, with a portion of mixed salad 11.