Chicken & Veal Bracciolini

Episode 43 - Chicken & Veal Bracciolini


  • 2 – 3 large chicken breasts, sliced thinly and beaten until thin, approx. three inches long and one and a half wide strips.
  • 600g veal or girello
  • 1 pkt tip top hot dog buns
  • 1 to 2 handfuls of mixed grated parmesan, pecorino and romano cheese
  • 250g provolone dolce diced into half an inch cubes
  • Grinded sea salt and coarse pepper.
  • 2 handfuls finely chopped Italian parsley
  • Good quantity of good extra virgin olive oil
  • Wooden skewers that have been soaked in water for at least ten minutes.
  • 1 head of crushed garlic


  1. Grate bread rolls coarsely into a large mixing bowl
  2. Add the mixed grated cheeses, parsley salt, pepper and crushed garlic.
  3. Start to pour enough olive oil to make a sticky mixture, whilst rubbing in the crushed garlic and cheeses to flavour the breadcrumbs. Mixture must be slightly moist.
  4. Get a piece of meat, top with a small layer of bread mixture, place a cube of the provolone cheese in the middle and roll up tucking the sides in to make a roll. Put onto a skewer and continue with the rest of the meats. (You can put whatever quantity on each skewer as you please)
  5. Once you have used up all the meat, place skewers in the leftover bread mixture and press to coat on the outside.
  6. Lightly spray with olive oil and place on a non stick fry pan for approx ten minutes on each side or until golden and cooked through.