Italian Pork Braciole Stuffed with Prosciutto & Ground Beef feels special enough for Sunday dinner but is still simple enough for a cozy weeknight at home.
This is the perfect recipe for something that looks complicated but is so easy to make and enjoy.
Pair this dish with a glass of vino and one of my side dishes like, Italian Sauteed Rapini, Italian Stove Top Peas and Mushrooms, or Sauteed Kale and Potatoes.
Jump to:
- Here's Why You'll Love this Dish
- What's the Difference between Pork Schnitzel and Pork Tenderloin Fillets?
- Pork Schnitzel vs. Pork Slices
- Ingredients Needed
- How to Make Italian Pork Braciole Stuffed with Prosciutto and Ground Beef
- Top Tips
- Substitutions and Variations
- More Main Dishes to Try
- Recipe Details
- Top Tips
- PIN it for later here
- Food Safety
- Comments
Here's Why You'll Love this Dish
Some great reasons to make Pork Braciole your next go to dinner:
- authentic Italian Flavor of pork and prosciutto
- versatile cooking methods can be used, bake or pan fry
- make ahead friendly and place in the oven before dinner
- customize the fillings to include any extras, herbs or spices
- easy to make and great tasting
Try my Italian Veal Piccata, Veal Marsal without Cream, or my Steak Pizzaiola recipes for something different and easy to make for your next dinner!
Craving that fresh, vibrant pesto flavor? You can easily make it from scratch at home! Try my classic homemade pesto sauce recipe for a bold and fragrant boost to your meals, or if you're avoiding dairy, my dairy-free vegan pesto sauce recipe is just as rich and satisfying without the cheese. Either one is perfect for pastas, pizzas, sandwiches, and more and they only take minutes to whip up.
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What's the Difference between Pork Schnitzel and Pork Tenderloin Fillets?
Pork Schnitzel is a thinly pounded pork cutlet that's often pre-tenderized and sometimes lightly seasoned or breaded.
Since it's already thin and tender it makes rolling much easier and faster and it's good for saving prep time.
However, if it's breaded it may not suit sauces like braciole recipes.
Pork fillets on the other hand are thinly slice cuts of pork coming from the tenderloin. Lean pork slices are usually thicker than pork schnitzel and may require tenderizing in order to thin them out.
Using pork fillets give you control over how thick or thin your slices of pork are when using them for pork braciole.
Pork Schnitzel vs. Pork Slices
If you're looking for ease and speed, go with unbreaded pork schnitzel.
If you want more of a traditional, flavorful result, especially for stuffing and slow cooking, pork fillets are more ideal after pounding them to the thinness you desire.
In traditional Italian cooking pork fillets are pounded and used instead of pork schnitzel.
Ingredients Needed
To make pork braciole stuffed with prosciutto and ground beef you'll need the following ingredients: ground beef, parmesan cheese, egg, parsley, breadcrumbs, pork fillets, prosciutto, olive oil, salt, pepper and pesto sauce (optional).
For exact measurement details see recipe card...
How to Make Italian Pork Braciole Stuffed with Prosciutto and Ground Beef
Dry off your pork fillets and pound them out using a mallet to the thickness you prefer.
Combine ground beef, cheese, egg, parsley and breadcrumbs in a small bowl.
Lay pork fillets on a surface and use a paper towel to remove any excess moisture. Season with salt and pepper and lay a slice of prosciutto on top.
Roll up the pork fillets keeping the ground beef mixture tucked inside. Add more to the ends if needed to fill the cavity. If you are frying, you may want to tie the bundles so they don't separate during the cooking process.
Season the outside of the pork braciole with salt and pepper and place on a the baking tray. Bake at 350℉ for 40 minutes or until done.
Remove from oven and drizzle your pesto sauce on top. (Optional)
Storage:
Italian Pork Braciole leftovers store very well covered in the refrigerator four 3 to 4 days. Warm up in the toaster over or on the stovetop.
You can also freeze leftovers in an airtight container for up to one month. Thaw out overnight in the refrigerator and warm up as usual.
Top Tips
Pound out pork fillets using a mallet covered with a resealable bag for easy cleaning.
If pan frying secure the pork braciole with twine so that it does not unravel during the cooking process.
Substitutions and Variations
Here are some ways to make this pork braciole recipe different:
- Beef - use veal or beef and make Beef involtini
- Spice - add chilli flakes in the stuffing to spice things up
- Tomato Sauce - braise them in tomato sauce and serve them with your favorite pasta dish.
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
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More Main Dishes to Try
Looking for other recipes like this? Try these:
Recipe Details
Pork Braciole with Pesto Drizzle
https://easyhomemaderecipes.caIngredients
- 1 lb ground beef or veal
- ⅓ cup parmesan cheese
- 1 medium egg
- 3 sprigs parsley chopped
- ⅓ cups breadcrumbs optional if needed
- 1⅓ lb pork fillets or pork snitzel, about 6 slices
- ¼ lb prosciutto about sices
- 2 tbsp olive oil
- ⅓ cup pesto sauce optional
- Salt and pepper to taste
Instructions
- Dry off your pork fillets and pound them out using a mallet to the thickness you prefer.1⅓ lb pork fillets
- Combine ground beef, cheese, egg, parsley and breadcrumbs in a small bowl.1 lb ground beef, ⅓ cup parmesan cheese, 1 medium egg, 3 sprigs parsley, ⅓ cups breadcrumbs
- Lay pork fillets on a surface and use a paper towel to remove any excess moisture. Season with salt and pepper and lay a slice of prosciutto on top.¼ lb prosciutto
- Roll up the pork fillets keeping the ground beef mixture tucked inside. Add more to the ends if needed to fill the cavity. If you are frying, you may want to tie the bundles so they don't separate during the cooking process.
- Line a baking sheet with foil and grease it with olive oil2 tbsp olive oil
- Season the outside of the pork braciole with salt and pepper and place on a the baking tray. Bake at 350℉ for 40 minutes or until done.Salt and pepper
- Remove from oven and drizzle your pesto sauce on top. Serve immediately with your favorite side dish.
Notes
Top Tips
Pound out pork fillets using a mallet covered with a resealable bag for easy cleaning. If pan frying secure the pork braciole with twine so that it does not unravel during the cooking process. For extra flavor, sear the braciole in a pan before baking.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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