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In most of Italy, a braciola is a slice of lean meat pan-fried or grilled, usually a pork-chop. In the United States, when people say braciole they mean what in Italy are called involtini (little bundles), thin slices of beef, or pork, or chicken rolled as a roulade with a filling of grated cheese, onions, garlic, parsley, olive oil, bread crumbs, minced prosciutto (or pancetta or Italian sausage), held together by a wooden toothpick or tied with a string. The word braciola comes from brace, hot coal. (more)

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