5 from 5 votes

Bracioline al pomodoro

Course Meat, Main dish
Cuisine Tuscan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Author Giulia


  • 200 g of ‚Äč‚Äčthin slices of beef or veal, topside or silverside
  • 5 or 6 tablespoons of breadcrumbs
  • 1 egg
  • Salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • 400 ml of tomato sauce


  • Season the slices of meat with salt and pepper, pass them in the beaten egg, then in bread crumbs pressing with your hands to make it stick well, then again in the egg and finally in bread crumbs again.
  • Pour a few tablespoons of extra virgin olive oil in a nonstick skillet over medium heat. When the olive oil is hot arrange the slices of meat in the pan making sure they do not overlap and cook for 4 to 5 minutes per side, until golden.
  • Pour in the tomato sauce and a few tablespoons of water, season with salt and pepper and cook for about 8-10 minutes, turning the slices of meat to flavour each side. When the sauce is thick and tasty remove the pan from the heat and serve immediately.
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