a thin slice of meat, esp. beef, rolled around a filling as of other meat, chopped vegetables, herbs, etc. and cooked in wine
Origin of braciolaIt, cutlet, origin, originally , braised meat ; from brace, live coal ; from Germanic an unverified form brasa from source braise
A thin slice of meat, usually wrapped around a stuffing and cooked with wine.
Origin of braciolaItalian, probably from dialectal bra&slowdot;ola, from bra&slowdot;a, glowing ember, of Germanic origin; see bhreu- in Indo-European roots.