Sautéed Spiced Beef Cutlets

Name: Sautéed Spiced Beef Cutlets
Yield: makes about a dozen rolled cutlets, serving 6
Ingredients: 2 1/2-pound slab top round or other lean boneless beef, fully trimmed, 2 to 3 inches thick; 2 teaspoons coarse sea salt or kosher salt; 7 tablespoons soft butter; 2 tablespoons chopped fresh Italian parsley; 1 cup flour, or as needed; 2 large eggs, lightly beaten; 2 plump garlic cloves, finely chopped; 1/2 teaspoon freshly ground black pepper; 1 teaspoon cinnamon; 1/2 teaspoon ground cloves; 3 tablespoons extra-virgin olive oil; A meat mallet with toothed and smooth faces; Toothpicks; A fine-mesh sieve; A wide, heavy skillet or sauté pan, preferably 14-inch diameter

December 14, 2011

Here is another delicious example of the enduring influence in Friuli of the spice trade that flourished during the Serenissima, the centuries-long epoch of the Venetian Republic. As you will find in this chapter, cinnamon dresses potato gnocchi, page 80, and lends depth to roasted lamb shoulder and its sauce, page 87. And in this recipe, ground cloves and cinnamon are the crowning seasonings for thin cutlets of beef, rolled and sautéed, so the spicy fragrance perfumes your whole kitchen. As a spring or summer dinner, I love these quick and delightful braciole with a tossed cotta e cruda salad, page 297. And they are good anytime with the Crispy Swiss Chard Cakes, page 78. On a cold day, though, serve them with a warming bowl of polenta for a delicious and typically Friulian meal.

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