I have never tried Braciola with a hard boiled egg, bread and sausage coating; however, this is an old family recipe.

Lay out one slice of round steak (1/4 inch thick,and boneless). Tenderizing with a mallet is not required, but is ok. Season with salt and pepper, to taste. Each of the following are to be sprinkled over the meat in quantities that meet your tastebuds requirements.

Chopped fresh parsley.
Chopped garlic-the more the better for me..
Grated parmasian cheese---the real stuff, from an Italian Market, NOT Kraft.
Italian seasoned bread curmbs---Progesso, or Contadina.


At this point there are two ways to go.
1. Roll the meat tightly into a roll, as is;or,
2. Place shelled, hard boiled eggs, across the meat, usually 3, and then
roll the meat tightly with the eggs in the middle.

After the meat is rolled tightly, secure it with white cotton string.
White cotton string has no chemicals,and no plastics, it is safer.

You are now ready to put the Braciola in the broiler, and brown it. After browning, place it into your spagetti sauce, and let it simmer for one to two hours. This will make your sauce taste great. This is not a time for Ragu, it is a time for a real homemade sauce.

Remove from the sauce, let the extra sauce drain off, cut and remove the string.
At this time you are ready to slice it..Use your sharpest knife, as the meat will be very tender, and will break up, if you don't. When sliced it should look like you are slicing a "jelly roll", only it will have white and green spiral.

Enjoy.

P.S. Although I have never tried the breaded coating, if I did I would make is as follows: Fresh eggs, Seasoned Italian Bread curmbs, whole milk, grated cheese---parmassian, or romano---the good stuff as above.