Italian Veal Braciole

Italian Veal Braciole is a classic Southern Italian dish, particularly popular in regions like Sicily and Calabria, featuring thin slices of veal rolled around a savory filling and slowly braised in a rich tomato sauce. The traditional filling typically includes ingredients like garlic, parsley, Parmigiano-Reggiano cheese, and sometimes pine nuts or raisins, all rolled up and secured with kitchen twine or toothpicks before cooking.

🍽️ Nutrition at a glance

This dish is high in protein from the veal and moderate in fat, especially if using cuts with some marbling or if olive oil is used generously in the sauce. It provides key nutrients like iron, B vitamins (especially B12), and zinc from the meat, with a rough calorie estimate of 350-450 calories per serving depending on portion size and sauce richness.

Nutrition breakdown

Calories	350 kcal
Protein	30 g
Carbs	8 g
Fat	22 g
Fiber	1 g
Sugar	3 g
Sodium	650 mg
Iron	3.5 mg
Zinc	5.0 mg
Vitamin B12	2.5 mcg
Potassium	400 mg
Phosphorus	250 mg
Selenium	20 mcg
Niacin (B3)	8.0 mg
Vitamin B6	0.5 mg

Per 1 serving (200 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Braciole represents the Italian art of 'cucina povera' (peasant cooking), transforming a simple cut of meat into an elegant, flavorful dish through slow cooking and clever use of affordable ingredients. Nutritionally, the slow-braising method helps break down the veal's connective tissue, making it more tender and potentially easier to digest while allowing the meat to absorb the aromatic flavors of the herbs and sauce.