1 pound eye of round (ask butcher to slice 1/4-inch thick)
Olive oil, extra virgin or pure
2 medium onions
1 cup Italian seasoned bread crumbs
1/2 cup Parmesan cheese
1 teaspoon garlic powder
6 to 8 metal skewers
Set oven on high broil. Gently pound out each piece of meat to 1/8 inch thick.
(If pieces are larger than 3 inches wide, cut in half to get 2 strips no smaller
than 2 inches wide.)
Peel and quarter onions. Separate onion layers.
Combine bread crumbs, Parmesan cheese and garlic powder in a shallow bowl. Pour
about 1/3 cup olive oil into another shallow bowl.
Dip each strip of meat into the olive oil, letting the excess drip off, and press
1 side into the bread crumb mixture. Lay on work surface, crumb side down, and roll
up tightly. Place 1 onion shell on a metal skewer and 1 small bay leaf next to the
onion. Skewer the roll of breaded meat and repeat the process, ending with an onion
shell to keep the meat from falling off.
Place the skewers on a foil-lined broiler pan and broil 4 inches from the heat
for 4 minutes on each side or until golden.