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  • 1 pound eye of round (ask butcher to slice 1/4-inch thick)
  • Olive oil, extra virgin or pure
  • Bay leaves
  • 2 medium onions
  • 1 cup Italian seasoned bread crumbs
  • 1/2 cup Parmesan cheese
  • 1 teaspoon garlic powder
  • 6 to 8 metal skewers


  1. 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.)
  2. Peel and quarter onions. Separate onion layers.
  3. Combine bread crumbs, Parmesan cheese and garlic powder in a shallow bowl. Pour about 1/3 cup olive oil into another shallow bowl.
  4. 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.
  5. 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.
  6. Serve with your favorite pasta.

Serves 8.

Posted by artsycook at

Source: Recipe by Lisa Stapor


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