First make the filling: 1/2 cup grated Parmesan cheese, 1/4 cup seasoned bread crumbs, 4 garlic cloves minced, 1 tablespoon dried parsley flakes, 1 tablespoon dried oregano, 1 tablespoon dried basil, 1/2 teaspoon black pepper.
Next, cut 6 bottom round Swiss Steaks in half, pound them out to 1/4″ thickness and lay them out on the cutting board. Split the filling between the 12 pieces.
Roll them up tight and tie with butcher’s twine.
Now heat up some olive oil in your frying pan and brown the bracioles thoroughly.
Ladle in some simple tomato sauce, bring to a low boil, then reduce the heat, cover and simmer for three hours.
Remove the twine and they’re ready to serve.