By Apicius International School of Hospitality


Braciola rifatta is an absolutely perfect traditional Italian dish to prepare for the family this time of year. It is a mouthwatering Tuscan specialty, which simply means “recooked” breaded veal. This classic meal is extremely popular throughout the Tuscan culture, and also a delectable way to prepare your leftovers the next day… by adding in luscious tomato sauce!
Although the actual recipe varies within each Tuscan family, this specific preparation of the dish will more than satisfy your palate.
When choosing your beef cut, it is critical to remember that thinly cut beef is the best for Braciola rifatta. The final step in this recipe preparation is certainly the best: place the golden brown fried beef into the tomato sauce with the anchovies, allowing the veal to soak up all of the delicious combinations of flavors. This dish makes for one tasty meal that the entire family will rave over.

Cooking: 20 min

Cottura: 20 min



— 2 spoons of olive oil

— 1kg of bread crumbs

— 400g of flour

— 5 eggs

— 5 beef cutlets pounded thinly (2 cm)

— 2 garlic cloves- finely minced

— 500g canned tomatoes

— 3 anchovies

— Parsley


— Salt and pepper

— 500 ml frying oil


  1. Beef
    Beat eggs in a bowl, place flour and bread crumbs in 2 separate containers. Flour beef, pass through eggs, pass through bread crumbs, and press bread crumbs firmly into beef.
    Repass through egg and bread crumbs. Fry in frying oil until golden brown, drain.
  2. Tomato Sauce
    Place garlic in a pot with olive oil until golden. Add tomatoes. Let reduce by half. Add basil and parsley, salt and pepper to taste.
    Add anchovies.
    Place fried beef into tomato sauce and let stew for 15 minutes. Add liquid when necessary.

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