[brah-chee-oh-luh, brah-choh-; It. brah-chaw-lah] 
[-ley; It. -le] . Italian Cookery. | a flat piece of veal or beef rolled around a filling and baked in stock and wine. |
| bra·ci·o·la (brä'chē-ō'lə, brä-chō'-) n. A thin slice of meat, usually wrapped around a stuffing and cooked with wine. [Italian, probably from dialectal braṣola, from braṣa, glowing ember, of Germanic origin; see bhreu- in Indo-European roots.] |