Braciole rifatte is a traditional meat dish originating from Florence. The dish is usually made with a combination of veal or beef slices, breadcrumbs, eggs, olive oil, garlic, tomatoes, beef stock, and parsley. The meat is pounded until thin, flat, and wide.

It's then dipped in beaten eggs, coated in breadcrumbs, and fried on both sides in olive oil until crisp and golden brown. The garlic is sautéed in olive oil in the same pan and mixed with the tomatoes, stock, salt, and pepper. The tomato sauce is simmered for about ten minutes, and the meat is then placed back into the pan and submerged in the sauce.

The dish is cooked until the sauce thickens, and it's then garnished with parsley and served with crusty bread on the side.