Grandma Bernardini'S "Speddini" - cooking recipe

Ingredients

eye of the round roast
Italian seasoned bread crumbs
fresh grated Parmesan cheese
extra virgin olive oil
salt
pepper
garlic powder

Preparation

Thinly slice meat across grain and cut into strips approximately 1-inch wide and 3-inches long.
Mix in bowl, bread crumbs, Parmesan, salt, pepper and garlic powder.
Dredge meat slices into crumb mixture, making sure both sides are coated.
Roll strips and put on (metal) skewers.
Generously baste with olive oil.
Place under broiler until browned on each side.