CookEat Recipe
Thin Minced Beef Cutlets in Tomato Sauce
Finely minced beef and Parmesan rolled thinly between breadcrumbs, cut into flat squares and browned in butter before a short tomato finish.
Method
Steps
Step 1
Gather the ingredients: 400 g lean boneless beef, trimmed of tendons and tough membranes, very finely minced; Salt and black pepper; 30 g grated Parmesan; About 50 g fine dry breadcrumbs for rolling; 30 g butter; 150 ml plain tomato purée; A little water as needed.
Step 2
Mix the very finely minced raw beef with salt, pepper and Parmesan until it holds together. Form into a ball. Do not add egg: the meat itself binds this preparation. Keep the mixture cold until ready to shape.
Step 3
Scatter breadcrumbs on a clean board and over the meat. Roll gently to a thin sheet about 4–5 mm thick, lifting and moving it frequently to prevent sticking. Cut into about 8–10 flat squares roughly the size of a small palm. The exact number depends on the dimensions.
Step 4
Heat the butter in a wide frying pan. Brown the squares in a single layer in batches, turning carefully, about 2–3 minutes per side. When coloured, add the tomato purée and a little water if necessary to keep a modest sauce. Simmer gently until the cutlets are cooked through to at least 71°C, about another 3–5 minutes.
Step 5
Serve the thin cutlets with their tomato juices. For the tomato-paste version, replace the purée with 1 tablespoon plain tomato paste diluted in about 150 ml hot stock or water. Instead of rolling and cutting squares, you may press the same mixture by hand into flat heart-shaped cutlets. A small pinch of ground mixed spice is an optional seasoning.
Step 6
For the leftover variation, replace 150 g of the raw beef with 150 g properly stored cooked braised beef, cooled promptly and refrigerated within its 2–3-day leftover window. Mince both meats finely, mix with the same Parmesan, shape cold, brown and finish in tomato sauce as above, bringing every cutlet to 74°C. This uses 250 g raw and 150 g cooked beef, not an additional quantity.
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