4 beef cutlets, each weighing 150g to 200g
1 clove of garlic
Salt and black pepper to taste
For breading:
1 tablespoon grated Parmesan cheese
4 tablespoons water
1 pinch of salt
Wheat flour
Breadcrumbs or oat flakes
For frying:
Adequate oil
Paper towels
Sauce:
A small sprig of rosemary or 1 teaspoon dried rosemary
2 fresh sage leaves or 1 tablespoon chopped fresh sage
4 tablespoons olive oil for sautéing
1 clove of garlic, minced
4 ripe tomatoes, pureed in a blender
One 500ml can of tomato purée
1 clove of garlic, pressed
A small bunch of parsley
A sprig of thyme
A rind of celery salt
Salt to taste
For baking:
100g mozzarella cheese
Grated Parmesan cheese
4 beef cutlets, each weighing 150g to 200g
1 clove of garlic
Salt and black pepper to taste
For breading:
1 tablespoon grated Parmesan cheese
4 tablespoons water
1 pinch of salt
Wheat flour
Breadcrumbs or oat flakes
For frying:
Adequate oil
Paper towels
Sauce:
A small sprig of rosemary or 1 teaspoon dried rosemary
2 fresh sage leaves or 1 tablespoon chopped fresh sage
4 tablespoons olive oil for sautéing
1 clove of garlic, minced
4 ripe tomatoes, pureed in a blender
One 500ml can of tomato purée
1 clove of garlic, pressed
A small bunch of parsley
A sprig of thyme
A rind of celery salt
Salt to taste
For baking:
100g mozzarella cheese
Grated Parmesan cheese
Place each cutlet between two sheets of plastic wrap
Gently pound the cutlets with a meat mallet
This should be done carefully to avoid breaking the fibers of the meat
Dip the cutlets in wheat flour, beaten eggs, and breadcrumbs or oat flakes
Fry them in hot oil
Prepare the sauce:
Heat olive oil in a pan or skillet
Add chopped onion and garlic and sauté
Add the tomato puree, tomato paste, and green herbs or spices
Pour in enough water to cover the ingredients and simmer for approximately 40 minutes (add more water as needed)
The sauce should thicken
Place some of the sauce in a baking dish, arrange the fried cutlets on top, cover with the remaining sauce, sprinkle shredded mozzarella cheese, and season with salt
For freezing:
Let it cool to room temperature or use the rapid chill method to speed up the process
Divide into small portions for one or two people, place in a container, and refrigerate or freeze
Thawing:
Refrigerate or thaw at room temperature or bake in the oven for about 20 minutes.
