Tomato-Mozzarella Minute Steaks

For the tomato-mozzarella minute steaks, salt and pepper the meat on both sides. Drain the mozzarella, but save about half a coffee cup of the liquid.

Wash the cherry tomatoes and finely slice 4 to 5 of them, which will later be placed on the meat. Chop the remaining tomatoes and put them in a bowl with the mozzarella liquid, olive oil, herbs and finely chopped basil, adding salt and pepper to taste.

Cut the mozzarella into thin slices. Cook the linguine in plenty of salted water until al dente. Meanwhile, sear the minute cutlets in a pan on one side, then turn and top with tomato and mozzarella slices.

Fry for three to four minutes over medium heat with the lid closed. Then add the tomato mixture to the pan and let it sit over low heat until the pasta is ready.

Finish with a pinch of butter and garnish with fresh basil.

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