Chops from Beech

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 25)

Ingredients

Instructions

Cut the white bread into slices, place in a bowl and pour warm water over it. Peel the onions and dice them very finely. Heat the oil in a pan and let the onions soften until they are translucent. Peel and squeeze the garlic. Take the pan off the hob.
Preheat the oven to 200 ° C. Squeeze out the white bread very well and place in a large bowl. Add the onions, minced meat and eggs. Wash the marjoram and shake dry. Strip the leaves from the stems. Finely chop about 3 tablespoons of the leaves and add to the minced meat mixture (alternatively add 3 teaspoons of dried marjoram) and knead everything into a smooth meat dough.
Season the mixture with salt, black pepper and cayenne pepper and press it apart on a baking sheet to the edge and smooth it out. Bake the minced meat cuts in the oven (center) for about 20 minutes.
In the meantime, wash the tomatoes, dry them and cut them into thin slices, removing the stalks. Also cut the mozzarella into thin slices, cut large slices in half.
After 20 minutes, take the minced meat out of the oven. Increase the temperature to 250 ° C. Press the minced meat cake flat again with a spatula. Cover with the tomato slices so that later there is a tomato slice on each portion.
Cover each tomato slice with 2 - 3 marjoram leaves, season with a little salt and pepper and cover each with a mozzarella slice. Bake everything in the oven (center) for about 10 minutes. Take the minced meat cake out of the oven, let it cool and cut into pieces for serving.
VARIANT: Instead of minced beef, mince lamb - then use mild goat`s cream cheese instead of mozzarella

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