Kotlet Panir (کتلت پنیر) — Persian-Style Cheese-Topped Beef Cutlets

• 80 gWhite toast bread (crusts removed) (about 4 slices, torn into small pieces)
• 120 mlWhole milk (to soften the bread)
• 500 gGround beef (80–85% lean) (chilled)
• 1 largeEgg (about 50 g without shell)
• 45 gBreadcrumbs (fine, plus extra if needed for shaping)
• 2 tspDried thyme powder (finely ground dried thyme)
• 1.25 tspSalt (fine salt)
• 0.5 tspBlack pepper (freshly ground)
• 150 gOnion (grated on the small holes, then squeezed very dry)
• 2 clovesGarlic (finely grated)
• 90 mlVegetable oil (for shallow-frying; add more only if the pan dries out)
• 300 gFirm tomatoes (2 medium; sliced into 6–8 mm rounds)
• 160 gPizza-style cheese (shredded; low-moisture mozzarella-style works well)
• 120 gHam (thin slices, cut into small strips; use halal-certified if needed)

Instructions

1. 1

   Make the bread soak: place the torn white toast bread in a bowl and pour over the whole milk. Press down so all pieces absorb liquid. Rest 10 minutes, then squeeze firmly in your hands to remove excess milk; you want moist crumbs, not wet paste, to prevent the cutlets from breaking.

2. 2

   Mix the kotlet base: in a large bowl combine ground beef, squeezed soaked bread, egg, breadcrumbs, grated onion (well-squeezed), garlic, dried thyme powder, salt, and black pepper. Knead vigorously by hand for 3–4 minutes until tacky and cohesive; this develops binding so the patties hold during frying.

3. 3

   Rest and portion: cover the mixture and refrigerate for 15 minutes to firm up. Divide into 8 equal portions (about 95–100 g each). With damp hands, shape each into an oval cutlet about 10 cm long and 1.5 cm thick. If the mixture feels too soft, dust lightly with extra breadcrumbs while shaping.

4. 4

   Fry the cutlets: heat 60 ml of the vegetable oil in a wide skillet over medium heat (about 175°C surface temperature; oil should shimmer). Fry in batches without crowding, 3–4 minutes per side, until deep golden brown and the center reaches 71°C. Transfer to a rack or paper towel; add remaining oil as needed between batches.

5. 5

   Add tomato, ham, and cheese: reduce heat to low. Return all cutlets to the skillet in a single layer (or use two pans). Top each cutlet with a tomato slice or two, a small nest of ham strips, and about 20 g shredded pizza-style cheese. Cover with a tight lid and steam-melt for 3–5 minutes until the cheese is fully melted.

6. 6

   Finish and serve: turn off the heat and rest covered for 2 minutes so the topping sets slightly. Serve immediately while the cheese is stretchy. If you prefer a lightly browned top, place the topped cutlets on a tray and broil 1–2 minutes, watching closely, then serve hot with fresh herbs and crisp sides.