Five counter favourites that go from fridge to plate in under twenty minutes — without tasting rushed.
Thin-sliced veal cutlets, pork steaks, and ground beef patties all share one virtue: they cook through in minutes without drying out.
Keep the seasoning simple — sea salt, cracked pepper, a hot pan. Sear one side undisturbed for a proper crust, flip once, and rest the meat half as long as it cooked.
Ask at the counter for cuts under three-quarters of an inch when the evening is short. Weeknight cooking should be fast, not fussy.
