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Beef Schiacciatina

Beef Schiacciatina

A different way to use up ground beef and make a quick and delicious dinner: Italian Beef Schiacciatina!

Course Main
Cuisine Italian
Servings 4
Author Manuela Zangara


  • 500 gms – 1.1 lbs. ground beef
  • 80 gms – 2.8 oz. Parmigiano Reggiano finely grated
  • Salt & pepper to taste
  • Flour to coat and work on
  • 20 gms – 0.7 oz. butter + 2 tbsp extra virgin olive oil for cooking


  1. In a bowl, mix together the ground beef, Parmigiano Reggiano, salt and pepper. Knead well.
  2. Divide the mixture in 4 and make 4 balls. Put them on a lightly floured surface and flatten them with your hands. To make them thin, use your fist and “punch them” flat. They need to be about 2 or 3 mm thick.
  3. Coat them with a little flour on both sides and keep them aside.
  4. Put ¼ of the butter and ½ tbsp of extra virgin olive oil in a frying pan. When the butter melts, add 1 schiacciatina and cook it, on a medium-high flame, for a couple of minutes per side. Repeat for the remaining schiacciatine.
  5. Serve warm with some chips and salad!