Cooking meat dishes in French. French style pork recipe

It is not always possible to cook tender, aromatic and melt-in-your-mouth meat. However, cooks who know how to cook French-style meat at home rarely encounter such a problem.

Suitable for any meat: chicken, pork, lamb or beef. The main thing is a high-quality and fresh product, which is sold in the meat pavilion.

At the beginning of the article I will talk about the rules for preparing treats. Next, I will consider four step-by-step recipes.

• Cut the meat across the grain. The thickness of the pieces does not exceed one and a half centimeters. Beat each piece, salt, add pepper and spices.
• Many novice cooks make the mistake of using poorly thawed meat or cutting into small pieces. The result is a dried dish.
• Recipes include the use of sliced ​​\u200b\u200brings and pickled onions. Put onion rings in a deep bowl, pour chilled boiled water, add a little vinegar, sugar, salt. After half an hour, put the onion without liquid on the meat.
• Arrange the ingredients correctly. Put the meat on the baking sheet first. The next layer is made from onions, and then from potato slices. Be sure to salt the potatoes and sprinkle with spices.
• The last layer is grated cheese, which is covered with mayonnaise. I recommend baking in the oven at 180 degrees.

To make the meat juicy, first lightly fry in a pan, and then put it on a baking sheet. If there is no cheese and mayonnaise, use cheese and thick sour cream.

Some cooks add tomatoes, which are laid out on top of potatoes. Potatoes do not need to be cut into slices. You can pass through a grater, which will add tenderness.

French pork meat

Previously cooked from pork tenderloin, now they use lamb, beef, pork. Contrary to the name, the dish does not belong to French cuisine. But, this is not the main thing. It is important that each person cooks pork in this way, it will not take much effort.

Classic recipe

Ingredients:

• Pork tenderloin - 1 kg.
• Bulb - 2 pcs.
• Processed cheese - 2 packs.
• Spices, mayonnaise, laurel, salt.

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Helpful information

Many recipes have long become homemade classics. These are cutlets, salads or meat okroshka. Only the names remained unchanged. A striking example is Olivier salad, from the classic recipe of which only eggs with pickled cucumbers remained. The French meat recipe has also changed.

The classic recipe called for the use of mushrooms and beef. Now, instead of beef, other types of meat will do. The changes are due to the standard of living in Soviet times. Then the most affordable product was potatoes and mayonnaise. Any hostess who managed to get some meat delighted her family with a chic delicacy.

Step-by-step recipes for cooking classic French meat and delicious improvisations

2017-10-04 Marina Vykhodtseva

Grade
prescription

5326

Time
(min)

servings
(people)

In 100 grams of the finished dish

16 gr.

24 gr.

carbohydrates

1 gr.

294 kcal.

Option 1: Meat in French Classic Recipe

Pork is used to prepare classic meat in French. It is advisable to take pieces without veins and films, for example, necks.

Ingredients

• 300 grams of pork;
• 40 grams of onion;
• 150 grams of cheese;
• 30 grams of mayonnaise;
• salt pepper.

Cut the pork into two plates, no more than two centimeters thick. Tap the meat with a mallet to soften the fibers a little. Immediately sprinkle with salt and pepper, rub the spices over the surface.

Put the meat in a mold or on a small baking sheet, grease with mayonnaise.

Cut the onion into thin half rings, divide in half, spread on the meat.

Coarsely grate the cheese, put a thick layer on top of the onion. Press the shavings with your hand so that it sticks together.

Put the meat in French bake. Cook pork at 180°C for approximately 45 minutes. The onion inside should be baked.
When beaten, the meat loses its juices, and the splashes fly in different directions. To prevent this from happening, cut pieces should be covered with cling film, knocked with a hammer through it. The same technique will prevent accidental damage to the chop, the formation of holes.

Option 2: Quick Microwave French Meat Recipe

A quick French style meat recipe uses a microwave oven. The dish will be ready in 30 minutes. Additionally, you will need special dishes or a silicone mold.

Ingredients

• 400 grams of meat;
• 1 onion;
• 40 grams of mayonnaise;
• 100 grams of cheese;
• 1 tomato;
• 1 tsp oils;
• 1 tsp soy sauce;
• salt pepper.

How to cook - step by step recipe:

Cut the pork into strips, pour over soy sauce, pepper, add a pinch of salt, stir and immediately put in a microwave-safe dish.

Chop the onion into thin strips, sprinkle the meat on top.

Slice the tomato with a sharp knife. You can remove the skin if you wish. To do this, the tomato is dipped in boiling water for half a minute, then cooled sharply. Arrange the pieces on top of the meat.

Lubricate the tomatoes with mayonnaise until you need nothing to sprinkle with cheese.

We put the form with meat in the microwave. Cook for 14 minutes at maximum power.

We rub cheese. We take out the meat, fall asleep, put it again in the microwave. Cooking for another 10 minutes.

French dishes are distinguished by an abundance of mayonnaise. The sauce is added to all salads, as well as to meat. If you do not like the high fat content in the dish, you can mix mayonnaise with low-fat sour cream.

Option 3: French Meat with Tomatoes and Mustard

A French style meat recipe with a very juicy filling and a tender cheese crust. It does not dry out, does not burn, remains tasty, looks beautiful. This marinating recipe uses mustard, which perfectly softens the fibers, so you can even take beef.

Ingredients

• 500 grams of meat;
• 3 tomatoes;
• 4 tbsp. l. mayonnaise;
• 3 tsp mustard;
• 180 grams of cheese;
• 0.5 bulbs;
• salt and pepper.

How to cook - step by step recipe:

Cut the meat into slices of half a centimeter. Arrange on a cutting board in a single layer, knock with a hammer.

Mix mustard with one tablespoon of mayonnaise, add salt here, pour a little black pepper.

Lubricate the meat with mustard sauce, leave the pieces to marinate for fifteen minutes. During this time, you can prepare the rest of the ingredients, as well as preheat the oven, turn it on to 200 ° C.

Cut the tomatoes into thin circles. Chop the onion into strips. Cheese is easy to grate, but large.

Spread the meat on a baking sheet, sprinkle with onions, cover with slices of tomatoes. It is advisable to cover the entire piece, if necessary, you can cut the slices into several parts.

Put the grated cheese on the tomatoes, smooth the layers. Distribute the product evenly over all pieces of meat.

If mayonnaise is in a pack, then we make a puncture. If the sauce is from a jar, then we transfer it to a bag, we also make a puncture. We draw a thin mesh on the cheese. Thanks to the sauce, the crust will not burn, it will turn out beautiful, juicy.

Put a baking sheet with meat in French in the oven, cook for 40 minutes. Serve immediately.

If the beef is not very young, then the pieces of meat can be beaten off, grated, put in a bag and put in the refrigerator all night. Next, prepare the dish according to the recipe. The result is very tender and soft meat.

Option 4: French Meat with Mushrooms and Cheese

Another very popular recipe for a dish that is best cooked with greenhouse champignons. These mushrooms are safe and clean, do not require soaking, and are quick and easy to prepare.

Ingredients

• 400 grams of pork tenderloin;
• 140 grams of hard cheese;
• 300 grams of greenhouse champignons;
• 1 head of onion;
• 30 ml of oil;
• salt pepper;
• 2 tbsp. l. mayonnaise.

How to cook - step by step recipe:

Pour one tablespoon of oil onto a baking sheet, the rest into a frying pan. Immediately put on the stove, heat up.

Cut the washed champignons into small pieces, you can slice them. Put in oil, fry over high heat for 4-5 minutes. You need to boil off all the water. As soon as the mushrooms begin to brown, you can turn off the stove.

Cut the onion into thin half rings.

Rinse the pork tenderloin, cut into slices, beat with a hammer, transfer to a greased baking sheet. Sprinkle meat with salt and pepper. You can use any other seasonings you like.

Sprinkle meat with onions. Put the mushrooms on top, also lightly salt them. You need to try to evenly divide the filling between all servings.

Grate the cheese, sprinkle the mushroom layer on top. Make the chips large so that they do not burn. Press the cheese onto the mushrooms with a spoon.

Lubricate the cheese layer with mayonnaise, just a little, you can also use sour cream. Salt is not needed.

Bake meat with mushrooms for 35-40 minutes.

The meat must always be cut across the fibers and also beaten. Only in this case it will quickly absorb spices and flowing juices, it will turn out tender, it will delight you with taste.

Option 5: French Meat with Potatoes

This recipe allows you to get not only excellent meat, but also a wonderful side dish. Potatoes with it turn out to be very appetizing and fragrant, it is not a shame to put it on the festive table.

Ingredients

• 700 grams of potatoes;
• 190 grams of cheese;
• 700 grams of pork;
• 150 grams of mayonnaise;
• 2 tsp mustard;
• 100 grams of onion;
• spices.

How to cook - step by step recipe:

Cut the meat into slices of half a centimeter. Hit with a mallet using the spiked side. No need to flatten the pieces.

Season the meat with salt, you can sprinkle with pepper, grind. Leave for a few minutes while the vegetables are prepared.

Peel the potatoes, cut into slices, about three millimeters thick. Put on the bottom of the form. Sprinkle with salt.

Spread the prepared pieces of meat on top of the potatoes. They should completely cover the potatoes.

Cut the onion into half rings, sprinkle with pork. On this layer you need to apply the sauce. You can simply grease or pierce the bag and draw a thick mesh.

Grate the cheese, pour the whole dish on top. To prevent the crust from burning ahead of time, pull a piece of food foil over the form.

Bake meat with potatoes in French for half an hour at 200 degrees. Then, without removing the form from the oven, carefully pull off the foil. Bake for another 15-20 minutes.

Washing a baking sheet or mold from burnt juices and cheese chips is not the most attractive activity. To protect yourself from it, you just need to get into the habit of covering the sheet with foil. From it you can also make molds of the desired size with sides.

Option 6: French Meat with Mushrooms and Potatoes

The recipe for a full-fledged second course under a delicious cheese crust. For cooking meat in French, you can take champignons or other fresh mushrooms. If necessary, boil in a saucepan with salted water, only then cook according to the recipe.

Ingredients

• 400 grams of mushrooms;
• 400 grams of meat;
• 15 ml of oil;
• 500 grams of potatoes;
• 150 grams of onion;
• 170 grams of cheese;
• 5 st. l. mayonnaise;
• 2 cloves of garlic;
• spices.

How to cook - step by step recipe:

Mushrooms cut into small pieces. Pour oil into a frying pan, put the product in it, fry until golden brown. If the mushrooms are collected in the forest, then before cooking they must be boiled for at least 15 minutes, drained into a colander and only then lightly fried.

Rinse the meat, you can take pork or veal. Cut into small cubes or sticks, season with salt, pepper. Stir the pieces, put on the bottom of a refractory greased form.

Peel the onion, cut it into strips, add salt, mash well. Pour the meat on top.

Season the fried mushrooms with spices, cover them with a layer of onions. You can add a little sour cream to them if you want to get a more juicy dish. Finely chop two cloves of garlic, sprinkle the mushroom layer.

Peel potatoes. Cut the tubers into thin slices, pour into a bowl. Add salt to the potatoes, season with half of the mayonnaise, stir. Lay out the top layer of the slices. If the pieces do not fit, then overlap.

Grate the cheese, cover it with potatoes and immediately pour over the rest of the mayonnaise. You can apply a mesh or just gently grease with the back of a spoon.

Put the meat in French bake. At 180 degrees, the process will take 50-55 minutes.
If desired, you can assemble this dish in the reverse order: put the potatoes, then the meat, mushrooms, onions, cheese. In this case, the vegetable will be saturated with meat juices.

Option 7: Meat in French (recipe with minced meat)

If you don’t have a whole piece of meat on hand, then a French dish can be prepared from minced meat. The only condition is that it should not be too fat. It is best to use a mixture of beef and pork. Also a feature of this dish is the absence of mayonnaise and the use of sour cream sauce.

Ingredients

• 600 grams of potatoes;
• 600 grams of minced meat;
• 2 onion heads;
• 1 egg;
• 2 tomatoes;
• 200 grams of sour cream;
• 120 grams of cheese;
• spices.

How to cook - step by step recipe:

Combine sour cream with egg, salt, beat. You can not use a whisk, just thoroughly shake the mixture with a fork.

Peel potatoes. Cut the vegetable into thin slices about two millimeters, divide in half. Put one part immediately on the bottom of a greased form, lightly pour over sour cream sauce.

Chop the onion, add it to the minced meat, salt, pepper, stir. Spread in an even layer over the potatoes.

Spread out the rest of the potatoes. Sprinkle lightly with spices.

Cut the tomatoes into thin circles, cover the potatoes, pour the remaining sour cream sauce.

Bake for half an hour at 200 degrees. Then remove the dish from the oven, sprinkle with cheese, cook for another quarter of an hour.

From dry minced meat without adding fat, the dish is also not very tasty. In this case, it is recommended to add a piece of fresh or smoked lard, bacon to it. If there is nothing like this at home, then you can chop a little butter.

Option 8: Meat in French with prunes and cheese

For such a French dish, it is desirable to use pork. This type of meat goes well with prunes and other dried fruits. It is best to take a piece of tenderloin that can be carefully cut into pieces of the same size.

Ingredients

• 500 grams of pork;
• 120 grams of cheese;
• 3 art. l. mayonnaise;
• 100 grams of prunes;
• 15 grams of garlic;
• seasonings for meat, pepper.

How to cook - step by step recipe:

Rinse prunes, pour warm water, leave for 15 minutes. Then squeeze with your hands, cut into strips.

Peel and chop the garlic, mix with mayonnaise, add pepper, seasonings for meat.

Cut the meat into neat pieces of half a centimeter. Lightly, just a little beat off, grease with mayonnaise with spices and immediately shift into a mold or onto a small baking sheet.

Spread the prunes evenly over the pieces of meat.

Grate the cheese, pour the filling on top. You can simply cut a piece into slices and lay it on top, it will be even better, the crust will not burn.

Put pork in French with prunes in the oven, bake for 35-40 minutes. To prevent the cheese from burning, set the temperature to no more than 180.
In a similar way, you can cook a dish with the addition of dried apricots. Another favorite combination of the French is pork with pineapple. Usually canned rings are used, basically the technology does not change.

Surprisingly, meat in French has nothing to do with France. The dish was invented in Russia, and all over the world it is called "Orlovsky Veal". The recipe is named after Count Orlov, who once tried potatoes, veal, mushrooms and onions baked in bechamel sauce with cheese in Paris.

Upon arrival at home, he asked the cooks to repeat this delicious dish. We can observe various variations of this particular repetition on our tables on holidays. Regardless of the recipe chosen, we get an aroma that knocks us down with our appetizing taste, as well as a great taste.

Pork meat in French in the oven - step by step photo recipe

Pork and potatoes are a win-win option for both a weekday dinner and a festive feast. And meat in French is one of the simple and delicious dishes that is quickly prepared and just as quickly eaten by satisfied households and guests.

There are many options for preparing this dish. This recipe is affordable, does not require special culinary skills, and the result is lick your fingers!

Cooking time: 1 hour 20 minutes

Quantity: 4 servings

Ingredients

• Pork: 500 g
• Large potatoes: 5 pieces.
• Bow: 3 pcs.
• Tomatoes: 3 pcs.
• Sour cream: 200 ml
• Hard cheese: 200 g
• Salt, pepper: to taste

Cooking instructions

Meat in French with tomatoes - a juicy and tasty dish

Before you is a wonderful meat appetizer, a real decoration of a festive feast and any family dinner. The recipe calls for pork, but in fact you are free to use any other type of meat.

Do not forget to beat it well and flavor it with your favorite spices. Naturally, chicken or turkey will cook faster than other types of meat, so control this process and adjust the time spent in the oven.

An excellent side dish for juicy French-style meat chops is rice and vegetable salad in olive oil.

Required Ingredients:

• 6 slices of pork;
• 1 sweet onion;
• 3 tomatoes;
• 0.15 kg of hard cheese;
• salt, spices, mayonnaise.

Cooking steps:

1. Washed and dried with a paper towel, cut a piece of pork, like chops, into thin layers of 1 cm in thickness.
2. We cover each of the pieces with cling film and most carefully knock them out with a hammer on both sides.
3. Season with salt and spices.
4. Grease a baking sheet with oil
5. We spread our chops on it, each of which we coat with mayonnaise.
6. We clean the onion and chop it into thin rings.
7. Washed tomatoes cut into circles. Try to select the most meaty vegetables.
8. We rub the cheese on the middle edge of the grater.
9. Put onion rings, tomato circles on the meat, grease with sauce again, sprinkle with cheese, bake in a preheated oven.

How to cook French meat with potatoes

We recommend using new potatoes for this recipe. With the onset of the harvest season, this only ripened root crop is a frequent guest on our tables, so we suggest baking it by analogy with the famous and beloved French meat.

Required Ingredients:

• 5 potatoes;
• 1 piece of chicken fillet;
• 1 onion;
• 3 garlic cloves;
• 0.1 kg of cheese;
• salt, spices, mayonnaise.

Cooking order French meat with new potatoes:

1. Thoroughly washed and dried meat is separated from the bones, skins. Cut into small pieces and beat with a hammer.
2. Add the garlic passed through the press to the fillet, add and season with spices. Set aside for about 20 minutes, during which time the meat should marinate a little.
3. Turn on the oven to heat up.
4. Cut the peeled onion into half rings.
5. Three washed and peeled potatoes on a grater for shredding cabbage or thinly cut into rings.
6. Three cheese on the verge of a grater with small cells.
7. Lubricate the baking dish with oil, put meat, onion half rings, salted potatoes, mayonnaise on its bottom, evenly sprinkle with cheese and send to bake in the oven for about an hour.

French meat recipe with mushrooms

The originality of this recipe is that each piece of pork will be baked separately, wrapped in foil along with a delicious hollandaise sauce, and not the traditional mayonnaise, potatoes and mushrooms.

Required Ingredients:

• 0.4 kg of pork;
• 0.3 l of hollandaise sauce (beat 3 yolks on a steam bath, add 50 ml of dry wine, a little lemon juice and 200 g of melted butter, add);
• 3 potato tubers;
• 0.15 kg of mushrooms;
• 30 ml of olive oil;
• salt, pepper, fresh herbs.

Cooking steps meat in French with the addition of mushrooms:

1. For this recipe, it is better to take a tenderloin, so the end result will be soft and juicy. Wash the meat and wipe it dry with a paper towel, cut into several not very thin layers (about 3 cm). Beating with a hammer with sharp teeth will help soften the pork, which will break the fibers.
2. Lubricate the meat with olive oil, add salt and pepper, wrapping in a film, leave for half an hour.
3. Fry the pieces of meat in a pan for a few minutes on both sides.
4. Cut the peeled potatoes into thin circles, put them in a separate container, mix with salt, herbs and oil.
5. Saute finely chopped onions in hot oil.
6. Thinly slice the mushrooms.
7. We make a mold with high sides from foil, put a piece of meat inside, grease with hollandaise sauce, and then lay out onions, potatoes, sauce and mushrooms again.
8. We put in a hot oven, after half an hour sprinkle with cheese and wait for about a quarter of an hour, after which you can get it.

Let's experiment with the usual dish of the festive table and replace its classic ingredient - hard cheese with cheese. The result will surely please you.

Required Ingredients:

• 0.75 kg of pork;
• 1 onion;
• 0.2 kg of cheese;
• 0.5 kg of potatoes;
• salt, pepper, mayonnaise / sour cream.

Cooking steps:

1. Cut the pork into portions, like chops. We beat each, season with spices.
2. Lubricate the heat-resistant form with oil, put the meat on it.
3. We chop the peeled onions into rings, distribute them among pieces of meat.
4. We cut the potatoes into small sticks, put them on the onion. If desired, you can supplement the recipe with mushrooms and tomatoes.
5. Knead the cheese with your hands, add a little mayonnaise / sour cream to it, mix thoroughly.
6. We spread a homogeneous cheese mass on the potatoes, level them.
7. Bake in preheated oven for a little over an hour.

The most delicate meat recipe in French with minced meat

The recipe below will help you cook delicious meat in French with a minimum investment of time and effort.

Required Ingredients:

• 0.4 kg of mixed minced meat;
• 0.5 kg of potatoes;
• 2 garlic cloves;
• 2 tomatoes;
• 2 onions;
• 0.15 kg of cheese;
• Salt, spices, mayonnaise.

Cooking steps lazy meat in french:

1. Cut the peeled potatoes into slices.
2. Grease a heat-resistant form. We crush the potatoes with spices, salt and add a little oil, mix well and distribute evenly over the bottom.
3. We spread the onion cut into half rings on the potatoes, if desired, it can be pre-fried until golden brown.
4. Salt the minced meat, squeeze the garlic into it through a press, add a little (half a glass) of water to give a tender texture.
5. We spread it on a layer of onions, and then we put tomato rings and cheese mixed with mayonnaise.
6. Baking time in a preheated oven is approximately 1.5 hours.

Classic veal or pork in a French meat recipe can be easily replaced with less fatty chicken. It is prepared both in a general heat-resistant form and in small portion molds.

Required Ingredients:

• chicken breast;
• 0.15 kg of cheese;
• 4 potato tubers;
• 2 tomatoes;
• a glass of sour cream;
• spices, salt.

Cooking steps meat in French from chicken:

1. We wash the breast, separate the meat from the bones and skin, cut it into small plates, cover each of which with a film and beat it with a hammer on both sides.
2. We cover a small baking sheet with foil, put the meat on it, season and salt it.
3. We grease the meat with sour cream, put the peeled potatoes cut into cubes on top, and tomato circles on it.
4. Bake for about 40 minutes, then sprinkle with cheese and bake for another quarter of an hour.

How to cook delicious french beef meat

Required Ingredients:

• 0.8 kg of potato tubers;
• 6 onions;
• 0.75 kg of beef;
• 10 medium champignons;
• 0.5 kg of cheese;
• Salt, pepper mayonnaise.

Cooking order reference version of meat in French:

1. We wash and dry the meat, remove excess fat, hymen and veins. Cut the meat into layers about 1 cm thick.
2. We wrap the pieces of beef in a film, carefully beat off with a hammer or the back of a knife.
3. We shift the beaten beef into a separate container, add and pepper.
4. Wash and peel potatoes, cut into thin slices.
5. We chop the peeled onion.
6. Washed mushrooms cut into 4 parts.
7. We rub the cheese on the verge of a grater with medium cells.
8. We dilute mayonnaise with warm water to give it a more liquid consistency and reduce fat content.
9. Lubricate the bottom of a heat-resistant form, baking sheet or cast-iron pan with high sides with oil. It is convenient to use a pastry brush for these purposes.
10. We spread potato plates in layers, then meat, and onion and mushrooms on it. For uniform baking, carefully distribute the products in the form.
11. Spread the mayonnaise mass over the top layer with a tablespoon and sprinkle with grated cheese.
12. Bake in a preheated oven for about 40 minutes. Before getting it, we check the readiness of the dish, it may need additional time.
13. Turning off the oven, let our meat “calm down” in French and cool a little for about a quarter of an hour.
14. We cut the slightly cooled dish with a kitchen knife into portioned pieces, put it on plates with a spatula, which allows us to preserve the appetizing appearance of each serving as much as possible. Pieces of olives, chopped greens or lettuce leaves will serve as an excellent decoration.

How to cook meat in French in a slow cooker

Having tried many options for meat in French, you will definitely stop at this option. It does not use traditional "coarse" meat options, but tender turkey meat. And this delicacy is being prepared in a multicooker kitchen assistant. Thanks to this, the end result will surprise you with its delicate and unique taste, juiciness and aroma, which cannot be achieved in the oven.

Required Ingredients:

• 0.5 kg of turkey fillet;
• 2 large onions;
• 0.25 kg of cheese (Gouda);
• salt, spices, mayonnaise.

Cooking steps french turkey in multicooker bowl:

1. We clean and finely chop the onions, put part of the chopped onion on the bottom of the bowl.
2. We proceed to the preparation of the central ingredient - turkey fillet. We wash it under running water, dry it with napkins and cut it into small pieces several centimeters long.
3. We shift the pieces of meat into a bag, beat them off on both sides with a kitchen hammer with sharp teeth or the back of a kitchen knife. True, the latter will take a little longer. This manipulation will preserve the integrity of the meat pieces, provide them with softness, and cleanliness of kitchen utensils. Just don't overdo it, don't hit too hard.
4. Put the prepared meat pieces on top of the onion, season with a set of your favorite spices and salt.
5. Lay the remaining onion on top of the meat.
6. Lubricate with mayonnaise. Here, too, one should not overdo it. Mayonnaise is applied pointwise.
7. If the window is midsummer or autumn, then the next layer can be tomato rings.
8. The final layer is cheese. Any solid product can be taken, but the slightly salty and spicy Gouda is most harmoniously combined with turkey.
9. We cook on "Baking" with the lid closed for 40 minutes, preferably about an hour.
10. When the beep sounds, your French turkey is ready.

French meat recipe in a pan

Potatoes with meat - a tasty, satisfying and everyone's favorite combination. There are a great many options for preparing these two ingredients, and in the piggy bank of every housewife, for sure, there is at least a couple. We suggest adding another win-win option to it, ideal for a hearty family or holiday dinner. Hard cheese is a great addition to it. You can add tomatoes if you want, but it depends on the season and the availability of this product.

Required Ingredients:

• 0.3 kg of pork, as for chops;
• a small pack of mayonnaise;
• 50 g butter;
• 0.15 g of cheese;
• 2 onions;
• 1 kg of potato tubers;
• salt, pepper, spices.

Cooking steps meat in French in a pan:

1. Thoroughly wash and dry the pork. After removing all the veins and excess fat, cut it into thin layers no more than 1 cm in thickness.
2. Each of the pieces, wrapped in polyethylene, is beaten off with a kitchen metal or wooden hammer. Then we free from the protective layer of polyethylene and transfer to a separate container, adding a little salt and seasoning with spices.
3. Wash and clean potatoes. If young potatoes are used, then wash them thoroughly enough. Cut the roots into thin slices.
4. We chop the peeled onion into thin half rings.
5. As a container for cooking, we use a thick-walled cast-iron pan without handles. We grease it with oil, and put half of the salted potato slices on the bottom with the bottom layer.
6. Put the beaten meat on top of the potato layer, and onion half rings and the remaining potatoes on it.
7. Lubricate the top layer of potatoes with mayonnaise or sour cream.
8. We bake the meat in French in a frying pan in a hot oven.
9. After about 40 minutes, the dish should be taken out and rubbed with cheese grated on small cells of the grater, after which we continue baking for about a quarter of an hour.

1. The best option for the meat component of the dish would be lean pork or young veal pulp. With beef, it is easy not to guess and choose a piece of not very high quality, and lamb can “hammer” the rest of the ingredients with its taste, depriving the delicacy of its main charm.
2. If pork is present in your chosen recipe, then it is better to give preference to the neck, loin or juicy part of the ham. The specified meat is a perfectly balanced option - not too fatty, but not lean. After all, fatty pork combined with mayonnaise is the death of people with a weak stomach, and its lean counterpart will be excessively dry.
3. When choosing meat, it is important to pay attention to its color. The color of the pork should be uniform. Take a look at the layers - put the pieces with a noticeable yellowishness to the side.
4. Fresh beef should have a uniform, not too dark color. The opposite indicates that the meat belongs to an old animal. It is not suitable for our purposes.
5. When buying, check the elasticity of the chosen meat piece. The surface should be springy. Sluggish and flabby pieces should not be taken.
6. Before cooking, be sure to rinse the meat and dry it with a towel or paper towel. Remove bones, excess fat and spit. Cut across the fibers, then beat off, after wrapping in cling film. This will keep your kitchen safe from meat splashes.
7. You can add juiciness and tenderness to meat by pre-marinating it. A mixture of mustard and other spices will serve as an excellent marinade. The optimal marinating time is a couple of hours in the refrigerator.
8. Onions use sweet, salad varieties. If there are no such onions at hand, you can remove excess bitterness by dousing the chopped vegetable with boiling water.
9. Meat in French can be cooked with or without potatoes. The main thing is that meat, onions, sauce and cheese are directly present, everything else is added at the discretion.
10. Choose dishes for cooking, taking into account the number of products. If the volume is small, then it is not necessary to take a large baking sheet; a heat-resistant glass form is suitable, as well as a cast-iron thick-walled pan without a handle. Before laying out the products, the form must be greased with oil or covered with foil.
11. If potatoes are present in the recipe, they can serve as a pillow for other products or lay out on meat. True, in this case, the pieces should not be too thin.
12. Mayonnaise can and should even be replaced with more healthy sour cream.
13. Mushrooms will not spoil meat in French, you can take any at your discretion.
14. The dish collected on a baking sheet is placed in an already hot oven, then the baking process will take no more than an hour.

The method of preparing this dish has been known for a long time, but over all this time it has changed a lot. The recipe turned out to be so popular that every chef wanted to bring some zest to it. Now there is a wide choice of options for preparing this delicious meat dish from beef, pork or chicken.

How to cook

To make the result beautiful and tasty, you must follow some rules. Cooking meat in French is not a difficult process, but it is important to take the right dishes, choose the right tenderloin and follow all the recommendations in the recipe. For example, a baking sheet is well suited for baking in the oven. If the volume of food is small, then you can cook in a pan without a handle with thick walls. In this case, the dish will bake well on each side.

What meat to choose

To make a delicious French-style dish in the oven, it is important to take fresh, not frozen fillets. If you opted for pork, then a loin, neck or a piece of pork ham is well suited. These parts are not too lean, but not greasy either. When mixed with mayonnaise, due to excess fat, the dish may simply become inedible. Choose a piece with a uniform color, but avoid those with yellow fat.

When using beef or veal, you should not take fillets that are too dark in color, and yellow fat clearly indicates that this is part of the carcass of an old animal. You can check the elasticity of the fillet: if it is springy, then the piece is good, but if it is flabby, then you should not take it. At home, the tenderloin should be washed well, dried with napkins, and all bones removed. It should be cut across the fibers, and beat off with a special hammer. For the same purpose, you can use the back of the knife. In order not to stain the kitchen with splashes, you can wrap the pieces in cling film.

Recipes

The popularity of the dish has led to a large selection of ways to cook French variations in the oven. There are examples of cooking with chicken, turkey, pork or beef. Everyone can bake the variety that he likes best. In some recipes, a side dish is immediately present - potatoes. Below are step-by-step cooking instructions with photos.

Pork oven

This option can be called a classic, it is allowed to use any product, but pork would be an ideal choice. You need to cut it into pieces with a thickness of not more than 2 centimeters, then they must be carefully beaten off. A step-by-step recipe with a photo on how to cook French pork meat is described below. You will need a simple set of products and a minimum of time to cook 5 servings.

Ingredients:

• hard cheese - 200 g;
• onions - 3 pcs.;
• seasonings, salt - to taste;
• pork - 500 g;
• mayonnaise - 100 g.

Cooking method:

1. After you cut, beat off the meat, you need to season it, salt it.
2. Grease a baking sheet with oil, spread the pieces, there should be a distance of no more than 1 cm between the chops.
3. Onions should be cut into rings, smeared with mayonnaise.
4. The last layer is cheese. Lay out and poison everything for half an hour in a preheated oven.
5. Pork that is too thin will cook faster, so keep an eye on your cooking.
6. Serve on a lettuce leaf, you can decorate with herbs.

In a slow cooker

Sometimes the hostess has neither the desire nor the time to fiddle with the oven, to monitor it. A wonderful modern device - a multicooker - can come to the rescue. You do not need to monitor the temperature, just set the desired mode and wait. This French-style meat recipe in a slow cooker immediately includes a side dish - potatoes. You will get 4-5 servings of a wonderful dinner for your family.

Ingredients:

• mayonnaise - 450 g;
• onions - 2 pcs.;
• pork - 300 g;
• salt, pepper - to taste;
• potatoes - 500 g;
• melted cheese - to taste.

Cooking method:

1. Cut the washed, dried meat into thin slices (large ones will bake longer).
2. Cut the onion into rings.
3. Cut peeled potatoes into thin slices.
4. Put the meat in the bowl of the appliance first, then pepper, salt it. Next, you need to add the onion, grease everything with mayonnaise.
5. The next layer is potatoes. Pepper again, salt, grease with mayonnaise.
6. Sprinkle with grated melted cheese.
7. Turn on the “Baking” mode for 60 minutes.

With potato

There are many cooking methods for this dish, for example, they do not take pork, but chicken, turkey or beef. Some cooks start laying out the potatoes first, and then the chops. Below is a classic way to cook meat French in the oven, but feel free to make your own changes. Do not be afraid to experiment, because the dish will still turn out delicious. Below is a step-by-step instruction on how to make a recipe with potatoes.

Ingredients:

• mayonnaise - 200 ml;
• spices;
• potatoes - 1 kg;
• hard cheese - 150 g;
• pork - 800 g;
• onions - 3 pcs.

Cooking method:

1. The best option for tenderloin would be the neck of the pork. Cut it into cubes, spread evenly on a baking sheet, salt.
2. On top, a layer of mayonnaise (about 100 g) is evenly applied. If the mayonnaise is thick, then you can not smear it, but make a grid.
3. Put the chopped onion on top. If you do not want rings, then cutting into strips is allowed.
4. Cut the potatoes, pepper, salt it, mix with the rest of the mayonnaise. Lay on top of the onion layer.
5. Preheat the oven to 220 degrees, place a baking sheet there.
6. 7 minutes before the dish is fully cooked, pour the grated cheese on top and return to the oven until it is completely melted. If poured immediately, the crust will be dry, overdried.

From chicken

You can not call pork cheap ingredients. To save on ingredients, you can cook meat in French with chicken. Give preference to chicken fillet that does not have skin, fat or veins. It is much easier to beat off such pieces, which saves time and effort. The step-by-step recipe with photos below makes 10 servings. Buckwheat porridge, potatoes or pasta are prepared as a side dish.

Ingredients:

• vinegar - 2 tbsp. l.;
• tomatoes - 2 pcs.;
• chicken - 1 kg;
• onions - 1 pc.;
• spices - to taste;
• sour cream - 200 g;
• sugar - 1 tbsp. l.;
• hard cheese - 200 g.

Cooking method:

1. The fillet needs to be cut into plates, beat them off with a hammer carefully so as not to tear. Pepper and salt.
2. Line a baking sheet with foil, brush with oil, lay out the chicken.
3. Cut the onion into half rings, marinate in 2 tbsp. l. vinegar, 1 teaspoon sugar. Keep at least 20 minutes. Rinse then the onion under water, spread on the chicken.
4. Cut the tomatoes, lay out the next layer.
5. Lubricate with sour cream on top, sprinkle with grated cheese evenly over the entire surface.
6. Bake at 200 degrees so that everything is covered with a golden crust. This will take up to 45 minutes.

With mushrooms

The beauty of this dish is that it can be cooked without a side dish at all. All components are very satisfying, tasty and sometimes 1 serving is enough not to feel hungry. The mushroom option is the most popular and popular way to cook this dish. As a rule, champignons are used during cooking. Below are the necessary components and a photo with step-by-step instructions for this recipe.

Ingredients:

• tenderloin, pork loin - 500 g;
• onions - 1 pc.;
• garlic - 2 cloves;
• mushrooms - 300 g;
• sour cream - 2 tbsp. l.;
• hard cheese - 150 g;
• spices;
• oils - 3 tbsp. l.;
• dill / parsley - 10 g;
• processed cheese - 2 pcs.

Cooking method:

1. Cut the pieces of pork across, the thickness should be approximately 1.5 cm. Beat with a hammer without sharp cloves.
2. Season with spices, add a little olive / sunflower oil, mix. To get more juice during cooking, you need to use mayonnaise instead of butter.
3. Peel the garlic, remove the core, chop (can be passed through a press). Finely chop the greens, cut the onion into half rings.
4. Grate cheese on a coarse grater.
5. Cut the second onion into medium cubes.
6. Heat a little vegetable oil in a frying pan, fry the onion in it so that it becomes slightly transparent. Add mushrooms to this.
7. Pepper, salt to taste. Keep the mushrooms in the pan until golden brown. If you want to fry them stronger, then first put the mushrooms in the pan, and then only the onions.
8. Mix cream cheese, garlic, herbs, a little hard cheese, ground pepper with sour cream.
9. Pounded processed cheese mix with fried mushrooms. Taste and add spices if necessary.
10. Oil the bottom of the mold, put the onion first, then the pork on top. Lay with an overlap, you can make 2 layers. If you are preparing a portion for 2-3 people, then the shape is better. For cooking for a large number of people, use a baking sheet.
11. Sprinkle the pork with herbs.
12. Next spread the mushroom filling evenly.
13. Sprinkle with grated hard cheese.
14. Heat the oven to 220 degrees. Bake for 35 minutes.

in a frying pan

As a rule, this dish is baked in the oven, but there is an option how to cook meat in French in a pan. You will be roasting, so it is better to choose pork. The neck part or loin is well suited. According to the preparation instructions below, you will get 3-4 medium servings. You can use chicken or beef in the recipe if you wish, but the result will taste slightly different.

Ingredients:

• cheese - 250 g;
• spices;
• champignons - 250 g;
• tomatoes - 2 pcs.;
• mayonnaise - 150 g;
• pork - 750 g.

Cooking method:

1. With the blunt side of the hammer (without sharp teeth), beat off the pork on both sides. Add spices.
2. Over high heat, fry the broken pieces on both sides until a golden crust appears. Be careful not to burn the pork.
3. If you can't use the oven, put the chops in the microwave for a delicious cheese crust. Baking time will depend on the thickness of the chop.
4. Cut the mushrooms, arrange on top.
5. Cut the tomatoes into slices, add on top of the mushrooms.
6. Grate the cheese on a large grain, mix with mayonnaise, if necessary, you can add spices.
7. Spread the cheese-mayonnaise mass on the chops.
8. Place in the oven at 180 degrees for 25 minutes.

with minced meat

Not every person has a piece of pork or chicken at home that could be cooked in French, but often people buy minced meat. From this ingredient you can make dumplings, cutlets, so it often lies "just in case." Below is a step-by-step example of how to cook minced meat in French. This option can cost you much less than buying pork fillet.

Ingredients:

• onions - 1 pc.;
• minced meat (any) - 400 g;
• hard cheese - 200 g;
• potatoes - 4 pcs.;
• spices, herbs.

Cooking method:

1. Cut peeled potatoes into circles, put in a pan and salt.
2. Put a layer of minced meat on top, add spices to your taste, salt again.
3. Arrange nicely onion, cut into rings.
4. Coarsely grate the cheese, sprinkle evenly over the dish and place in the oven.
5. Bake for 40 minutes at 200 degrees.

Beef

No family holiday is complete without a meat dish. The easiest way to cook this option is in which the side dish and meat would be ready at the same time. This is not so easy to achieve, but there is still a way out. An excellent example of such a compromise would be meat in French with beef. This is a classic version of the recipe with some additional ingredients. According to these instructions, you will get about 8 medium servings.

Ingredients:

• hard cheese - 150 g;
• beef - 550 g;
• mayonnaise - 230 g;
• champignons - 220 g;
• olive oil, spices - to taste;
• onions - 1 pc.;
• tomatoes - 3 pcs.;
• lemon juice.

Cooking method:

1. Cut the beef into portions, the width should not be more than 1 cm.
2. Beat it well so that the pieces become tender, soft.
3. Wash the mushrooms in a mixture of lemon juice and water. Cut into small slices.
4. Coarsely grate hard cheese.
5. Cut the tomatoes into circles, onions can be rings, half rings or straws.
6. Mix pepper, salt, add a little water and thoroughly soak the beef in this composition on all sides.
7. In order for the contents to bake evenly, it should be evenly spread out on a baking sheet in one layer. Lubricate it with oil, spread the beef.
8. Place chopped mushrooms on top of chops.
9. The next layer is onions. Top evenly grease all the components with mayonnaise.
10. Place a slice of tomato on top of each slice.
11. Grated coarse cheese is added last.
12. Put the dish in the oven, set the mode to 180 degrees. Everything is ready in about 30 minutes.

With tomatoes and cheese

This is a signature, classic dish at feasts, along with Russian salad or herring under a fur coat. It's easy to make, and ingredients can be changed, removed, or added to create an extraordinary result. As a rule, meat in French with tomatoes and cheese is prepared from pork, but you can take beef or chicken. You will spend about 40 minutes on the whole process, of which 20 will be spent on preparing the components for the dish.

Ingredients:

• white onion - 1 pc.;
• hard cheese - 150 g;
• spices;
• pork - 700 g;
• mayonnaise - 120 g;
• juicy tomatoes - 4 pcs.

Cooking method:

1. Wrap thinly sliced ​​meat in cling film (so that splashes do not fly) and beat off. The thickness after that should be 0.8-1 cm.
2. Onions can be cut into small cubes or rings. It all depends on your wishes and preferences.
3. Cut the tomatoes into circles to lay them out beautifully.
4. Coarsely grate the cheese, but if desired, you can also grate it on a medium grain.
5. Add spices to taste: mustard, pepper, salt.
6. Lubricate everything with mayonnaise, put the onion on top, then put the tomato mugs.
7. Spread another layer of mayonnaise, spread the cheese evenly.
8. Set the temperature in the oven to 190-200 degrees and set for 30 minutes to cook.

With pineapples

Some people really like the combination of fruit and meat flavors. Thanks to this, interesting, unusual dishes appear on the festive tables. One such example is French meat with pineapple. In this case, fruit is used instead of tomatoes. For cooking, you need to purchase canned pineapples, so you don’t have to cut it (for many, this moment causes difficulties).

Ingredients:

• spices;
• onions - 3 pcs.;
• sunflower oil;
• cheese - 250 g;
• meat - 600 g;
• mayonnaise - to taste;
• pineapples - 300 g.

Cooking method:

1. Peel the onions, cut into medium half rings. There should be a lot of these ingredients in this dish. If you do not like the sharp taste of the vegetable, then you can lightly fry the rings in a small amount of oil in a pan.
2. Grease a mold or baking sheet with oil. Spread the onion all over.
3. Divide the pork into pieces, they should be no thicker than 1 cm.
4. Beat off the pieces on both sides, try to keep it still juicy after that.
5. Spread pork pieces on a baking sheet, add your favorite spices to taste, you can put herbs (basil, dill, parsley) and even a little sauce.
6. Top with sour cream or mayonnaise.
7. Put a ring of canned pineapple on each piece, spread well again with mayonnaise.
8. Sprinkle evenly generously with cheese for a delicious, golden crust.
9. Preheat the oven to 190 degrees, set the dish to cook for 30 minutes.
10. The signal for the end will be a golden crust.

Almost all housewives know how to make meat in French, but novice cooks need to consider some important points. There are secrets that will help you cook the dish correctly and not spoil it. Here are the basic rules for cooking meat in French for beginners:

1. Do not salt pork or beef in advance, otherwise all the juice will come out.
2. To prevent the dish from burning, place a bowl of water on the bottom of the oven.
3. If you are worried about the calorie content of food, then you should take low-fat mayonnaise.
4. You can use cheese instead of cheese.
5. The more mayonnaise, the juicier the end result will be.
6. Pieces of meat should be laid out tightly to each other.

Check out other recipes too.

Video

In fact, the meat we are accustomed to in French has the same relation to the homeland of bouillabaisse, camembert, croissants and hearty onion soup, like eggnog to the famous classic of Russian literature, Nikolai Vasilyevich. Sophisticated French simply would not have thought of roasting pork, beef or chicken with cold sauce and hard cheese. But in vain! After all, the idea is wonderful! The meat turns out to be very juicy, and the cheese crust whets the appetite just by looking at it. Thanks to mayonnaise, even the driest part of a pork or beef carcass will become tender and soft. I can firmly say that this dish always turns out and is appropriate in any situation - whether it is a festive feast with friends, acquaintances and friends of acquaintances or a family dinner on duty. In general, let's not pay attention to the opinions of slow-witted foreigners and cook simple and tasty meat in French. A recipe with photos step by step illustrating each stage of preparation, so even a schoolboy can handle it.

Ingredients:

How to cook meat in French (a simple recipe with a photo step by step):

You can use pork, beef, and even poultry - chicken or turkey. Due to the fact that the main ingredient will be smeared with a thin layer of mayonnaise or sour cream, covered with onions and cheese crust, the meat will not turn out dry. But it is still not advisable to bake fillets without fat. It is better to take a piece of medium fat content. If it's pork, neck, shoulder, or entrecote are ideal. The ham can get a little tough. When roasting beef, choose back, brisket, or tenderloin. The juiciest part of the chicken carcass is the legs. They are the best to cook. But first, fillet them and cut into portions. Divide the pork or beef into pieces 1.5-2 cm thick. Cut across the fibers so that all the juice remains inside during baking. I had pork entrecote on the bone. In this form, I cooked them, I did not separate them from the bone. Wash the meat and pat it dry with a towel. Beat with a kitchen mallet on both sides. To avoid making holes, wrap the pieces before beating with cling film.
Rub the prepared meat with salt and black pepper. You can take some dried garlic, basil, rosemary and other spices to taste. Put it on a baking sheet greased with odorless vegetable oil.
I always put onions on top of pork. It makes the dish more juicy, tender and tasty. Don't like onions? Put a coarsely grated sour (!) apple on the meat. Read about what else you can replace or supplement onions with. But back to the beam. Peel it and cut into thin rings or half rings.
Lay on the meat as shown in the photo.
Although it's not exactly French, brush the meat with a thin layer of mayonnaise. Better home. I will briefly tell you how to cook it step by step. For one chicken egg you will need 400 ml of vegetable oil, a pinch of salt, pepper, a little mustard and lemon juice. Put everything except oil and juice in a tall narrow glass of a blender. Beat for a few minutes until the mass becomes homogeneous. Then start pouring the oil in as thin a stream as possible. Mayonnaise will thicken before your eyes. At the very end, pour in the juice. Homemade sauce, which can be safely used for roasting meat in French or other dishes, is ready. If you want to see a step-by-step photo recipe, click, there are still some interesting options for this sauce. Don't like mayonnaise? Use sour cream mixed with mustard and salt in any proportion. It is only important that the sour cream is of high quality, not powdered. Such a product will not add appetizing to the dish, because it curls up when heated.
Grate hard or semi-hard cheese on a coarse or medium grater. I had a tilsiter. Other varieties are also suitable - Dutch, edan, gouda, etc. And it is better not to use Russian cheese. Its taste becomes less expressive after heat treatment.
Sprinkle grated cheese over the contents of the baking sheet. Put the meat in French in an oven preheated to 180 degrees. Cook for 20-30 minutes.
Remove the finished dish from the oven. And let it brew for 7-10 minutes. You can even cover the baking sheet with foil to keep warm. Serve!

How to make food taste better

1. Place slices of ripe red tomatoes between onions and cheese. The meat will absorb the tomato juice and get even more juicy.
2. Mushrooms will also fit into the company to the main ingredients. The most common champignons. Cut them into thin slices. Fry first in a dry frying pan to evaporate the liquid. Add some vegetable oil. Cook over medium heat until golden brown. At the end of frying, salt the mushrooms. Sprinkle with pepper. Add a clove of garlic, mushrooms go well with it.
3. Meat in French with eggplant is a hit of the summer season, you will not find a tastier recipe. I'll tell you step by step how to cook it. Wash the blue ones and cut into circles. Sprinkle with salt. Wait 10-15 minutes for the eggplant to release its juice. Rinse them of salt. Press. Fry in vegetable oil until golden brown. Can be seasoned with garlic. Well, salt, of course.
4. Pineapples and meat are an exotic combination. But very successful (in the case of pork or chicken). Love experiments? Put a ring of canned pineapple on the main ingredient. Then repeat all the steps described in the recipe. Such French-style meat turns out to be original and unexpectedly tasty.

I also wish you bon appetit in the French manner: bon appetit!