Pork in French in the oven is a real culinary masterpiece. Meat in French

There are such meat dishes that absolutely everyone knows, because they have gained such great popularity that they are eaten on weekdays and holidays, and served in restaurants, and cooked at home. And how many options for cooking this dish, just do not count. We are talking, of course, about meat in French. A simple and incredibly tasty hot dish, which, surprisingly, the French know little about, because they invented it in Russia, and called it that because of french sauce mayonnaise, which is used for cooking. That's the whole secret of its name. But the secret of cooking, today we will consider in detail. Today we will cook in the oven meat in French of all possible variations: with cheese, tomatoes, potatoes, mushrooms, eggplant, pork, chicken, turkey and beef. There are so many delicious things we have to learn today.

Have a napkin or handkerchief ready, because now you will be salivating!

French-style meat in the pork oven - the easiest step-by-step recipe with photos

Let's start our acquaintance with meat in French with the simplest, so to speak basic, recipe. This is a classic French style meat that we all know well from cafe menus and inexpensive restaurants. I even remember that in the cafeteria at work we prepared this one, just for its simplicity and ease of preparation. In addition, meat is cooked very quickly, so this great option for meeting guests when time is short and the range of products is not too rich.

Most important secret cooking meat in French in the oven, this is the use of mayonnaise and the obligatory crust of baked cheese.

Another important nuance when choosing meat that is suitable for this dish: it is very desirable that the meat should be homogeneous, without thick layers of fat or veins that can deform the piece when heat treatment.

For example, a thick layer of fat in the middle of a piece of pork, say the neck, can pull the piece together, making it bumpy and uneven. Therefore, if you want to cook beautiful flat serving pieces, choose a lean neck or use other parts of the body, chop or ham.

Another issue that worries a lot of people is that mayonnaise breaks down into its constituent elements during heat treatment. There is nothing wrong with this, even though the process is inevitable. Yes, the vegetable oil in its composition will separate and drain to the bottom of the form in which the meat is cooked, but it can also soak the meat itself if it is a dry lean piece, and then the products will balance each other. Hence the advice not to choose fatty meat.

To prepare pork meat in French, you will need:

pork chop- 600 grams,
hard cheese - 300 grams,
onion - 2-3 onions,
mayonnaise - 150 grams,
black ground pepper, coriander, salt to taste.

Cooking:

1. Cut fresh pork chop (loin) into pieces 2 cm thick. Cut off the outer layer of fat so that it does not tighten the meat around the perimeter, turning it into a “cup”.

If you want to leave fat, then make cuts in the strip to the very meat every 2-3 centimeters along the entire length.

2. Beat off portioned pieces of meat with a hammer. To prevent splashes of meat juice from flying in all directions, you can cover the meat cling film.

3. In a wide baking dish or baking sheet, lay the meat in a dense layer. Don't forget to smear the bottom vegetable oil or lined with parchment paper. If you put foil on the bottom, then it must also be lubricated with oil, otherwise the meat will be baked and the foil will be difficult to tear off.

4. Salt the meat well, sprinkle with ground black pepper and ground coriander. You can add your favorite pork spices, but pepper and coriander are the bare minimum.

After that, spread each piece with mayonnaise, but not too thick, so as not to make the dish unnecessarily greasy.

Meat in French in the oven will turn out delicious with any good view mayonnaise, you can use your favorite type from the store or make homemade sauce.

5. Cut the onion into thin half rings or small pieces, as you like to eat it, and then sprinkle the meat with it, distributing it evenly over the entire surface.

6. Rubbed on coarse grater cheese will be the final layer. Sprinkle the meat and onion with cheese on top and you can put it in the oven to bake. Set the temperature to 200 degrees, and it will take about 30-40 minutes until the cheese is reddened with a beautiful crust.

A little advice. If you cut the meat thicker, not beaten off much and are not sure that it will be ready in 30 minutes, then add the cheese later. Approximately 20 minutes after the start of roasting the meat. This is done so that there is no raw meat on the inside, but an overcooked cheese crust on the outside.

The finished meat will be juicy inside, with a layer of soft fragrant onions, and ruddy cheese crust.

Can be served with any vegetable side dishes and salads. Try not to eat such delicious meat in French along with a plate and cutlery, although such a risk is very high.

Bon appetit!

Meat in French with potatoes - a recipe for cooking in the oven

The second classic option for cooking meat in French is adding potatoes to the recipe. It is from it that the bottom layer is made, on which the meat will be baked. That is, at the same time we will prepare both meat and a side dish for it. So very well you can bake and large pieces meat, which you will then distribute in portions along with a layer of potatoes, and small pieces, which will be estimated with potatoes will take on the appearance of a certain meat casserole. Believe me, it will also be very tasty and beautiful.

For such prescription will do any kind of pork, but I remind you that for beautiful portioned pieces, it is better to take a loin.

To cook meat in French with potatoes, you will need:

pork loin - 1 kg,
potatoes - 8-10 pieces,
onion - 3 pieces,
hard cheese - 300 grams,
mayonnaise - 150 grams,
cheese - 100 grams,
salt, pepper and spices to taste.

Cooking:

Meat in French in the oven does not cook for too long, so for a recipe with potatoes, it makes sense to boil the potatoes first until half cooked. Especially if you know that the potato variety you have chosen is hard and takes a long time to cook.

Cut the peeled potatoes into thin slices and cook for 10 minutes after boiling. After that, drain the water and leave it to wait for the meat. While cooking potatoes, prepare the meat and turn on the oven to heat up.

2. The meat must be thoroughly beaten with a hammer to a thickness of about half a centimeter. This way it will be very soft and will be ready quickly.

Sprinkle the minced meat with salt and pepper to your taste. You can also add any spices for meat, including store sets.

3. Finely chop the onion. Always remember that we need onions for the flavor and juiciness of the dish, and the size of the pieces should be the same as you and your family or guests will enjoy eating it. Not everyone loves large pieces while others prefer them.

4. Put the semi-finished potatoes in a separate bowl, sprinkle a little olive oil and salt. Then stir well. Place the potatoes in the bottom of a casserole dish or pan in which you will cook the meat in French.

Do not forget to grease the form with vegetable oil beforehand so that the potatoes do not burn. Spread out the potatoes in an even layer.

5. On top of the potatoes, grate the cheese on a coarse grater. You will be surprised what interesting taste she will give the dish.

6. The next layer is meat. Lay it on top of the potatoes with cheese so that it covers them completely.

Advice! Many cooks recommend lightly frying pieces of meat for a very long time before baking. hot frying pan. Literally two minutes on each side, so that a small crust appears. This will seal the meat juices inside and make the French fries even tastier in the oven.

7. In a separate bowl, mix chopped onion, mayonnaise and a quarter of hard cheese. You will get a thick mushy mass, which now needs to be spread evenly over the meat.

8. Level the mayonnaise-onion mixture and send our future French-style meat to the oven in this form. It must be heated to 200 degrees.

The meat should be baked for about 40-45 minutes. Readiness is best checked. Pierce a piece of meat and potatoes under it to see if they are cooked through enough.

About half an hour after the start of baking, remove the form and sprinkle the dish with grated cheese to cover it completely. In the remaining fifteen minutes, the cheese will melt and bake golden brown. fragrant crust which we all love so much.

On this, the dish can be considered ready. Serve hot and don't forget to put on a plate and a piece of meat and baked potatoes as a side dish. I assure you that such French-style meat is eaten at lightning speed and with obligatory requests for supplements. Bon appetit.

French-style chicken meat with tomatoes and cheese

Meat in French we like to cook in so many variations that you can’t count. This is actually very democratic dish which can be made from any type of meat. Chicken, for example, is just great for this and, moreover, goes amazingly well with other ingredients of the dish.

If you are used to classic meat pork, then I highly recommend trying to cook meat in French in the oven from chicken, or rather chicken fillet. It could be chicken breast, but if you suddenly do not like white meat, then fillet from the thighs will do. It will be a little softer and juicier, but also very tasty.

In addition to chicken, in this recipe we will add tomatoes. Another universal ingredient. Tomato rings can be put with any meat, even in the variant with potatoes. The main rule is that the tomatoes should be on top, right under the cheese layer.

chicken breast fillet (or thighs) - 1 kg (according to the number of servings)
tomatoes - 3 pieces,
onion - 1-2 pieces,
mayonnaise - 150 grams,
hard cheese - 300 grams,
olive oil - 2 tablespoons,
Provencal herbs, Italian herbs, salt, pepper to taste.

Cooking:

1. French-style portioned meat is perfectly cooked from chicken fillet. Chicken breast pieces are perfect for this because of their size. In this recipe, we will make individual pieces with tomatoes and onions under a cheese crust.

Therefore, first of all, it is necessary to beat the chicken fillet with a hammer to a flat state.

Salt the beaten fillet, pepper and sprinkle fragrant herbs to your taste.

2. Cut the onion and tomatoes into thin rings. Tomatoes must be cut perpendicular to their core so that the rings keep their shape well.

3. Lubricate the baking dish with oil and place the chicken fillet on it. Place two onion slices on top of the chicken pieces.

4. In the next layer, put two or three circles of tomatoes, depending on the size of the fillet. Salt the tomatoes and sprinkle with aromatic herbs if desired.

5. Then take a brush and grease everything well with mayonnaise.

By the way, you can spread it twice, the first time on chicken fillet, and the second on vegetables, but the layers should be thin.

6. Grate the cheese on a coarse grater and sprinkle it with our prepared French chicken meat with tomatoes.

7. Put the mold in the oven, preheated to 200 degrees, for 30 minutes. During this time, the chicken will be baked and the cheese will brown. A well-beaten chicken breast will not need more time.

This French style chicken goes well with fresh vegetables and vegetable salads. Bon appetit.

Meat in French with mushrooms in the oven

Is it possible to miss the opportunity to combine meat and mushrooms in one recipe? Of course not! That's why next recipe- This is meat in French with mushrooms.

Mushrooms are perfectly baked under a cheese crust and are combined with cheese, mayonnaise, and onions. You can't even talk about meat.

For this dish, you can use fresh mushrooms or frozen mushrooms, which must first be boiled. If you like champignons, then you can not even boil them, but lay them directly on the meat and bake in the oven in their raw form, they will have enough time to reach readiness along with the meat. Such champignons will turn out to be very juicy and tasty, but if you like fried, then you can also cook this way.

Meat can be taken both pork and beef, the difference will be only in the baking time. For pork it will take 30-40 minutes maximum, for beef about an hour. You can also use turkey or chicken fillets.

I'll tell you about pork, and you choose for yourself.

For cooking you will need:

pork (loin) - 800 grams,
mushrooms - 800 grams,
hard cheese - 300 grams,
onion - 3-4 pieces,
mayonnaise - 150 grams,
vegetable oil - 2 tablespoons,
salt, pepper, spices to taste.

Cooking:

1. Start by frying mushrooms for meat in French. If you are using Forest mushrooms raw or frozen, they must first be cooked. Then let them drain excess liquid and fry in a pan with vegetable oil. Mushrooms do not need to be cooked. Cut them into slices and fry immediately. The main thing is to evaporate the liquid from the mushrooms and lightly brown them.

2. Beat the pieces of meat well with a hammer. Then salt and pepper them and brush them with a thin layer of mayonnaise. You can even put them all in a bowl and mix with mayonnaise and spices, then leave to marinate for a while.

3. Cut the onion into circles, and then disassemble it into rings with your hands. Put onion rings on a greased baking sheet or baking dish.

4. Lay the pieces of meat on top of the onion. This method also allows the meat to be saturated with onion flavor, but if someone does not like to eat onions, he can easily remove them from the dish. For example, children do not like onions too much, they will like this option.

If you are sure that all the guests will like the onion, put it in a layer on the meat.

5. Now spread over the meat fried mushrooms, and sprinkle with cheese, which was previously grated on a coarse grater.

If your pieces of meat are thick or too large, then sprinkle with cheese a little later. Approximately 15 minutes before the meat is ready.

6. French-style meat is baked with mushrooms in the oven from half an hour (chicken, pork) to an hour (beef). In any case, check the readiness of the meat according to the color of the juice released during the puncture. It doesn't have to be pink. You can also slightly cut a piece and make sure that the meat is baked inside.

The same recipe can be supplemented with tomatoes, putting them on meat and smearing with mayonnaise, as well as potatoes. A layer of potatoes is placed at the bottom. At the same time, it is best to cut the potatoes into thin circles so that they have time to bake along with the meat. Or boil it a little before baking. This method guarantees soft and delicious potatoes, complementing the meat in French in the oven.

French-style meat in the turkey oven with cheese, tomatoes, potatoes and mushrooms

There is no limit to perfection. Namely, I can attribute meat in French to such recipes. If you prefer healthy, dietary and very tasty turkey meat, then there is something for you. suitable recipe French meat.

Turkey is a very tasty meat that is not as dry as chicken breast, while it is perfectly baked with vegetables and cheese.

For cooking you will need:

turkey fillet (breast or thigh) - 500 grams,
potatoes - 500 grams,
champignons - 300 grams,
tomatoes - 3 pcs.,
cheese - 200 grams,
onion - 2 pcs.,
mayonnaise - 150 grams,
sour cream - 150 grams,
salt and spices to taste.

Cooking:

1. Cut the turkey breast into pieces across the grain. Beat them well, salt and pepper. You can sprinkle with your favorite spices. Then place on the bottom of a baking dish or baking sheet. Do not forget to grease the dishes with vegetable oil. It's better than cream because it doesn't evaporate too quickly and prevent the meat from burning.

2. Cut the onion into thin half rings or quarter rings. Lay on top of the turkey meat.

3. Mix mayonnaise and sour cream together, add ground black pepper and spices to taste. This will be the sauce with which we will spread our meat in French.

4. Spread the resulting sauce on a turkey sprinkled with onions. Spread evenly, you can use a special culinary brush for this.

5. raw potatoes cut into thin circles and lay the next layer. Potatoes can be cut with a knife, but I have a special vegetable grater for this, which makes very thin and uniform mugs. If you have one, be sure to use it.

6. Spread the sauce over the potato layer again. Arrange the fried mushrooms on top. These mushrooms can not be boiled in advance, frying will be enough for them.

8. After the second layer of potatoes, put the tomatoes. We cut them into circles of small thickness. If the tomatoes are large, then make halves of the circles. We also cover them with sauce.

9. After that, put the turkey in French in the oven. Cover the form with foil so that our thick puff dish is better baked. Bake at 200 degrees for about 30 minutes.

10. After about half an hour, remove the foil and sprinkle the dish good layer grated cheese. Bake further without foil so that the cheese is baked with a delicious crust.

11. Readiness is checked by potatoes. Pierce the potato, it should become soft. By the time the potatoes and turkey meat are ready, they will be ready. After sprinkling with cheese, it will take about 10-15 minutes for the dish to “ripen”.

Such wonderful dish should be eaten immediately and hot. It is best to invite guests to a big celebration.

Since our French-style turkey meat already contains a lot of vegetables, a side dish for such a tasty and hearty meal will not need. Although it will be great to combine with fresh herbs or pickles.

French beef meat with onions, tomatoes and cheese

Do not think that beef is not suitable for cooking meat in French. Of course it does. The main thing is to choose the right piece of beef so that the meat does not turn out to be too tough or fibrous.

Good fit beef tenderloin or shoulder blade, they are very soft. You can also make meat in French from marbled beef, but it may be a bit oily for some. If you are not sure about the softness of the selected pieces, you can marinate them in advance, for example, in the same mayonnaise, but beat them with a hammer first.

For beef in French you will need:

beef (shoulder, tenderloin) - 500 grams,
onion- 2 pieces,
cheese - 300 grams,
tomatoes - 3 pieces,
mayonnaise - 100 grams,
salt, pepper, spices to taste.

Cooking:

1. French beef is best to choose not very fatty. Pieces must be cut across the fiber, this will add softness to the meat. Beat the meat well, covering it with cling film so that splashes do not scatter.

2. Cut the onion and tomatoes into thin circles. Cheese grate on a coarse grater. You can do this in advance, or you can rub already over the meat to use exactly the required amount.

3. Spread the meat on a baking sheet, salt and pepper. If you love more spicy taste, you can use spices for meat from sets or add coriander, nutmeg, thyme.

4. Spread the meat with a thin layer of mayonnaise and spread the onion rings evenly.

5. Put circles of tomatoes on top of the onion and also grease them with mayonnaise so that the tomatoes do not burn.

6. In this form, the beef must be baked for about 45 minutes at a temperature of 200 degrees, until the meat is almost ready.

7. Sprinkle grated cheese on French-style pieces of meat and place back in the oven. Bake for another 10 minutes until the melted cheese is browned. After that, the dish is ready, you can sit down at the table.

Can be a good side dish mashed potatoes, fresh vegetables or pickles. Very tasty with a variety of vegetable salads.

Meat in French in the oven is cooked in so many variations that we will not be able to list them all. The main message I hope I was able to convey to you is very tasty dish from meat baked with onions under a cheese crust and with mayonnaise. One of the most popular dishes for the holidays, so be sure to have it ready for your next visit.

Eat delicious and cook with pleasure!

The main ingredient of meat in French is pork, which is complemented by onions, tomatoes, potatoes and cheese. To date, there are many variations of cooking this dish in the oven: with pork neck, from ham, from tenderloin and with pineapples. Also, French-style meat is baked from steaks. To cook this dish correctly and tasty, you need to follow the tips experienced chefs.

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Classic recipe

Ingredients:

pork tenderloin - 400 g;
onion - 3-4 pcs.;
mayonnaise - 120 ml;
hard cheese - 80 g;
salt - 0.5 tsp;
ground allspice - to taste;
vinegar - 50 ml;
cold water - 150 ml.

Cooking method:

Readiness is checked with a match, if it easily enters the meat, then it can be removed.

With pork neck

Ingredients:

pork neck - 600 g;
onion (small) - 3 pcs.;
potatoes - 5-6 pcs.;
medium tomatoes - 3 pcs.;
semi-soft cheese - 200 g;
olive oil - 3 tbsp. l.;
salt - to taste;
ground black pepper - 1 tsp;
seasoning "Oregano" - a pinch;
mayonnaise - 100 g;
kefir or milk - 50 ml.

Cooking:

1. Rinse pork neck V cold water. So that all the liquid is glass, leave the meat in a plate for 10 minutes. You can also dry your neck with paper towels.
2. Cut the meat into steaks, their thickness should be 1 cm, you need to cut across the fibers.
3. Cut the surface of the pork on both sides with a fine mesh knife, salt, pepper, sprinkle with oregano and brush with olive oil. Put the meat in a separate container and leave it for half an hour so that it brews and is well saturated with spices.
4. Mix mayonnaise with milk or kefir, add ground pepper and a small amount of salt.
5. Peel the onion from the husk and peel the potatoes. Cut vegetables into thin rings.
6. Wash the tomatoes, peel them from the stalk and cut into thin circles.
7. Grind hard cheese on a coarse grater.
8. Grease a baking sheet with oil and put potato rings in it, sprinkle with salt. Spread a layer of onion rings on top.
9. Spread over the onion layer pork steaks. Lay out the slices of tomato, and then sprinkle with cheese.
10. Top the dish with sauce and send to the oven, heated to +180 degrees.

With mushrooms

Required Ingredients:

pork - 600 g;
onion - 2 pcs.;
tomato - 1 pc.;
mushrooms - 300 g;
hard cheese - 100 g;
cream - 200 ml;
salt - 1/2 tsp or to taste;
vegetable oil for greasing the pan - 1-2 tbsp. l.;
black pepper - a pinch;
greens - a bunch.

Cooking steps:

1. Cut the pork into steaks, the width of which is 1.5 cm. Beat off the resulting meat pieces.
2. Peel the onion from the husk, rinse under running water and chop into rings.
3. Wash the tomato and cut it into circles. Finely grate the cheese.
4. Wash the mushrooms and cut them as small as possible. It is allowed to use champignons, russula, boletus, white.
5. Lubricate the pan with oil and heat it over low heat. Put the steaks in it and fry them on both sides until golden.
6. After the meat is cooked, reduce the fire, and salt the surface of the meat, add mushrooms and onions.
7. Place tomato rings on the onion layer. Add salt. Cover the pan with a lid and cook the dish for 45 minutes.
8. If there is not enough water in the pan, you need to add it and continue to simmer.
9. After 45 minutes, remove the lid from the container and cook the meat without it so that all the moisture has evaporated. Make fire stronger.
10. When there is no liquid left in the pan, you need to pour in the cream, add pepper and a small amount of salt. Sprinkle the top with cheese. Stew on low fire within 20 minutes.
11. Before serving, decorate it with finely chopped herbs.

with pineapple

Ingredients:

pork (loin or pulp) - 600 g;
rings canned pineapple- 8 pcs.;
mayonnaise - 8 tbsp. l.;
onions - 3 pcs.;
hard cheese - 200 g;
salt - to taste;
ground black pepper - to taste.

Steps of preparation:

1. Cut the pork into small portioned pieces. Get the pineapple rings tin can and dry from the syrup.
2. Cut the onion into rings or half rings. Beat each piece of meat, then salt and pepper.
3. Put the onion in a baking dish, place on it meat pieces, and grease their top with mayonnaise.
4. Place pineapple rings on top of the pork, they must also be greased with mayonnaise.
5. Grate coarsely hard cheese and fill it with meat with pineapple.
6. Preheat the oven to +180 degrees and place a baking sheet with the contents in it for 45 minutes. The form does not need to be covered with a lid and foil.

Under the "fur coat" with eggplant

Components:

pork - 500 g;
onion - 2 pcs.;
large tomato - 1 pc.;
eggplant - 1 pc.;
potatoes - 4 pcs.;
sour cream - 100 g;
mayonnaise - 2 tbsp. l.;
cheese "Russian" - 100 g;
salt with herbs - to taste;
ground black pepper - to taste;
parsley - to taste;
dill - to taste;
carrots - 1 pc.

Step by step preparation:

1. Cut the meat into cubes, also chop all the vegetables needed for the "fur coat".
2. Transfer the pork to a shallow plate, salt, pepper, grind the spices thoroughly and put the pieces on a baking sheet greased with sunflower oil.
3. Place diced onion and chopped carrots on top of the meat.
4. Cut the eggplant into cubes and sprinkle the carrot layer with them.
5. Sprinkle with finely chopped herbs.
6. Peel the tomatoes, cut and salt them.
7. Put the tomatoes in a baking sheet. Lubricate the dish with mayonnaise and sour cream.
8. Grate the cheese with small straws and sprinkle the top with it.
9. Preheat the oven to +200 degrees and place a baking sheet with meat in French style with pork in it for 50 minutes.

in foil

What to cook from:

pork - 500 g;
potatoes - 3-4 pieces;
bulb - 1 pc.;
carrots - 1 pc.;
sour cream - 100-120 g;
cheese - 150 g;
vegetable oil - 1-2 tbsp. l.;
salt - 1 pinch;
pepper - 1 pinch.

How to cook:

1. Wash the pork, dry it with a paper towel and cut into medium-sized pieces.
2. Gently beat the meat with a hammer. If it turned out to cut the pork too thin, then it must be covered with cling film.
3. Wash potatoes and cut into circles.
4. Peel the onion from the husk and chop it into half rings or thin rings.
5. Peel the carrots and finely grate.
6. Lubricate a sheet of foil with vegetable oil and put a layer of potatoes on it, salt and pepper.
7. Rub the chops with salt and ground pepper. Lay on top of potatoes.
8. Put all vegetables on pork chops and pour sour cream on top.
9. Grind the cheese on a medium grater and sprinkle the dish with it.
10. Wrap the meat in French in foil and place in an oven preheated to +200 degrees. The dish will be ready in 45 minutes. Before serving it on the table, you can sprinkle it with finely chopped greens.

With potato

Ingredients:

pork - 500 g;
onions - 2 pcs.;
potatoes - 500 g;
salt, ground pepper and spices (optional) - to taste;
vegetable oil - 2 tbsp. l.;
sour cream - 100 g;
mayonnaise - 100 g;
cheese - 150 g.

Cooking:

1. Peel the potatoes, rinse and cut into circles, the thickness of which should be 5 mm.
2. Peel the onions from the husk and chop into half rings. Cut to very thin pieces it is impossible for the onion to be felt in the finished dish.
3. Cut the meat into slices 1 cm thick.
4. Spread the meat on the board, add salt, pepper, cover with cling film or a plastic bag, beat off a little. However, this must be done carefully so that the pieces do not tear. Flip the pork on the other side and repeat the steps.
5. Place the meat in a baking sheet, grease it with sour cream and mayonnaise? sprinkle with spices, leave to marinate.
6. Fry the potatoes in a pan until half cooked.
7. Put the chopped onion on top of the meat, and place the potatoes on it.
8. Lubricate the top layer of the dish with sauce and sprinkle with finely grated cheese.
9. Bake in the oven for 45 minutes.

With tomatoes

What to cook from:

pork - 400 g;
tomatoes - 200 g;
hard cheese - 70 g;
onion - 100 g;
mayonnaise - 100 g;
vegetable oil - 3 tbsp. l.;
salt - 0.5 tsp;
ground black pepper - 3 pinches;
greens - for decoration.

Cooking:

1. Wash the pork, wipe it with napkins. Cut the meat into slices, beat off, add pepper, salt.
2. Cut the onion into half rings, and the tomatoes into circles so that they retain their beautiful shape.
3. Lubricate the baking dish with vegetable oil and place the meat in it.
4. Put onions and tomatoes on meat pieces.
5. Finely grate the cheese and sprinkle it with pork, add chopped greens. Drizzle meat with oil.
6. Pour the pork with mayonnaise and bake in the oven for 40 minutes at +200 degrees.

With onions and cheese

Ingredients:

pork - 500 g;
onions - 1-2 pcs.;
salt - 1 pinch;
pepper - 1 pinch;
cheese - 150 g;
mayonnaise - to taste.

How to cook:

1. Wash and dry the meat from excess moisture. Cut into even pieces.
2. Beat the pork with a special hammer, first on one side, and then on the other.
3. Lubricate a baking sheet or baking dish with oil. Fold the pork pieces in half to make it juicy.
4. Add salt, ground pepper. You can also use various spices for meat. Peel the onion and chop into rings. Spread over meat.
5. Spread mayonnaise over the pork, preheat the oven to +180 degrees and send the form into it for 15 minutes.
6. Sprinkle the dish with grated cheese on top and put the meat in French again in the oven and bake until done.
7. Can be served when a golden crust appears.

Steak

Ingredients:

steak - 2 pcs.;
olive oil - 1 tsp;
salt - 1 pinch;
pepper - 1 pinch;
red dry wine- 3 tbsp. l.;
dried herbs - 1 pinch
dried garlic - 1 pinch.

How to cook:

1. Rinse the meat under running water and dry it from moisture.
2. Pour a small amount of olive oil into the pan and spread it over the surface of the container with a silicone brush. Heat up the pan on the stove.
3. Fry the steak over medium heat for 5 minutes, add salt, pepper and dried garlic.
4. Turn the steak over and fry again.
5. Pour in dry wine and add dried herbs.
6. In the process of cooking meat, pour over it with juice that will stand out.
7. To make the flavor of the dish more intense, add 3 whole cloves of garlic, also mustard grains.

With vegetables

Recipe Ingredients:

potatoes - 6 pcs.;
tomato - 1 pc.;
onion - 2 pcs.;
pork - 400 g;
parmesan cheese - 70 g;
sour cream - 150 g;
garlic - 1 clove;
mustard - 2 tbsp. l.;
salt - 3 pinches;
sugar - 2 tsp;
ground black pepper - to taste;
parsley - to taste;
sunflower oil - 2 tbsp. l.

Cooking:

1. Rinse the pork, dry it from excess moisture and cut into 4 pieces. Each carefully beat off first on one side, and then on the other and grate with finely chopped garlic, sprinkle with salt, ground black pepper.
2. Peel potatoes, rinse with water and chop into circles 3 mm thick. Put the potatoes in salted boiling water and cook for 5 minutes until the water boils.
3. Wash the tomato and cut into slices.
4. Peel the onion from the husk, wash it and cut into squares.
5. Fry the prepared tomato and onion in oil (sunflower) until fully cooked.
6. Combine sour cream with mustard, add a small amount of salt and sugar. To stir thoroughly.
7. Coarsely grate the parmesan.
8. Take the foil, grease it with sunflower oil.
9. Put 1/4 of the potato in the middle.
10. Place a piece of beaten pork on potatoes, pour mustard and sour cream sauce (1 tbsp.), Distribute the sauce over the meat.
11. Put 1/4 of the roasted vegetables on top of the meat, pour over a small amount of sauce and sprinkle with cheese.
12. Bend the opposite edges of the foil and make a boat shape. You will only get 4 pieces.
13. Place all the boats on a baking sheet in the oven, heated to +220 degrees, bake for 45 minutes.
14. Sprinkle the dish with chopped herbs and serve.

From the tenderloin

Ingredients:

pork - 500 g;
onion - 4-5 pcs.;
mayonnaise - 300 g;
hard cheese - 300 g;
ground black pepper, salt - to taste;
vegetable oil - for frying.

Cooking process:

1. Rinse the pork, wait until it dries, and cut it into 1 cm thick plates. Beat off the meat pieces.
2. Salt and pepper each layer of chopped meat. Transfer the pork to a plate and leave for 25 minutes to marinate.
3. Peel and wash the onion, cut it into half rings.
4. Heat the vegetable oil in a frying pan and fry the chopped onion on it until soft.
5. Coarsely grate chilled cheese.
6. Lay a baking sheet parchment paper, which must be greased with oil, put pieces of meat on it, and fried onions on top.
7. Sprinkle mayonnaise generously with meat and onions.
8. Sprinkle the dish with grated cheese and send it to the oven, preheated to +180 degrees, for 25 minutes.

From pork ham

Ingredients:

pork - 600 g;
onions - 2 pcs.;
fresh tomatoes - 2 pcs.;
hard cheese - 200 g;
mayonnaise - 2 tbsp. l.;
salt and pepper - to taste;
oil - for greasing the baking sheet.

Cooking method:

1. Cut the meat into small pieces along the grain.
2. Beat each with a kitchen hammer.
3. Salt the meat on both sides and place on a baking sheet, which should first be greased with oil.
4. Peel 2 onions and chop them into rings, place them on top of the pork and grease it with mayonnaise.
5. Slice the tomatoes. Distribute them over each piece of meat and pepper.
6. Sprinkle with grated cheese.
7. Bake the dish in the oven, heated to +180 degrees, for 40 minutes.

To cook juicy and appetizing pork meat in French, you must follow the advice of experienced chefs:

No. p / p	Adviсe
1	It is recommended to bake meat in the oven for 45 minutes and at a temperature of +180 degrees
2	For cooking, you can use pork neck, ham, loin
3	The selected piece of meat must be uniformly colored
4	The fillet should be firm and not flabby, indicating freshness.
5	Before cooking the meat, it is necessary to rinse, dry and remove the veins.
6	It is recommended to cut the fillet across the fibers so that the meat does not deform
7	You can beat off pork not only with the help of a special hammer, but also with the back of a kitchen knife. To keep the kitchen clean meat juice, it is necessary to wrap the pieces of pork in cling film

Pork in French is a very tasty and beautiful dish that is prepared not only at home, but also in all restaurants in the world. Depending on the ingredients chosen, it can be a full meal or served with a side dish.

The history of this dish dates back to the time of Count Orlov. Meat in French is a slightly simplified version of Orlovsky veal. Sometimes you can find the same recipe under other names. Among them are "captain's meat", "home-style pork", "Diplomat" and "Surprise". The method of preparation and ingredients are practically the same.

IN traditional recipe pork in French includes thin slices of meat, white or onions, potatoes and hard cheese of any kind. Before cooking, the meat is lightly beaten and rubbed with spices. Except standard products, in such a dish you can often find fried mushrooms, tomatoes, pineapples or carrots.

All the ingredients of the French-style pork are laid in layers and covered with grated cheese. In this recipe, there is always a sauce. If Count Orlov had it as bechamel, then modern culinary specialists are increasingly using simpler and more affordable options: mayonnaise, sour cream or garlic Sause.

Usually French-style pork is cooked in an oven at a high temperature, but it can be replaced with a slow cooker, or an ordinary frying pan. The dish is served hot, immediately after cooking, along with a side dish and vegetable cutting. You can decorate the chop with sprigs of parsley or dill.

Despite the fact that the traditional recipe for cooking meat in French involves the use of oven, it can be easily made in a pan. This will have no effect on palatability and save time spent in the kitchen. The ingredients are no different, except that you need more vegetable oil for frying.

Ingredients:

1kg pork tenderloin;
2 onions;
300g cheese;
250 ml mayonnaise;
3 tablespoons water;
Salt pepper.

Cooking method:

Rinse the meat thoroughly and cut into thin slices across the fibers, salt and pepper;
Grate the cheese on a fine grater, cut the onion into slices;
Lubricate the pan with vegetable oil;
Spread the onion evenly over the bottom of the pan in a single layer;
Put the meat on top of the onion a little overlap;
Add water to mayonnaise, mix and pour into a pan;
Sprinkle the dish with grated cheese along the entire surface;
Stew the meat under the lid on a very low heat for 1.5 hours.

Interesting from the network

Tomatoes give this dish a special richness and a pleasant taste. To do this, they must be ripe and juicy. Instead of mayonnaise, you can use sour cream or garlic sauce. In the oven, French-style pork turns out not only tasty, but also very attractive in appearance.

Ingredients:

1 onion;
3 tomatoes;
150g cheese;
100g mayonnaise;
Salt pepper.

Cooking method:

Put each piece of meat in a plastic bag and beat off to a thickness of 0.7 cm;
Tomatoes and onions cut into circles;
Grate cheese on a grater of any size;
Put the chops on a baking sheet at a distance from each other;
Salt, pepper and grease each piece with mayonnaise;
Put the onion on top of the meat, and the tomatoes in the second layer;
Tomatoes also grease with a small amount of mayonnaise;
Sprinkle hard cheese on top and put the baking sheet in the oven;
Bake at 180 degrees for 30 minutes.

It turns out very tender, so it can easily replace the oven. Potatoes are also perfectly steamed and become soft. Mushrooms can be added to the recipe by laying them between meat and potatoes. But they have to be fried first.

Ingredients:

0.5 kg of pork;
5 potatoes;
1 onion;
100g hard cheese;
3 cloves of garlic;
4 tablespoons sour cream;
3 tablespoons vegetable oil;
Salt pepper.

Cooking method:

Rinse and dry the pork;
Cut the meat into thin slices and rub with salt and pepper;
Leave for 5 minutes to marinate a little;
Cover the pork with cling film and beat off in thick places;
Peel potatoes and cut into thin circles;
Cut the onion into large rings, grate the cheese;
Chop the garlic and mix with sour cream;
Pour vegetable oil into the multicooker bowl and lay out the pork in an even layer;
On top of the meat, place layers of onions and potatoes;
Salt the potatoes and grease with sour cream with garlic;
Sprinkle the dish with cheese and close the lid of the multicooker;
Turn on the "Baking" mode and set the timer for 1 hour.

Now you know how to cook pork in French according to the recipe with a photo. Bon appetit!

Pork in French - it's true royal dish which will not leave indifferent any lover of delicious food. You can cook it in different ways, but none of the methods will require too much time and effort. For those who are preparing this delicacy for the first time, the following recommendations will come in handy:
Pieces of pork for meat in French should be thin, no more than 1 cm;

To prevent splashes from meat from contaminating the kitchen, before beating, you need to cover it with cling film or place it in a plastic bag;

When choosing pork, it is important to pay attention to the color of the fatty layers. If they are yellowish, then the meat may be spoiled;

If the house does not have a special mallet for chops, you can use the back of the knife.

Meat in French is the most unique meat dish which is known to the common people. After all, there are a lot of options for its preparation, and many “unknowingly” use this name for completely different culinary creations, for example, for beef stewed in red wine. And yet, French-style meat in the oven is prepared exclusively from pork, and quite fatty.

As a rule, this dish is especially loved by men, and often they themselves begin to prepare it. By the way, this dish was invented, or rather, its prototype, for a man - the famous Russian Count Orlov, a favorite of Empress Catherine II. Yes, despite the name, this dish has absolutely nothing to do with France and is an invention of exclusively Russian chefs.

Initially, the dish was called Veau Orloff, that is, “Orloff veal”. As the name implies, it included veal, as well as onions, mushrooms and potatoes. All this was baked with bechamel sauce and cheese. Over time, the name of Count Orlov disappeared from the name, and the recipe itself, apparently, was attributed to French chefs and greatly simplified. Instead of veal, they began to cook meat in French from pork and even from beef, instead of "bechamel" they actively used cream or sour cream (and a little later, mayonnaise), and mushrooms completely disappeared from the recipe. Potatoes are not always put in the dish during cooking - in our version, for example, it is absent. However, no one will stop you from returning it to the recipe, as well as endlessly experimenting with other ingredients.

IN modern version making this dish is not at all difficult, and it is almost impossible to spoil it. French pork meat is prepared quickly, and it always turns out tasty, juicy and very appetizing.

For cooking you will need:

* Pork - 500 grams (you can use both the pulp and ready-made steaks for chops)
* Onion - 4-5 pcs.
* Mayonnaise - 300 grams.
* hard cheese- 300 grams.
* Ground black pepper, salt - to taste
* Vegetable oil
* Greens - for decoration

How to cook meat in French

Rinse the pork well, let it dry or dry it well on all sides with paper towels, and then cut into layers no more than 1 cm thick. to make the meat soft and tender. For convenience, you can wrap each piece of meat that has not yet been beaten off in cling film - so it will not be too “shaggy” when tapped with a hammer and will not lose shape.

Add a little salt to each broken layer of pork and pepper to taste. Transfer the meat to a plate and leave to marinate for 20 minutes - this is again so that the meat comes out as juicy and tender as possible.

In the meantime, peel, rinse and cut the onion into half rings. In general, you can cut it in any shape, for example, cubes - as you like. But the form of semicircles will still look more aesthetically pleasing.

Heat some vegetable oil in a frying pan. refined oil and fry the onion in it until soft. You can fry until a light golden color appears - it will also be very tasty, and, of course, beautiful.

Chilled cheese in advance (in this form it is easier to grate) grate. Any cheese is suitable for this dish - "Russian", "Gouda", etc.

Grease a baking sheet with vegetable oil (I additionally lay out a sheet of non-stick parchment, so the pieces of meat will not burn for sure), put layers of meat on it, and put a sufficient amount of fried onions on top of each layer.

From above, pour plenty of mayonnaise over each layer of pork so that the entire onion is under it.

Bon appetit!

Advice from Edana:

I strongly advise you not to use frozen meat for this dish. The end result can be very upsetting - the meat can be tough and dry. There is a special nuance when cutting meat - it should be cut across the fibers, and the pieces should not be too small.

Also, if you want to add a touch of spice to the dish, I recommend trying using pre-pickled onions.

Very simple and a budget option dinner or main course in the middle of the day. Here and a side dish, and vegetables, and sauce and a golden crust at once. Try to cook, you will like it!

Today we will offer you four different options meat "in French". It will be a dish with potatoes, tomatoes, mushrooms, and finally we will cook it in cream. All of them will turn out different, despite the fact that the lists of ingredients are very similar.

Such a dish can be served not only to relatives, but also to guests who suddenly decided to visit you. It's delicious, satisfying, rich and crazy juicy! Guests, as well as your loved ones, will definitely appreciate the dish.

Next, we will share with you the secrets of how to choose the right fresh meat, and then we will tell you how to cook the dish even more tasty and appetizing. Look for tips at the end of each recipe and then at the end of the article.

Pork "in French" with potatoes in the oven

Cooking time

calories per 100 grams

Great dinner option. IN this recipe not only meat is cooked, but also a side dish at the same time, which significantly saves time and effort.

How to cook:

Tip: To make meat easier to beat, it should be covered with cling film or a plastic bag. Then the pieces will not fall apart, and the hammer will remain clean.

When choosing products for any dish, you should always choose the freshest products. Today we will cook with pork, so let's start remembering how to choose it.

Of course, it is wiser to take fresh and chilled meat, instead of frozen. After all, the period of such a product is absolutely not known. To identify a fresh piece of pork, you have to feel it. Finger dents should disappear faster than you remove your fingers. If it takes a few seconds, it is better to refuse the purchase. Pork should be neither wet nor dry, but must be moist. There should be no mucus.

important and appearance a product that usually makes the first and most important impression. The meat must be natural color- pink and without any other shades. In no case should there be spots, cuts, scratches and a grayish color. Remember that the darker pink color» meat, the older the animal. Dark meat will take longer to cook and may be tough as a result.

Be sure to carefully examine the fatty layers on the meat. They should be white or cream in color. Cream stripes will indicate that the pig was old or adult. For a tender dish, opt for lighter meats. If the layers of fat are pink, then the product was soaked in potassium permanganate to restore its natural pink color.

Juicy pork "in French" in the oven with tomatoes

Very fresh serving of a familiar dish. Juicy tomatoes do not let the meat dry out, and their combination with cheese is a classic.

How long is 50 minutes.

What is the calorie content - 203 calories.

How to cook:

Cut the meat into six pieces, each of which should be beaten with a hammer;
It is necessary to cut the peeled onion into thin rings;
Tomatoes should be cut into the same circles, be sure to cut the stalk;
Coarsely grate a piece of cheese;
Put the salted meat on a baking sheet, and then grease it with mayonnaise on top;
Next, lay the onion on top;
Place tomato slices on top of everything and apply sauce on them;
Sprinkle cheese on top of the food and send everything to bake in the oven for thirty minutes at 190 Celsius. Serve immediately.

Tip: cheese can be any, not even from durum varieties. It tastes best with parmesan or cheese.

Tender pork "in French" with potatoes in cream

Incredible tender dish served with the famous bechamel sauce. It turns out satisfying and elegant.

How much time - 1 hour and 40 minutes.

What is the calorie content - 174 calories.

How to cook:

In a small saucepan, first melt a piece of butter;
Add flour here and fry it until golden, be sure to constantly stir;
Pour in the cream in a thin stream and continue to stir constantly;
Add some salt and nutmeg. If you want, you can crush and add garlic;
Simmer on the fire for about five minutes, having achieved the density of the sauce. Then cool;
Wash the meat, cut into several pieces, beat them with a hammer and season;
Remove the skin from the potato and cut it into slices;
The onion freed from the husk must be cut into half rings;
Pour quite a bit of sauce into the bottom of the mold, spread it over the surface;
Put half of the potatoes on the bottom, completely covering it;
Next, put the pieces of meat and also apply sauce on them;
Put the onion and on top of it the second part of the potato;
Put all the tomatoes on the very top and pour everything with the remaining sauce;
Send to bake for fifty minutes at 200 Celsius. Remove and serve with fresh herbs.

Tip: to make the sauce more flavorful, you can add a mixture of peppers or spices. The same spices can be used by sprinkling them on top of each layer of the dish.

Aromatic French-style pork with mushrooms

Mushrooms and meat are another good combination in cooking. So it turns out even more nutritious, and the mushroom aroma is just crazy.

How long is 45 minutes.

What is the calorie content - 211 calories.

How to cook:

On small pieces cut the pork, after which they need to be beaten off;
Season the pieces and send them to a baking sheet where there is a little oil;
Peeled onions should be finely chopped, and then sprinkle them with meat;
Top with a little mayonnaise;
Pull the champignons out of the jar and cut them into several pieces;
Put them on top of the onion;
Cut the tomatoes into thin circles and put them on top of all products;
Coarsely grate the cheese and sprinkle it on top, and then send the dish to the oven over medium heat for about thirty-five minutes.

Tip: other mushrooms can be used instead of champignons, for example, mushrooms. Can also be used dried mushrooms but they need to be soaked first.

If you have peeled potatoes, and only after that you will deal with meat, then we advise you to be sure to rinse the root crops from starch, then dry them and sprinkle with oil, mix. Thanks to the oil, the potatoes will remain their natural color;
In order for the dish to be cooked correctly and on time, we advise you to cut both potatoes and meat into pieces of the same thickness. After all, if the potatoes are whole, and the meat is beaten to a thickness of 10 mm, then of course, the meat will cook many times faster and have time to cool until the potatoes just reach readiness;
When you work with onions, it is very important to rinse them after cleaning. After all, you cut off one end with the roots, and juice is released from the cut. It is he who will cause tears during work, so it is better to play it safe so as not to waste time washing;
To prepare a really special dish, we suggest you marinate onions. To do this, you need to remove the peel from it, rinse it and cut it. It can be cubes, rings, quarters, half rings, straws, feathers and whatever you want. Then season with sugar, salt, pour vinegar. Adjust the taste and leave for half an hour, then drain;
To get juicy meat, you can pre-fry it in a pan until golden brown. Due to the fact that the crust “seals” the meat juice inside, it turns out to be much juicier than what you just cook in the oven;
If you want a thinner and less high-calorie crust, then use grated cheese mixed with low-percentage sour cream. Potatoes can not only be cut into rings, but also grated with a grater;
To prevent the meat from drying out in the oven, cut it into pieces at least 15 mm thick. Then it will remain juicy and very tender inside.

If you do not know what to cook from the products that are in the refrigerator, then we urgently offer you to cook one of our recipes. Here and meat, vegetables, and sauce and stretching cheese! It would be foolish to refuse such a gastronomic pleasure.