What salad to prepare for meat in French. What salads can be served with meat as a side dish?

We have known this dish since Soviet times. I already told you before, but today we will talk about classic hodgepodge. Solyanka meat soup with potatoes was included in the menu of all restaurants and remains popular to this day.

The secret of the dish is that the solyanka contains different types of meat, smoked meats and sausages. As a rule, these are pork, beef, poultry, ham, brisket, smoked pork ribs, boiled and smoked sausage, and hunting sausages.

Also indispensable ingredients for solyanka are pickles, capers, black olives and lemon. At first glance, solyanka meat soup is quite expensive. But if you prepare the dish after the holidays, when there are many different delicacies left, it will not be expensive at all. I think you will also enjoy this delicious, rich meat solyanka soup, especially on these cold winter days!

Ingredients:

400 g pork on the bone
200 g smoked ribs
100 g boiled sausage
100g smoked sausage
2-3 sausages
2.5-3 liters of water
4 potatoes
2 onions
3 pickled cucumbers
100 g olives
2 tbsp. l. tomato paste
2 tbsp. l. vegetable oil
1 tbsp. l. butter
a small bunch of parsley and dill
lemon (for serving)
sour cream (for serving),
1-2 bay leaves
3 peas of allspice,
0.5 tsp each black pepper and paprika
salt to taste

How to prepare solyanka meat soup:

Let's wash the pork and pork ribs. Place them in a saucepan, add the peeled onion, cover with cold water and cover with a lid.

Place on the fire and skim off the foam with a slotted spoon before boiling. Boil the meat and smoked meats for 1.5 hours.

15 minutes before readiness, add bay leaf and allspice to the broth.

Then remove the pork and ribs from the broth. Let cool, separate the meat from the bones and cut.

Strain the broth and return to the heat, throw away the spices and boiled onions - they are no longer needed. The broth can be cooked in advance so that preparing the solyanka meat soup takes less time.

Wash the potatoes, peel them and cut them into cubes.

Add vegetables to the broth and cook over low heat.

Peel the cucumbers, cut into thin strips or grate. Pour some prepared broth into the pan, add chopped cucumbers and, stirring, simmer for 10 minutes.

When the potatoes are cooked and soft, add cucumbers to the hodgepodge.

Let's cut the onion.

Fry it until transparent in a mixture of vegetable and butter, following the recipe for solyanka meat soup with photo. Then add tomato paste and fry the ingredients together for another 1 minute.

Add the resulting mixture to the hodgepodge.

Let's cut the sausage and frankfurters.

If desired, they can also be fried until golden brown. Together with the meat, add them to the pan with the rest of the ingredients.

Some categories of people classify hodgepodge as an expensive dish, but you can do things differently. We tell you how to prepare a delicious hodgepodge of meat using readily available ingredients at home.

The best recipes for mixed meat solyanka

Meat solyanka has a traditional recipe. However, at home, housewives have gotten used to cooking it using other technologies, which we will consider below. Choose the option you like and act!

No. 1. Solyanka soup with meat: “Classics of the genre”

butter - 25 gr.
tomato paste - 35 gr.
smoked ribs - 0.3 kg.
olives - 30-35 pcs.
onion - 2 pcs.
pork/beef on the bone - 650 gr.
water - 2.8 l.
vegetable oil - 45 ml.
gherkins - 6-8 pcs.
parsley - 0.5 bunch
ham, smoked sausage - 150 gr.
laurel, peppercorns - 3 pcs.
capers - 60 gr.
lemon, sour cream - in fact
ground black pepper, salt - to your taste

Before you prepare a delicious hodgepodge of meat, take all the ingredients according to the list. The soup, cooked with your own hands at home, turns out rich and aromatic.

1. So, pour water in the volume according to the recipe into the cooking container. Place the ribs with meat inside. Let the liquid boil, skim off the foam.

2. When bubbling begins, place 1 peeled onion into the pan. Set aside for 2 hours and simmer the ingredients on low power.

3. Approximately 1 hour 45 minutes after the start of simmering, add the bay leaf and peppercorns inside. Sprinkle with salt to your taste.

4. After cooking is complete, remove the ribs with meat, separate from the bones and chop. Throw away the onion forever, pass the broth itself through a couple of layers of gauze.

5. Now chop the gherkins into thin slices. Chop the sausage and ham into small cubes, not too coarse. Place the ingredients along with vegetable oil in a frying pan and fry for 3 minutes. Pour in a little broth, simmer for another 4 minutes.

6. Separately, fry the second onion in butter, chopping it. Sprinkle with pepper, add tomato paste, simmer for about three minutes. Mix with sausage, cucumber and ham. Add these ingredients to the broth.

7. Return the chopped and separated meat to the pan. Grind olives or olives into thin rings, also mix into a common bowl. Boil the ingredients for a quarter of an hour, then add the capers.

8. Since preparing the best mixed meat solyanka is as easy as shelling pears, we hope that you succeeded at home! Taste the solyanka with lemon slices, chopped greenberries and sour cream.

No. 2. Solyanka soup with sausage and olives

Above we looked at how to cook hodgepodge meat and provided a step-by-step recipe. Now let's talk about sausage-based soup.

broth - 2.8 l.
sausage (boiled and smoked) - 250 gr.
tomato paste - 50 gr.
cucumber pickle - 130 ml.
carrot - 1 pc.
gherkins - 7 pcs.
pork/beef brisket - 0.3 kg.
olives - 25 pcs.
potato tubers - 5 pcs.
onion - 1 pc.
lemon, herbs (for serving) - in fact

Solyanka soup using this technology will appeal to everyone without exception. Classic recipe with sausage.

1. The broth must be filtered in advance through a couple of layers of gauze. Now chop 2 types of sausage into cubes, chop the brisket as desired. Combine the ingredients, fry in oil and add to the broth.

2. Since it is best to prepare hodgepodge meat according to this recipe with potatoes, we will do this at home. Remove the skins from the tubers, chop them and throw them into the pan to cook.

3. While the ingredients are simmering, make a fry of chopped onions, grated carrots, chopped gherkins and tomato paste. Simmer in oil for about 5 minutes, then pour in a little water and simmer until done. Transfer to saucepan.

4. Pour the cucumber brine here, taste it, add salt if necessary. Chop the olives into slices and mix with the other ingredients along with the chopped greenberries.

5. Add lemon slices, cover and let the solyanka (soup) sit for a quarter of an hour. Here's an easy recipe with sausage and olives!

No. 3. Mixed meat hodgepodge with potatoes

Mixed meat solyanka is often cooked with potatoes; we will provide a step-by-step recipe.

water/broth - 2.7 l.
potatoes - 0.2 kg.
pork belly - 150 gr.
pickled cucumbers - 180-200 gr.
carrot - 1 pc.
smoked ribs - 150 gr.
sausage (boiled and smoked) - 100 g each.
ketchup - 50 gr.
onion - 2 pcs.
olives/olives - 30 pcs.
laurel - 4 pcs.
salt, ground black pepper - to your taste
lemon, greenberries, sour cream - in fact

Before preparing hodgepodge meat, decide on the composition of the meat components. At home, it is permissible to replace them with similar ones (smoked chicken ham, sausages, etc.).

1. So, chop the potatoes into cubes and let them cook in water/broth for a third of an hour. During this time, make a fry using chopped onions, grated carrots, ketchup, and diced cucumbers.

2. Move this frying to the potatoes, pour in a little more oil. Now add the chopped sausage and brisket to fry. Season with salt and pepper, pour in a little water, simmer for 10 minutes.

3. Now add the contents of the pan to the rest of the ingredients. Also add olives, chopped olives, bay leaves and chopped herbs.

4. Cook the soup for about 12 minutes, turn off. Let sit, pour into plates, and top each dish with a slice of lemon and sour cream. Taste it!

No. 4. Solyanka with mushrooms and cabbage

carrot - 1 pc.
lemon juice - 20 ml.
white cabbage - 350-380 gr.
onion - 1 pc.
fresh champignons - 0.2 kg.
olives - 20-25 pcs.
homemade ketchup - 40 gr.
filtered water - 2.8 l.
laurel - 2 pcs.
salt, seasonings

We looked at how to prepare mixed meat solyanka earlier. Now pay attention to the mushroom version of the dish at home.

1. Pass the carrots through a grater, chop the onions and mushrooms into cubes. Finely chop the cabbage in the usual manner. In another bowl, combine vegetables, excluding mushrooms.

2. Heat some oil and place the prepared vegetables in it. Pour in water, add laurel, salt and spices. Stir and keep on low heat for 12-15 minutes.

3. Mix mushrooms with ketchup. Send the preparation to the main components, pour in lemon juice. Mix everything thoroughly. Add water if necessary.

4. Since it is not difficult to prepare hodgepodge with mushrooms and cabbage, simmer it for about 10-12 minutes. Almost before finishing, add olives. Leave the dish to steep for a third of an hour.

No. 5. Cabbage solyanka with meat

tomato paste - 140 gr.
carrot - 1 pc.
onion - 2 pcs.
garlic cloves - 6 pcs.
pork pulp - 0.5 kg.
cabbage - a small head
ripe tomatoes - 2 pcs.
granulated sugar - 20 gr.
laurel - 3 pcs.

It is not difficult to understand how to prepare mixed meat solyanka. It is liquid, but there is another recipe for a dish prepared at home from cabbage with meat.

1. Prepare the meat in the usual way and chop into squares. Grease a frying pan with oil and heat it up. Fry the pork until golden.

2. Grate the carrots and chop the onion into cubes. Add vegetables to meat. Sauté. Shred the cabbage as desired and add to the main ingredients. Add seasonings and stir.

3. Finely chop the garlic cloves and tomatoes. Fry in a separate pan. Stir in tomato paste and bay. Add a small amount of water and granulated sugar. Wait until it boils, remove the bay leaf.

4. Add the finished sauce to the meat and stir. Simmer over low heat for a quarter of an hour. Now you know how to prepare an unusual hodgepodge of cabbage and meat.

No. 6. Cabbage solyanka with sausages

carrot - 1 pc.
tomato paste - 60 gr.
laurel - 2 pcs.
freshly ground black pepper - 2 gr.
white cabbage - 0.4 kg.
granulated sugar - 20 gr.
vegetable oil - 40 ml.
sausages (to choose from) - 7 pcs.
onion - 2 pcs.

We know how to prepare mixed meat solyanka. Consider a variation of a cabbage dish with sausage. Prepare all the necessary products at home.

1. Grind the carrots and chop the onions. Chop the cabbage as usual. Heat the oil in a thick-bottomed pan. Dip the onion into it and cook until transparent. Then add carrots. Fry.

3. Simmer over low heat until the cabbage is completely cooked. Once it turns a nice orange hue, add the bay leaves, chopped sausages and seasonings.

4. Wait a few more minutes. Let the dish cool slightly. Serve in portions with sour cream.

No. 7. Solyanka in a slow cooker

onion - 1 pc.
cucumber pickle - 130 ml.
smoked ribs - 0.3 kg.
carrot - 1 pc.
cervelat - 0.4 kg.
sausages - 0.3 kg.
pickled cucumbers - 4 pcs.
tomato paste - 60 gr.
garlic cloves - 6 pcs.
pitted olives - 25-30 pcs.
laurel - 3 pcs.
black peppercorns - 5 pcs.
lemon - 1 pc.
filtered water - 2 l.
fresh greens

Consider how to prepare hodgepodge of meat in a slow cooker. Stock up on the necessary ingredients at home.

1. The onion should be chopped into half rings. Pass the carrots through a grater. Chop the cucumbers into small cubes. Simply cut the ribs, chop the remaining smoked products into bars.

2. Fry onions with carrots and tomato paste in a slow cooker. Then add cucumbers and brine. Stir. After a few minutes, add the smoked products. Pour in 2 liters. boiling water Add seasonings.

3. Set the multicooker to “Cooking” mode and set aside half an hour. At the same time, chop the olives, garlic cloves, herbs and lemon. Once the program is finished, throw in these components.

4. Solyanka soup in a slow cooker is almost ready. Let it brew under the lid for another quarter of an hour. Then serve.

No. 8. Solyanka for the winter from cabbage

salt - 100 gr.
cabbage - 4 kg.
juicy tomato - 1 kg.
carrots - 1 kg.
vegetable oil - 120 ml.
granulated sugar - 40 gr.

Let's look at how to prepare hodgepodge for the winter from cabbage. The procedure will not cause you any difficulties.

1. Shred the cabbage in the classic way. Grind the carrots through a medium grater. Salt the vegetables and stir.

2. Heat the oil in a saucepan. Place prepared vegetables in it. Simmer the food for about 25 minutes.

3. Add granulated sugar and salt. Add tomato slices. Simmer for another 5-7 minutes. Place the workpiece in a sterile container and tighten it. Wrap with warm cloth. Store in the cellar.

It’s quite easy to understand how to prepare mixed meat solyanka and learn how to make it. In addition to the classic recipe, there are quite interesting variations of the dish. Consider them all at home. Over time, try preparing hodgepodge in different ways.

Speaking French is not the easiest task. How to highlight the taste of the main dish without overloading it? Check out our options!

Light salad of fresh vegetables

What side dish should you serve meat with in French if the main dish includes potatoes? We think a vegetable salad would be the best accompaniment.

Ingredients:

one fresh cucumber;
two tomatoes;
six radishes;
half a small head of kohlrabi;
two boiled eggs;
two teaspoons of mustard;
three tablespoons of olive oil;
a teaspoon of brown sugar;
vinegar and salt to taste.

So, let's prepare a side dish for meat in French. You will find a photo and detailed recipe below.

Wash the vegetables well and chop them. Cut the cucumber lengthwise and then cut it into very thin slices (use a special knife for this purpose). Cut the radishes into rings and the tomatoes into small pieces. Grate or chop the kohlrabi into strips. Chop the egg whites with a knife.

Prepare a sauce from mustard, boiled yolks, sugar and olive oil. At the very end, add vinegar and mash the food with a fork.

Mix the prepared vegetables, add salt and place on plates. Garnish the salad with sauce and serve.

What side dish goes with meat in French?

Another great option is a warm vegetable and cheese salad. In appearance, this dish resembles a stew and has a rich taste.

Products:

eggplant;
two sweet peppers;
a quarter of a small onion;
two tablespoons of suluguni;
white wine vinegar, salt and oil - to taste.

How to prepare a side dish for meat in French?

To do this, first process the vegetables, peel the eggplant and onion, and remove the core from the pepper. After this, cut the products into strips and fry separately.

Combine the prepared ingredients, salt them, add oil and vinegar to taste. Sprinkle the salad with grated cheese and serve it along with the meat.

French side dish for meat: recipe for mashed potatoes with cheese

If the main dish consists of meat, cheese, vegetables and sauce, then it can be supplemented with a hearty side dish.

Ingredients:

potatoes - one kilogram;
egg yolk;
grated cheese - 100 grams;
nutmeg - one pinch;
salt and ground pepper.

A potato side dish for meat in French is prepared as follows:

First peel the potatoes and then boil them until tender (don't forget to add a little salt to the water). After this, crush it into puree, mix with the yolk, spices, cheese and salt.
Transfer the warm side dish to the special attachment. Place the puree on the parchment, giving it the shape of a rose.

Bake the potatoes for about 20 minutes in a well-heated oven. When the puree is covered with a beautiful golden brown crust, it can be placed on plates with the meat.

and cheese

Which side dish for French meat is better to choose if you like a bright, spicy taste? We offer you our option:

iceberg lettuce - 150 grams;
fresh cucumber, bell pepper and tomato - 50 grams each;
garlic powder, salt, white pepper - half a teaspoon each;
ginger - 20 grams;
olive oil - one tablespoon;
chopped greens - half a bunch;
feta cheese or any other soft cheese - 50 grams;
olives - six pieces;
lemon juice - one tablespoon.

It is very simple to prepare a light side dish for meat in French.

Tear the lettuce leaves into small pieces, and cut the cucumber and sweet pepper into thin strips. Cut the tomato into half rings. Mix the products in a salad bowl, add salt, garlic and herbs.

Prepare a dressing with oil, lemon juice, ginger and pour the sauce over the salad and mix. Add olive rings and finely diced cheese to the vegetables. Before serving, let the salad sit in the refrigerator for at least half an hour.

Complex side dish

By this phrase we do not at all mean a difficult-to-prepare dish that you will have to pore over for a long time. On the contrary, this side dish is easy and quick to prepare - see for yourself:

Place half a portion of mashed potatoes, sliced cucumbers and tomatoes, and two tablespoons of canned green peas on plates with meat.
Another simple option can be made from Korean carrots, boiled beans and fried potatoes.
Don't forget that a side dish can also serve as a decoration. Therefore, serve roses from tomatoes and curly slices of fresh cucumber with meat.
Grilled vegetables - eggplant, sweet peppers of different colors, tomatoes, potatoes, onions.

If you understand our idea, you can easily create several more options on your own that will ideally complement the main dish.

Stewed vegetables in oriental style

A side dish for meat in French does not have to comply with the strict rules of European cuisine. Take this simple idea and put it into practice.

Ingredients:

large eggplant;
red, yellow and green peppers - one each;
bulb;
soy sauce - two tablespoons;
a little salt;
sesame;
vegetable oil.

Peel the eggplant and then cut into cubes. Wash the peppers, remove seeds and stalks, cut the pulp into medium-sized pieces. Remove the skin from the onion and then finely chop it.

Heat a frying pan and fry the eggplant until half cooked. Add pepper and onion to it. Stir the ingredients, cover them with a lid and simmer for five minutes.

Pour soy sauce into the vegetables and sprinkle them with sesame seeds. Salt the dish to taste and stir. The French side dish for meat can be served either warm or cold.

Potato and Korean carrot salad

Here is another recipe that goes well with baked meat. It will accompany the main dish not only during a family dinner, but will also look great on the holiday table.

Ingredients:

boiled potatoes (in their jackets) - 500 grams;
Korean carrots - 250 grams;
canned green peas - seven tablespoons;
fresh dill - half a bunch;
garlic - two large cloves;
salt - half a teaspoon;
vegetable oil - three tablespoons.

To begin, wash the potatoes well and boil until tender. To make the skin easier to remove, immediately place the tubers in cold water. Next, the potatoes need to be peeled, cut into cubes, combined with carrots and peas.

Prepare the dressing. To do this, mix chopped dill, finely chopped garlic, salt and vegetable oil. All you have to do is mix the sauce with the vegetables and transfer the finished salad to a dish.

As you may have noticed, side dishes for meat can be prepared from a variety of products. Read our recipes and choose any dish to your liking.

Not a French recipe for meat in French.

A golden brown crust with a creamy sauce on the outside and juicy, tender flesh on the inside - just the photo of this dish makes you think: isn’t it time to refresh yourself? And the name, hinting at French origin, only increases the intrigue.

Meat in French recipe with respectable age, was originally called Veau Orloff, and was first given to Count Orlov, an associate of Empress Catherine II. The basis of that dish was baked veal under a layer of potatoes, mushrooms and onions, with bechamel sauce. It was in this form that the meat was served in French to Count Orlov in a Parisian restaurant.

Like any famous recipe, French-style meat has undergone a huge number of changes until it has reached the present day. We must pay tribute to Soviet women. Indeed, thanks to the diligent efforts of housewives, in the depths of Soviet six-meter kitchens, the French meat recipe was so modified that today it is considered a completely domestic masterpiece.

What happened to the original French meat recipe? During Soviet times of food shortages, women varied the recipe with what was in the refrigerator. So all available products were added to the recipe. With minimal money and time spent, an excellent result was obtained. French-style meat gained many admirers because, indeed, it turned out very tasty. Due to the large difference from the original source, today it is safe to say that French meat has nothing in common with French cooking.

The indisputable advantage of this dish is that the ingredients are democratic; they can be easily changed. Therefore, meat in French has many versions of preparation.

An interesting fact: the French themselves have no idea that their country has become the primary source of one of the most beloved and desired dishes on the Russian table.

How to prepare a marinade for meat in French.

Did you know that the very first marinade appeared in ancient Rome? And it was ordinary sea water - the Romans soaked food supplies (meat, fish, vegetables) in it before cooking. In the hot Mediterranean climate, foods soaked in salt water lasted longer. Later, people began to add various herbs and spices to the marinade, adding a new taste to the boring dish.

Nowadays, many, considering the natural taste of meat ideal, are of the opinion that it is pointless to supplement meat with extraneous flavors. It's hard to argue with that. However, most chefs are convinced that properly marinated meat is half of a successfully prepared dish.

There are a lot of ways to prepare a marinade for meat in French, here you are free to choose any one you like. I marinated my meat in French like this: I prepared the ingredients:

● Olive oil 1 tbsp. l.;
● French mustard 1 tsp;
● Dry French herbs 1 tsp;
● Paprika 1 tbsp. l.;
● Wine vinegar 1 tbsp. l. (can be replaced with lemon juice);
● Crushed garlic 1 tsp;

Mixed the indicated ingredients in a separate bowl. I coated the meat with the prepared marinade and put it in the refrigerator for half an hour.

To cook meat in French you will need the following ingredients:

Entrecote (medalier) 250-350 gr.;
Green peppercorns, pickled (or capers) 20 gr.;
Fresh cow's cream (20%) 200 ml;
Onion 1 pc.;
Cognac 20 ml;
Butter 50 gr.;
Salt;
Vegetable oil.

Thanks to spices, our food acquires a special aroma and taste, which is why cook meat in French I'll start with the sauce. Spicy and aromatic, it is ideal for most meat dishes. So, green pepper sauce.

Peeled the onions and finely chopped them into cubes. Over low heat, melt a piece of butter in a frying pan, add chopped onion and stirring constantly, bring it to a soft state. Here, the main thing is not to let it start to fry. Then, she poured cognac into the frying pan and evaporated the alcohol over low heat for a couple of minutes, stirring constantly.

Afterwards, I added pickled green peppercorns to the frying pan. And she mixed everything up. If you can’t find pickled green peppercorns, you can use capers instead, or just add ground black pepper.

How to make meat sauce in French

The final stage of preparing the sauce is adding cream and salt to the pan, to taste. Stirring constantly so as not to burn, fry the sauce for another 5 minutes, until it begins to thicken, and remove from heat.

How to make meat sauce in French

Let's move on to the meat. For French meat, I bought beef entrecote. I washed it with cold water, blotted it with paper napkins and sprinkled it with a little coarse salt.

French fry meat I recommend using a grill pan with a grooved surface. In such a frying pan you can cook with a minimum amount of oil: the meat is perfectly fried, becomes juicy, tender and acquires a golden crispy crust.

I greased my frying pan with vegetable oil, heated it up, laid out the entrecote and fried it on both sides over high heat. The frying time depends on the thickness of your entrecote and the power of the hob. It took me 7 minutes. Meat in French should not burn! After frying, the entrecote should be a little damp inside - this is considered normal.

Most people are meat eaters, and they constantly cook meat dishes, or fry, boil, bake only meat, and then serve it to the table with some kind of side dish. More often, since it turns out to be more economical, housewives cook chicken meat, legs, wings or the whole chicken.
After all, chicken meat is very tender, tasty, it can be given not only to adults, but also to children. Chicken legs, of course, are very popular. After all, there are so many ways to prepare chicken legs that it seems that all the recipes have already been tried.
But maybe our recipe will be new to you. In addition, you will be offered a choice of two salads as a side dish. And it’s up to you to decide which salad to serve with chicken.
Chicken leg in paprika has a pleasant taste and a light aroma of bell pepper. And in order not to interrupt this divine taste with a complex high-calorie side dish, I suggest preparing a spicy potato salad as an addition to the chicken leg. Both satisfying and unusual.

For potato salad with chicken you will need:

three potatoes;
- 1 carrot (medium);
- 15 g of wine vinegar;
- half a glass of water;
- onion head;
- black pepper;
- a pinch of dry chicken broth;
- salt;
- 1 chicken leg;
- fresh cucumber;
- 2 sprigs of dill;
- 1 egg;
- a teaspoon of paprika;
- 2 lettuce leaves;
- 30 g breadcrumbs;
- 80 g vegetable oil;
- 40 g flour.

Preparing potato salad for meat:

Boil the carrots and potatoes, but do not let the potatoes become overcooked. Drain the water and cool the vegetables.

Cut the potatoes into wide slices and the carrots into slightly thinner slices. Place them in a bowl.

Dissolve dry broth in hot water and add vinegar. If you don't have wine vinegar, use regular or apple cider vinegar. Place the mixture on the fire and bring to a boil.
Finely chop the onion and add to the broth. Add salt and pepper. Stir and remove from heat.

Place the mixture in the bowl with the potatoes and stir gently. The salad should stand for half an hour so that the potatoes are saturated with the broth.

Cut the cucumber into thin slices, chop the greens, put the vegetables in the salad and pour over oil (40 g). Stir again.

Divide the chicken leg into three parts.

Pour paprika into a bowl, add egg and spices. Lightly beat the mixture with a fork.

Dip each piece of chicken leg in flour, then dip in egg and coat in breadcrumbs.

Fry the legs until golden brown.

Add a little hot water to the legs, reduce the heat to low and simmer under the lid until the meat is cooked, occasionally turning the pieces to the other side.
Place lettuce leaves on a plate, place potato salad on them with the meat, and place a portioned piece of chicken next to it.

And for those who prefer fresh vegetable salad, here is another recipe.

Salad for meat from cabbage and canned mushrooms

To prepare a vegetable salad for meat, you will need (for 4 servings):

fresh cucumber;
- a quarter of a small fork of young white cabbage;
— 200 g of canned mushrooms;
— 200 g of canned green peas;
- 4 lettuce leaves;
- 1 tomato;
- a small bunch of dill;
- 150 g mayonnaise;
- ground black pepper;
- salt.

Preparing vegetable salad for meat:

Shred the cabbage thinly, place in a bowl, sprinkle with salt and lightly knead with your hands.

Add chopped mushrooms and green peas to the cabbage.

Cut the fresh cucumber in half lengthwise and cut into thin slices.

Cut the tomato in half and cut into slices. Combine them with cabbage. Coarsely chop the lettuce leaves and chop the dill. Place in a bowl with the remaining vegetables.

Salt and add mayonnaise. Stir gently.

I hope that now you won’t have any questions about what to serve with meat or what salad to make for your company. Bon appetit!