French pork meat in foil. Meat in French in the pork oven - six recipes

This dish has long been considered traditional on the festive table of many families. To make the filling juicy and the crust appetizing, I suggest a simple recipe for meat in French in foil.

INGREDIENTS

• Meat 600-700 Grams
• Mushrooms 350 Grams
• Bulb 1-2 Pieces
• Cheese 200-300 Gram
• Tomato 1 piece
• Mayonnaise 100 Grams
• Salt 1 Pinch
• Pepper 1 Pinch
• Vegetable oil 2 tbsp. spoons

Step 1

1. Absolutely any meat can be used for this dish, but traditionally they still take pork. It is moderately juicy and non-greasy. The meat should be washed, dried a little and cut into pieces of medium thickness.

Step 2

2. Lightly beat off each piece on both sides. In order not to damage the structure of the meat, you can use cling film.

Step 3

3. In parallel, it is necessary to deal with the second process - mushrooms. Pour a little vegetable oil into the pan and send the washed, peeled and chopped mushrooms there. Also peel and chop the onion, add it to the mushrooms. Fry over medium heat until tender, season with salt and pepper to taste. If desired, in the recipe for cooking meat in French in foil, you can use not only fried, but also pickled mushrooms.

Step 4

4. Put a sheet of food foil on a baking sheet. Lightly grease with vegetable oil (it is most convenient to use a brush) and lay out the meat. For convenient serving, you can make small distances between the pieces. Salt and pepper the pork, adding spices if desired. Add mayonnaise or sour cream.

Step 5

5. Wash the tomato and cut into thin slices. Put a couple of circles on each piece of meat. Place fried mushrooms on top. Grate cheese and sprinkle on top.

Step 6

6. Cover the top with a second sheet of foil, pinching the edges tightly. Send the form to the preheated oven for 30-35 minutes. During this time, the French-style meat in foil will cook a little at home and, if desired, you can remove the foil to brown the cheese crust. This recipe has another undoubted advantage - the baking sheet will remain clean.

Step 7

7. When the meat is ready, it can be served with a side dish or vegetables.

Today, French-style meat in the oven stands alone in our kitchen and occupies a dominant position on the table. There are up to a dozen, or even more, varieties of this dish. But certainly in all recipes there are three ingredients - meat, onions and mayonnaise. You can cook meat in French with mushrooms in the oven, meat in French with potatoes in the oven, meat in French with tomatoes in the oven. And also, depending on what kind of meat you want to use in this dish, they distinguish between meat in French in the oven from pork, meat in French in the oven from chicken, meat in French in the oven from beef. Of course, your personal preferences are important in this matter, but the classic version of the French-style meat in the oven dish is pork.

Meat dishes in the oven are varied. How to cook meat in French in the oven is well understood from our recipes with photos of dishes. For example, when preparing the recipe “French meat in the oven”, a photo of this dish will tell you how it should look like in the end. Or, if you are planning to make some original French-style meat in the oven, the photo and recipe for such a dish will be all the more useful to you. If you have prepared your own version of the French-style meat in the oven dish, be sure to send us the recipe, we will tell other lovers of this dish about your invention. Using photos in recipes helps housewives. A very useful way to learn how to cook meat in French is with a video. A sacrament takes place in the oven, which should be captured on video and shown to all interested culinary specialists.

Many people know how to cook meat in French in the oven, but it's still worth checking out our recipes. There you will find a lot of interesting things.

Maybe some tips for cooking meat in French in the oven will also help you:

Lean pork and veal pulp are suitable for this dish. We do not recommend using lamb and beef, as lamb will “clog” the dish with its taste, and with beef you can not guess - it’s wrong to choose a piece.

It is necessary to use sweet juicy varieties of onions, "strong" onions should be slightly soaked in cold water or poured over with boiling water.

There are two classic options for a set of products: meat-potatoes-onions-mayonnaise-cheese and without the addition of potatoes. All other ingredients that are used when cooking meat in French are secondary.

Before cooking, the baking sheet is smeared with vegetable oil, the pieces of meat are washed, dried, and lightly beaten.

If you are cooking meat with potatoes, then the latter can be laid out either as the first layer or as the penultimate one. In the first case, the potatoes are cut into thick slices and spread on a baking sheet. In the second - cut it as thin as possible.

We put the baking sheet with the products laid in the oven preheated to 180-200 degrees and bake until cooked, about 40 to 60 minutes.

A few words about cheese. It is better to use a mixture of two types of cheese - soft (such as Cheddar or Gouda) and hard (Parmesan). In some cases (depending on the oven) you can sprinkle the dish with cheese 10-15 minutes before the end of cooking. And most importantly, do not spare the cheese if you want to get a crispy cheese crust. It is better to reduce the layer of mayonnaise.

Pork in French with potatoes has been a popular dish since Soviet times.

An interesting fact: all over the world, "meat in French" is called beef stew in wine, and only in our country is it a hearty and high-calorie pork dish.

In this article, we have collected the best French style pork recipes with potatoes.

Pork in French with potatoes - the basic principles of cooking

The main ingredients of the dish are: potatoes, pork, cheese and onions.

For pork in French with potatoes, take a tenderloin. It is desirable that it be fresh meat, not frozen. The pork tenderloin is washed and cut across the fibers into slices. Each piece is lightly beaten, salted and peppered.

Onions are peeled, cut into thin feathers or rings. Some recipes pickle it. To do this, the onion is laid out in a deep plate and poured with apple or wine vinegar diluted with water. The marinade is salted and sugar is added to it. Pickle onions for about half an hour.

Potatoes are peeled and chopped into thin slices.

Ingredients for meat in French lay out in layers. Pork is laid out in a greased form, then the meat is covered with a layer of onions. If it was pickled before, the onion should be slightly squeezed. Lay out the next layer of potatoes. The dish is generously sprinkled with grated cheese and smeared with mayonnaise.

French-style pork with potatoes is baked in the oven for about an hour at 180 C.

Recipe 1. French-style pork with potatoes in the oven

Ingredients

40 g pork tenderloin;

vegetable oil;

three potatoes;

a pinch of salt and freshly ground pepper;

red large onion;

100 ml dry red wine;

150 g of cheese;

Fresh greens;

Cooking method

1. We take a pork tenderloin, rinse it well under the tap and cut off all unnecessary. Lightly dry with paper towels and cut the meat into slices a centimeter thick. Each piece is lightly beaten with a hammer. We lay out the beaten meat on the board, sprinkle it with salt and pepper. We repeat the procedure on the other side.

2. We shift the pork into a deep bowl and fill it with dry red wine. Within half an hour, the meat will become fragrant and soft. You can marinate the pork overnight.

3. We clean and wash vegetables under the tap. Cut potatoes into thin slices. We chop the onion in half rings. Coarsely three cheese.

4. Spray a deep heat-resistant form with oil. We spread an even layer of potato slices on the bottom and lightly salt it. Put the marinated meat on the potatoes. Sprinkle with finely chopped herbs. The next layer is the onion.

5. In a separate bowl, mix sour cream and mayonnaise in equal proportions. Pour this sauce evenly over the dish. We cover the form with foil and send for forty minutes in an oven preheated to 220 C. After this time, remove the foil, sprinkle the French-style pork with potatoes with plenty of grated cheese and put in the oven for another quarter of an hour.

Recipe 2. French-style pork with potatoes in a slow cooker

Ingredients

200 g fresh pork meat;

two pinches of freshly ground black pepper;

bulb of medium size;

coarse salt;

400 g potatoes;

three large fresh champignons;

75 ml of refined sunflower oil;

Cooking method

1. Rinse the pork under warm running water, pat the meat dry with paper towels and place on a cutting board. Clean pork from excess fat, veins and films. Cut it into thin plates, then chop into small pieces. Transfer the meat to a clean bowl.

2. Wash the champignons, dry them and cut off the hardened places on the hats and legs. Chop the mushrooms into half a centimeter thick pieces. Transfer the mushrooms to a separate plate.

3. Peel the onion, rinse and chop into thin half rings. Lay out on a plate.

4. Rinse the tomato, wipe it with a napkin, cut the stem and cut the tomato into thin circles.

5. Peel the potatoes from the skin, rinse and cut into fairly thin slices. Cheese grate on a coarse grater.

6. Pour sunflower oil into the container of the multicooker. Lay out the pork pieces in an even layer, salt and pepper the meat. Lubricate the layer of pork with a spoonful of mayonnaise. Put the onion and mushroom slices in the next layer. Put potato slices on top of the onion-mushroom layer and grease it with mayonnaise. Put the whole potato in this way, lubricating each layer with mayonnaise. Arrange tomato slices on top and sprinkle with grated cheese.

7. Place the container in the multicooker, close the lid tightly and turn it on to the “Baking” mode. Cook for forty minutes. Cool the cooked pork with potatoes slightly and serve, cut into portions.

Recipe 3. French Pork with Potatoes in Foil

Ingredients

400 g pork;

clove of garlic;

six potatoes;

30 g mustard;

two bulbs;

10 g of sugar;

carrot;

coarse salt and pepper;

150 g sour cream;

fresh parsley;

70 g Parmesan cheese;

50 ml refined sunflower oil.

Cooking method

1. Wash a piece of pork under the tap, soak with napkins and cut into four portions. Each put in a bag and lightly beat off the meat with a hammer. Peel the clove of garlic and pass through a garlic press. Mix it with salt and pepper. Rub the resulting mixture on both sides of each piece of pork.

2. Peel the potatoes, wash and cut them into circles that are not too thick. Put the potato slices in lightly salted boiling water and cook for about five minutes from the moment of boiling.

3. Coarsely grate the peeled carrots. Peel the onions and chop into half rings. Put the vegetables in a pan with hot oil and fry over moderate heat until golden brown.

4. Mix sour cream with mustard, add salt, sugar and mix. Coarsely grate the cheese.

5. Take a piece of foil, grease it with oil and put one fourth of the potatoes in the middle. Put a piece of pork on it and evenly grease it with mustard-sour cream sauce. Put the fourth part of the vegetable fry on top of the meat, grease again with the sauce and sprinkle with grated cheese. Wrap the edges of the foil and place on a baking sheet. In the same sequence, we make three more bags.

6. Preheat the oven to 220 C and put a baking sheet with meat in it. Bake pork with potatoes for forty minutes. Unroll foil before serving.

Recipe 4. French Pork with Potatoes and Tomatoes

Ingredients

half a kilogram of pork tenderloin;

500 g potatoes;

spices and salt;

150 g of cheese;

olive oil;

four tomatoes;

three cloves of garlic;

two bulbs;

Cooking method

1. Cut the cutout into slices and lightly beat off. Immediately salt and season with spices on both sides.

3. Peel the potatoes, wash and cut into thin slices. Rinse the tomatoes, pat dry with a paper towel and cut into slices. Peel the bulbs and chop into rings or feathers.

4. Put the potatoes in a bowl, pour over it with oil, pepper, salt and mix.

5. Lubricate a deep form with oil, put half of the potatoes in an even layer on the bottom and grease it with sauce. Arrange half of the chopped onion on top. Put the beaten pork on top of it and grease with sauce again. Put the remaining vegetables in this order: potatoes, sauce, onions and tomatoes. Sprinkle the dish with finely chopped herbs.

6. Place the form in the oven, heated to 210 C for forty minutes. Ten minutes before cooking, sprinkle the dish with grated cheese.

Recipe 5. French Pork with Potatoes in Cream

Ingredients

eight potatoes;

purple onion;

700 g of pork pulp;

2 pinches of sweet ground paprika and black pepper;

100 ml refined vegetable oil;

200 ml cream;

2 pinches of turmeric.

Cooking method

1. Wash the pork pulp, dry and cut into small pieces. Salt, pepper and roll the meat pieces in flour.

2. Put the pork in a pan with hot oil and fry it until golden brown.

3. Cut the peeled onion into slices. For this dish, take small potatoes. Peel it and cut into 2-4 pieces. Place potatoes in a bowl and season with salt, turmeric and paprika. Mix. Fry potatoes until golden brown.

4. Put the pork pieces, potatoes and onion slices into a baking dish. Pour cream over everything and cover with foil. Preheat the oven to 180 C and put pork and potatoes in it for forty minutes.

Recipe 6. French Pork with Potatoes in a Pan

Ingredients

kg of potatoes;

coarse salt and pepper;

five bulbs;

300 g sour cream;

kg of pork tenderloin;

300 g cheese.

Cooking method

1. Peel, wash and dry the vegetables. Cut the potatoes into not too thick circles. Chop onions in half rings.

2. Cut the pork into portions a centimeter thick. Each beat off with a hammer. Put the meat in a bowl, pepper, salt and mix.

3. Put the potatoes in a greased pan, salt and pepper. Put the meat on top of the potatoes. Top it with sour cream. Spread a layer of onion over the meat. Brush it with sour cream as well.

4. Put the pan on moderate heat, cover tightly with a lid and cook for half an hour from the moment of boiling. Then open the lid, sprinkle the dish with cheese and leave the pork and potatoes on the fire for another ten minutes.

Recipe 7. French Pork with Alternativa Potatoes

Ingredients

half a kilogram of pork;

bulb;

50 g sour cream;

3 cloves of garlic;

300 g potatoes;

250 g of champignons;

200 g of cheese;

eggplant.

Cooking method

1. Cut a piece of pork into four steaks. Brush each with oil, salt and pepper.

2. Heat a dry frying pan well, put the meat in it and fry it until golden brown on both sides.

3. Put the fried pork in a heat-resistant form and leave to rest.

4. Cut the peeled and washed potatoes into thin slices and lay them on top of the meat.

5. Peel and finely chop the garlic and onions. Fry them in a well-heated oil until the onion is transparent. Add finely chopped champignons to the vegetables and fry all together for three minutes.

6. Cut the eggplant into small cubes, put in a bowl and pour salt water over it. After half an hour, drain the water, rinse the eggplants, squeeze and put them on the mushrooms. Fry for three more minutes. Now add sour cream and grated cheese to the pan, salt and pepper. Put the resulting roast on top of the potatoes and smooth.

7. Place the mold in the oven for forty minutes. Bake at 180 C. Remove pork in French style, divide the dish into portions with a spatula and serve with vegetable salad.

French Pork with Potatoes - Tricks and Tips

To cut the pork into even thin slices, leave the meat in the freezer so that it is only slightly seized.

Instead of mayonnaise and sour cream, you can use bechamel sauce.

If possible, use Parmesan cheese for French pork.

Use pork tenderloin or tenderloin for this dish.

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 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 delicate 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.

Cherchet la femme, my mother told me in the morning to bake meat in French in the oven for you. And why do I need a woman, I don’t understand how I can bake meat in the oven myself. Firstly, we need a woman for love, so that noisy children grow up in our house. And secondly, as there is not to give not to take, it is better not to let your beloved women go to meat.

Of course, you can entrust her with frying it, but it’s better to leave it to the peasants in French. They know how to handle it and meat in French will warm the soul. A large glass of wine will be poured into it, a kitten in a bowl of milk, so that it laps next to it.

The fireplace will be lit, they will sit around and invite their girlfriends to their knees. Kids will watch cartoons nearby, and adults will get drunk from meat and wine. I remembered my mother's words forever that a good housewife should be in the house. And meat in French is so, just a small but delicious trifle.

French-style meat baked in the oven is a legendary dish of the late USSR. This period was the time of my youth. I won’t say that this dish, which in my family was usually made from beef, was everyday on our table, but on holidays, baked, aromatic meat was an essential attribute. Even now in our house, as well as in the country, it is not forgotten and is very popular.

True, in France itself it will be difficult for you to find it in the menu of restaurants and cafes. There is a version of how meat in French appeared in Russia. Ekaterina's lover, Count Orlov, was served with this dish in Paris. He then delivered the recipe for cooking meat to Russia, but in the Fifth Republic itself the dish did not stay.

The classic French meat recipe is as follows: beaten pieces of veal about a finger thick are placed on a baking sheet, covered with onion rings and mushroom slices, sprinkled with grated cheese, seasoned with mayonnaise and baked in the oven for about an hour.

The secret of the popularity of meat in French is very simple: it cooks quickly this time, the meat is tender this time two, and of course tasty and nutritious this time three and four. This is how one, two, three, four easily and not forcedly turns out a dish. I tried to preserve these advantages in the proposed variation on the theme of the famous recipe for French-style meat baked in the oven.

Not much off topic to say now. I was reminded today that I still have one more undrawn prize, since May, as much as 200 rubles! For the most unusual, funny comment. So before I start describing this meat recipe in French, I want to announce to you that by the end of the month I need to somehow decide. In turn, you also need to try and write such a comment. Wow. Okay, let's go to the kitchen, it's time to eat.

French-style meat baked in the oven

• beef pulp
• onion
• carrot
• parsley
• one clove of garlic
• mayonnaise
• gouda cheese
• pepper

I separate the part I need from a piece of meat. How to do this correctly can be found in the article Tips for cooking meat.

Here is the piece. I cut it in half and

I beat each piece with a hammer to a thickness of one centimeter. Salt and pepper the meat.

I cut vegetables into strips. Finely chop the garlic and parsley.

I mix everything with mayonnaise.

I put the meat in a greased form. I put vegetables on it.

Then sprinkle with grated cheese. French-style meat is baked in the oven on the middle shelf at a temperature of 160 degrees. This tedious process lasts about an hour.

My expectation was rewarded in full, with this appetizing creation of human hands.

I have not been to France, but I love meat and I save this recipe for myself. When I find myself on their shore, I will bake the meat in French in the oven and by that I will surprise the local monsieurs. How much I terribly love France and the nose of restaurateurs is definitely in the morning.

Bon appetit! Sincerely, Alexander Abalakov.

I am grateful to the readers who say "Thank you!". By social buttons networks in gratitude by clicking. I am sure you will not be ashamed to tell your friends about the culinary blog.

It's not an easy dish, but it's definitely worth spending a couple of hours preparing. The end result looks simply dazzling) I heard about this dish, but I have never tried it, even though my childhood passed during the late USSR) All the ingredients are perfectly combined with each other. I like to experiment, but I would not dare to add anything here)

It doesn't take much time to prepare this dish. Cutlets will take longer to make. And then put it in the oven and you can do something else.

This is where I definitely agree with you. In general, everything that is cooked in the oven is cooked imperceptibly, because while the meat is cooking, you can do other things, you do not have to stand over it. Regards, Anna.

Meat in French is the most delicious dish! It's great that a man can cook so masterfully!

There are virtuosos of musical art, and I improve my skills in the kitchen. From this I cook very tasty and it’s just pampering for me to cope with meat

Meat in French is my favorite dish, the recipe for its preparation is simple and it turns out very tasty, you can safely treat guests for the holidays. And I really liked the beginning of your article, it's just a literary work, not a recipe. Alexander, you are a very talented person.

Special thanks to you for commenting on my website in poetic form, just class 🙂

Thank you for the simple class and for the voluminous comment.

Yes, the recipe has stood the test of time. I remember it from childhood, my mother used to cook. And I'm already years old.

There is nothing better than time-tested.

What wonderful photos.

Yes, I like to cook meat like this too. Slightly different nuances, really. I'll try this recipe sometime, Alexander.

It's always nice when men in the kitchen can cook everything like this, and not only cook, but then tell us about such delights.

That's it, my soulmate is also pleased. It so happened that she returned from work a couple of hours later than me. Like it or not, you grab the pan so as not to die of hunger.

This is not how meat is cooked. That it will be tasty and so clear, just look at the composition. I will try. Thank you.