French meat - 7 recipes

Despite its name, it is a dish with Russian roots. For the first time it was prepared for Count Orlov, who lived in Paris. Over the years, the recipe has not changed much, only mushrooms have disappeared, although many housewives have now begun to add them again. The dish was prepared only from veal. The meat in French goes well with all salads and vegetables.

Classic French meat recipe

Cut the meat and lay it out in layers, maintaining the shape of a "fur coat". The main detail is the golden crust that appears at the time of preparation. If this layer is not there, then there will be simple meat cooked with potatoes and onions.

In the oven

If you want the meat to become juicier, before you put it in the oven, fry on both sides in a pan without adding salt.

Ingredients:

• pork - 900 g;
• Gouda cheese - 300 g;
• allspice;
• tomatoes - 2 pcs.;
• mayonnaise;
• salt.

Cooking:

1. For cooking, it is best to use the neck. The meat in this part is soft and juicy. Rinse the pork. Take a paper towel, dry. Remove, if any, film and streaks.
2. Cut into slices.
3. Beat off every piece. Lubricate with pepper and salt.
4. Put on a baking sheet.
5. Grate the cheese.
6. Cut the tomato into circles.
7. Lubricate the flesh with mayonnaise. Place a tomato on top. The third layer is cheese.
8. Place the dish in the oven. Cook for 45 minutes at a temperature of 180-190 degrees.

In a slow cooker

The meat in French in a slow cooker remains juicy due to the evenly distributed temperature in the bowl. If you cook a dish in the oven, you must constantly monitor the cooking process so as not to overdry. In a slow cooker, pork will remain juicy with a beautiful golden crust.

Ingredients:

• pork - 600 g;
• cheese - 200 g;
• tomato - 4 pcs.;
• carrots - 2 pcs.;
• onion - 1 pc.;
• black pepper;
• salt;
• mayonnaise.

Cooking:

1. Wash the pork. Dry, to speed up the process, you can get wet with a paper towel.
2. Cut into thin layers.
3. Beat off with a special kitchen hammer.
4. Mix mayonnaise with salt and pepper.
5. Grate each piece individually with mayonnaise sauce.
6. Lubricate the bowl with oil.
7. Put the meat.
8. Set the "Baking" mode. Time is half an hour.
9. Grate peeled carrots.
10. Chop the onion.
11. Cut tomatoes into circles.
12. Cheese grate.
13. Turn the meat over.
14. Place carrot, onion, tomato on top.
15. Pour cheese.
16. Turn on the same mode for half an hour.

In the pan

To keep the dish cooked in the pan juicy during cooking, use only fresh meat that has not been frozen. If you want to cook from a frozen product, thaw only in the refrigerator, having previously moved it from the freezer.

Ingredients:

• pork - 550 g;
• water - 100 ml;
• onions - 110 g;
• vegetable oil;
• cheese - 220 g;
• mayonnaise - 160 ml;
• pepper;
• salt.

Cooking:

1. Rinse the meat. To dry. You can dip a towel with plain or paper.
2. Cut across the fibers a centimeter wide.
3. Beat off with the blunt side of the hammer. To prevent splashes from spreading around the kitchen, cover the meat with a plastic wrap or bag.
4. Grate pork with pepper. Leave to soak.
5. Chop the peeled onions with rings.
6. Grate the cheese on a fine grater.
7. Using a silicone brush, spread the oil over the pan.
8. Place onion, cover with meat.
9. Salt the top layer of meat.
10. Lubricate the surface with mayonnaise. If you want a less fatty dish, use sour cream.
11. Pour cheese.
12. Pour water.
13. To cover with a lid.
14. Turn on the hotplate in minimum mode.
15. Cook for an hour and a half, regularly observing the cooking. If pork starts to burn, add some milk.

Cooking in a pan will take a little longer than in the oven. But the taste and appearance of the dish will not differ.

French Chicken Meat

You can cook meat in French chicken. The advantage is that this meat is dietary and cooks much faster.

Ingredients:

• chicken - 2 breasts;
• cheese - 170 g;
• onion - 1 pc.;
• black pepper;
• mayonnaise - 120 ml;
• salt;
• sunflower oil.

Cooking:

1. Chop the peeled onions so that they get half rings.
2. Grate the cheese. It is better to use a medium-sized grater.
3. Cut the chicken. One filet should make three pieces.
4. Place a bag on top. Take a rolling pin. To beat off the flesh.
5. Sprinkle with pepper and salt. Grate.
6. Lubricate the mold with oil.
7. Place onion.
8. Expand the loin.
9. Spread mayonnaise on each piece.
10. Sprinkle with cheese.
11. Place in the oven. Cook until the cheese turns into a golden brown. This will take 30-40 minutes.

Cooking meat in French with mushrooms

This meat, prepared for Count Orlov, in its original form included veal and mushrooms. With these products, a particularly delicate dish is obtained.

Ingredients:

• veal - 700 g;
• mushrooms - 600 g;
• onion - 2 heads;
• mayonnaise - 210 ml;
• cheese - 220 g;
• black pepper;
• tomato - 4 pcs.;
• salt;
• spice;
• dill;
• parsley;
• vegetable oil.

Cooking:

1. Choose a loin, without bones and veins.
2. Cut across the fibers. The size of each piece should be no more than one centimeter.
3. Transfer to a container.
4. Sprinkle with salt, spices, grind hands. Seasoning should be evenly distributed over the surface.
5. Wrap each piece of plastic wrap. Take the kitchen hammer, beat off. Remove the film.
6. To prevent meat from sticking to the pan, grease with oil. Use a silicone brush for this.
7. Move the veal onto a baking sheet. The meat should lie tight to each other, without voids.
8. Peel the onion, chop in wide layers in the form of a half ring.
9. Place on the surface of the veal.
10. Any mushrooms can be used. Slice.
11. Heat the pan. Pour in oil. Place the mushrooms. Fry until moisture evaporates.
12. Sprinkle with salt and pepper.
13. Lay layer on the veal.
14. Cut the tomatoes so that they get half rings. Place on mushrooms. Arrange, like meat, so that there is no empty space.
15. To salt.
16. Distribute half the mayonnaise over the tomatoes.
17. Sprinkle the washed dill and parsley over mayonnaise.
18. Grate cheese using a finely ground grater.
19. Cover the dish with a layer of cheese.
20. Distribute mayonnaise.
21. Place in a preheated oven.
22. Cook for half an hour at 190 degrees.

How to cook a mince dish?

A quick dish is ideal for dinner, when there is not enough time, and you want to eat tasty. It is possible to cook meat in French not only in the traditional version from a piece of meat, but also from minced meat. You can use beef, pork or a mixture thereof.

Ingredients:

• minced meat - 450 g;
• cheese - 230 g;
• potatoes - 7 pcs.;
• onion - 2 heads;
• parsley - 20 g;
• dill - 50 g;
• spice;
• salt.

Cooking:

1. Peel the potato, cut into thin circles.
2. Transfer to pan.
3. Spread the minced meat over the entire surface.
4. Pour salt, spices.
5. Cut the onion from the husks into thin rings.
6. Place on the minced meat.
7. Grate the cheese.
8. Put on a layer onion.
9. Move to oven.
10. Bake until the cheese is covered with a dense layer of golden color.

Original recipe with pineapple

Pineapples will add a special aroma and taste during cooking. Previously, only wealthy citizens could afford a dish. Today, any hostess can please loved ones with an exquisite cooking option.

Read also:French meat in the oven

Ingredients:

• pork - 1.2 kg;
• cheese - 320 g;
• pineapples at the rate of one ring per serving of meat;
• ground pepper;
• onion - 4 heads;
• mayonnaise - 250 ml;
• salt;
• olive oil.

Cooking:

1. It is better to use the neck part, cutting into pieces no more than one centimeter thick and about seven centimeters long.
2. Take a film or a plastic bag. Cover the meat. Beat off. To do this, use a rolling pin or a kitchen hammer.
3. Wet a silicone brush with olive oil, grease a baking sheet.
4. Arrange the pork so that the pieces lie side by side, but do not overlap each other.
5. Sprinkle with spices.
6. Peel the onion from the husk, chop.
7. Sprinkle a layer of meat.
8. Put a mug of pineapple on each piece of meat.
9. Spread a layer of mayonnaise over the entire surface.
10. Place in the oven.
11. Bake for half an hour.

French meat with bechamel sauce

The meat cooked with the sauce will definitely not become dry and many housewives will like it. And if you make meat in French with potatoes in the oven, it will become especially tasty.

Ingredients:

• neck of pork - 750 g;
• potatoes - 10 pcs.;
• onion - 4 pcs.;
• milk - 800 ml;
• egg - 4 pcs.;
• black pepper;
• flour - 4 tbsp. spoons;
• butter - 1.5 tbsp. spoons;
• cheese - 350 g;
• nutmeg;
• salt.

Cooking:

1. Cut the meat into pieces. The thickness should not exceed one centimeter.
2. Wrap in a bag. Beat off.
3. Mix salt with spices, grate pork.
4. Peel potatoes, cut across.
5. Peel the onion, cut into half rings.
6. Grease a baking sheet with oil.
7. Place the potatoes. Sprinkle with pepper and salt.
8. Put the meat.
9. Pour onion.
10. Pour milk into the pan. Put butter, nutmeg, pepper, salt.
11. Heat. After dissolving the oil, introduce flour. To disturb constantly.
12. After thickening, remove from heat. Drive eggs and cheese. Stir.
13. Pour the composition of potatoes with meat. Bake.

Whip up with tomatoes

A more tender and less high-calorie dish is obtained if the mayonnaise is replaced with sour cream.

Ingredients:

• veal - 600 g;
• tomato - 4 pcs.;
• spice;
• cheese - 350 g;
• sour cream - 500 ml;
• onion - 4 pcs.;
• olive oil;
• salt;
• pepper.

Cooking:

1. Instead of veal, you can use any meat. Cut into oval pieces, the thickness should be about a centimeter.
2. Beat off. To prevent spray from flying through the kitchen, wrap each piece in a bag.
3. Sprinkle with pepper and salt.
4. Smear a baking sheet with a silicone brush.
5. Put the veal.
6. Peel and chop the onion. Put on meat.
7. The next layer is tomatoes. Cut into circles. Arrange onion.
8. Pour in sour cream.
9. Grate the cheese.
10. Sprinkle on sour cream.
11. Put in the oven.
12. Cook for half an hour.

You can diversify the recipe, instead of cheese I use breadcrumbs with melted margarine.