Although cooking meat in French is a little more difficult than any simple dish, it is "game, worth the candle." Cooked meat literally melts in your mouth. It always turns out delicious, aromatic and tender. Therefore, you can cook such meat for anyone festive feast... Especially if you decorate it with herbs, or vegetables, or even fruits, you will get really tasty, beautiful, holiday dish.

You can cook hundreds of dishes from meat, many of them we call meat in French, although, to be honest, to French cuisine all these dishes are irrelevant. These are primordially Russian dishes created during the reign of Empress Catherine. But for you and me, it doesn't matter. For us it will always be A festive dish.

Step-by-step recipe for making pork neck in French

Ingredients:

• Pork neck - 500 gr.
• Vegetable oil - 0.5 cups
• Mayonnaise - 40 gr.
• Honey - 3 tbsp. l.
• Mustard powder - 1 tablespoon
• Salt, pepper to taste

• Cut the neck into chops, beat off each piece, lightly salt and pepper.
• Prepare the fill. Grate the garlic on a fine grater, or crush in a garlic bowl.

• Vegetable oil, mayonnaise, honey, mustard powder, garlic, mix until smooth.

• Spread each chop well with this mixture and put everything in a saucepan and leave in the refrigerator for a day.
• Fry in this filling, (it burns gently, so it is advisable to use a non-stick frying pan.)

It turns out very original, the meat in French acquires a delicate, piquant taste.

You can serve vegetables and pickles as a side dish.

Can be baked or fried in large pieces potatoes. Place the chops on a platter, top with potatoes and sprinkle with herbs.

Cooking another French meat dish, pork rolls with green filling.

Ingredients:

• Pork schnitzels - 4 pcs. 180 gr.
• Three bunches of greens: parsley, dill, green onions
• Butter - 1 tablespoon
• Sour cream - 1 tablespoon
• Nutmeg, vegetable oil, salt pepper

The recipe for making pork rolls with a photo:

• Gently beat off the pork schnitzels.
• Rinse the greens, peel and chop finely (leave a few sprigs of parsley for decoration).
• Fry the cooked greens over medium heat for 5 minutes, add sour cream and simmer for another 5 minutes. Season with salt, pepper and nutmeg... Remove from heat and place in a separate bowl.

• Salt and pepper the schnitzels, put the filling on top and roll up into rolls.

• Heat vegetable oil in a frying pan, put rolls and fry on all sides. Cover, add a little water, simmer for another 30-50 minutes, until tender (the meat should be tender), turning from time to time.

Serve the rolls, sprinkle with the remaining herbs. Suitable as a side dish fried potatoes, or salad.

You can always serve as a side dish fresh vegetables and greens, but you can also serve whatever you like and want.

Bon Appetit!

3. Video - French Meat. The best recipe in the world!

Bon Appetit!

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

Upon arrival at his homeland, he asked the cooks to repeat this delicious dish. We can observe various variations of this very repetition on our tables on holidays. Regardless of the recipe chosen, we get an overwhelming aroma with its appetizing, as well as a great taste.

French pork meat in the oven - a step by step photo recipe

Pork and potatoes are a safe bet for an everyday dinner or a festive meal. And French meat is one of the simple and delicious dishes that is quickly prepared and just as quickly eaten by satisfied household members and guests.

There are many options for preparing this dish. This recipe is affordable, it 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: taste

Cooking instructions

French meat 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 says pork, but in fact, you are free to use any other type of meat.

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

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

Required Ingredients:

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

Cooking steps:

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

How to cook French meat with potatoes

We recommend using young potatoes for this recipe. With the onset of the harvest season, this just ripe root vegetable is a frequent guest on our tables, therefore we propose to bake it by analogy with the famous and beloved French meat.

Required Ingredients:

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

Cooking procedure french meat with young potatoes:

1. Separate thoroughly washed and dried meat from bones and skins. Cut into small pieces and beat with a hammer.
2. Add garlic passed through a press to the fillet, add and season with spices. Set aside for about 20 minutes, during which time the meat should be slightly marinated.
3. We turn on the oven for heating.
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. Cheese three on the verge of a grater with fine cells.
7. Lubricate the baking dish with oil, put meat, onion half rings, salted potatoes, mayonnaise on its bottom, sprinkle evenly with cheese and send it 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 an appetizing hollandaise sauce, and not traditional mayonnaise, potatoes and mushrooms.

Required Ingredients:

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

Cooking steps French meat with 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 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 olive oil, add salt and pepper, wrapped in foil, leave for half an hour.
3. Fry pieces of meat in a pan for a few minutes on both sides.
4. Cut the peeled potatoes into thin slices, put them in a separate container, mix with salt, herbs and oil.
5. Saute finely chopped onions in hot oil.
6. Slice the mushrooms thinly.
7. We make a mold with high sides out of foil, put a piece of meat inside, grease with hollandaise sauce, and then put onions, potatoes, sauce and mushrooms again.
8. We put in a hot oven, sprinkle with cheese in half an hour and wait for about a quarter of an hour, after which you can take it out.

Let's experiment with a familiar dish festive table and replace its classic ingredient - hard cheese for cheese. You will definitely like the result.

Required Ingredients:

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

Cooking steps:

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

Delicate French meat recipe with minced meat

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

Required Ingredients:

• 0.4 kg mixed minced meat;
• 0.5 kg of potatoes;
• 2 garlic prongs;
• 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. Lubricate the heat-resistant form with fat. Grind 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, you can pre-fry it until golden brown.
4. Salt ready-made minced meat, squeeze garlic into it through a press, add a little (half a glass) water to give a delicate consistency.
5. Put onion on a layer, and then 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 portioned molds.

Required Ingredients:

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

Cooking steps French chicken meat:

1. We wash the breast, separate the meat from the bones and skin, cut it into small plates, cover each of which with foil and beat off with a hammer on both sides.
2. Cover a small baking sheet with foil, put the meat on it, season and salt it.
3. Lubricate the meat with sour cream, put peeled potatoes cut into cubes on top, and tomato circles on it.
4. We 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 mushrooms;
• 0.5 kg of cheese;
• Salt, pepper mayonnaise.

Cooking procedure reference version of meat in French:

1. We wash and dry the meat, remove excess fat, hymen and veins. Cut into meat into layers about 1 cm thick.
2. We wrap the pieces of beef in foil, beat them well with a hammer or the back of a knife.
3. We transfer the beef to a separate container, add and pepper.
4. We wash and peel the potatoes, cut into thin plates.
5. Shred the peeled onions.
6. Cut the washed mushrooms into 4 pieces.
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 thinner consistency and reduce fat content.
9. Grease the bottom of a heat-resistant form, baking sheet or cast-iron pan with high sides. It is convenient to use a pastry brush for these purposes.
10. We lay out potato plates in layers, then meat, and onions and mushrooms on it. For even baking, carefully distribute the food in the shape.
11. Spread the mayonnaise mass over the top layer with a tablespoon and sprinkle with grated cheese.
12. We bake in a preheated oven for about 40 minutes. Before we get it, we check the readiness of the dish, it may take 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. Cut the slightly cooled food with a kitchen knife into portioned pieces, transfer it to plates with a spatula, which allows you to maximally save an appetizing appearance each serving. Slices 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 French meat, you will definitely stop at this option. It does not use traditional "rough" variants of meat, but tender turkey meat. And this delicacy is prepared in the kitchen assistant-multicooker. Thanks to this, the final result will surprise you with its delicate and unique taste, juiciness and aroma that cannot be achieved in the oven.

Required Ingredients:

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

Cooking steps French turkey in a multicooker bowl:

1. Peel and finely chop the onions, put some of the chopped onions on the bottom of the bowl.
2. We start preparing the central ingredient - turkey fillet. We wash it under running water, dry it with napkins and cut it into small pieces a few centimeters in length.
3. We put the pieces of meat in a bag, beat them off from both sides with a sharp-toothed kitchen hammer or the back of a kitchen knife. True, the latter will take a little more time. This manipulation will preserve the integrity of the meat pieces, provide them with softness, and kitchen utensils- cleanliness. Just do not overdo it, you should not 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. Put the remaining onion on top of the meat.
6. Lubricate with mayonnaise. You shouldn't overdo it here either. Apply mayonnaise pointwise.
7. If it is midsummer or autumn outside the window, then the next layer can be tomato rings.
8. The final layer is cheesy. Any solid product can be taken, but a slightly salty and pointed Gouda is most harmoniously combined with turkey.
9. Cooking on the "Pastry" 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 is a delicious, satisfying and everyone's favorite combination. There are a great many options for preparing these two ingredients, and every housewife, for sure, has at least a couple in the piggy bank. We suggest adding another win-win option to it, perfect for a hearty family dinner or a festive dinner. Hard cheese serves as an excellent addition to it. Optionally, you can add tomatoes, but this 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 French meat in a skillet:

1. Thoroughly rinse and dry the pork. After removing all the veins and excess fat, we cut it into thin layers no more than 1 cm in thickness.
2. Each of the pieces, wrapped in polyethylene, beat off with a kitchen metal or wooden hammer. Then we release it from the protective layer of polyethylene and transfer it to a separate container, adding a little salt and seasoning with spices.
3. We wash and peel the potatoes. If young potatoes are used, wash them thoroughly enough. We cut the root vegetables into thin slices.
4. 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 plates on the bottom with the bottom layer.
6. Put the beaten meat on top of a layer of potatoes, and onion half rings and the remaining potatoes on it.
7. Grease the top layer of potatoes with mayonnaise or sour cream.
8. We bake meat in French in a frying pan in a hot oven.
9. After about 40 minutes, take out the dish and grind it with cheese grated on small cells, 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 not too high-quality piece, 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 section of the ham. Said meat is a perfectly balanced option - not too fatty, but not lean either. After all, fatty pork in combination with mayonnaise is death for 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 must be uniform. Take a look at the layers - set aside pieces with noticeable yellowness.
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 selected meat piece. The surface should be springy. Flabby and flabby pieces should not be taken.
6. Before cooking, be sure to wash and dry the meat with a towel or paper napkin. We remove bones, excess fat and hymen. We cut it across the fibers, then beat it off, having previously wrapped it in cling film. This will keep the meat splash out of your kitchen.
7. You can add juiciness and tenderness to the meat by pre-pickling it. An excellent marinade is a mixture of mustard and other spices. The optimal marinating time is a couple of hours in the refrigerator.
8. Use onions of sweet, salad varieties. If there are no such bulbs at hand, you can remove the excess bitterness by pouring boiling water over the chopped vegetable.
9. French meat 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 discretion.
10. Choose the cooking utensils taking into account the amount of food. If the volume is small, then it is not necessary to take a large baking sheet, a heat-resistant glass form, as well as a cast-iron thick-walled frying pan without a handle, will do. Before laying out products, the form must be greased with oil or covered with foil.
11. If potatoes are included in the recipe, they can serve as a pillow for the rest of the food or be laid out on the meat. However, in this case, the pieces should not be too thin.
12. Mayonnaise can and even should be replaced with more healthy sour cream.
13. You can't spoil meat in French with mushrooms, you can take any at your discretion.
14. The dish collected on a baking sheet is placed in an already hot oven, then the baking process will take no more than an hour.

The female half of humanity has long noted that if you want to please your male half, then take the meat and bake it. Now, this is the most popular dish for all gala dinners.

But you have to know how to cook meat deliciously. In ancient times, coals were used for this purpose, but now everything is much simpler - we use an oven.

So, you have in your piggy bank 5 delicious recipes on how to cook delicious meat with French charm.

Being not yet very experienced in terms of cooking, the hostess, my French meat always turned out to be dry and poorly chewed. And sometimes I couldn’t peel it off the frying pan at all.

For a long time I could not understand what was the matter. Until I began to ask the older generation what I was doing wrong.

First, I used chicken. But it turns out that chicken is not meat, pardon the pun. Of course, you can use it, but by cutting it across the fibers into thin slices and beating it well.

Another nuance is not to put the meat in the first layer, otherwise it may burn. Let it go next, soaking potatoes or onions with its juice.

By the way, not everyone puts potatoes, but it turns out to be much more satisfying and cheaper with it. It must be mixed with spices in a separate bowl so that each circle is evenly covered with spices.

It is better to put foil or cling film on the baking sheet itself, so you will save time on washing dishes. But you can grease a leaf or a baking dish with oil.

Well, the most important nuance is a lot of filling.

In addition to mayonnaise, I watered the layers with water. Now I understand that it is better to add sour cream instead of water.

It is very tasty when you mix sour cream with mayonnaise, egg and garlic. The dish poured with this sauce is juicy and aromatic.

I know that instead of garlic, they also add lemon juice or slices of olives. In any case, it will be very tasty.

It is better to use dried herbs or sprinkle with fresh parsley before meals. Well, maybe it's just my family that doesn't like boiled greens.

Sometimes housewives add cheese immediately before sending it to the oven, but for some reason, for some reason, it’s the cheese that burns.

Therefore, I put it on the finished dish and send it to the uncooled oven to melt.

And, of course, do not forget to add a little of your good family-loving mood to the dish. They will definitely feel it!

The classic recipe for French pork meat in the oven

Baked pork - favorite dish many men. It energizes quickly and is easy to chew. Due to its fat content, it is better soaked than beef.

I want to give you a recipe for cooking it with cheese without potatoes. A side dish of fresh or baked vegetables is perfect for her. I think that with potatoes this dish is quite difficult to digest, so eat the meat with a cucumber.

Ingredients:

• Pork - 0.8 kg
• 4 onions
• 300 g hard cheese
• Mayonnaise
• Greens
• Vegetable oil

1.Wash the pork under running water and wipe it off with a towel. Cut into pieces, 1 cm thick.

2. We beat off the pieces with a hammer or the end of a rolling pin. We saturate them with spices and salt.

3. Prepare the onion.

4. On a leaf we spread the foil, which we grease with vegetable oil.

5. The first layer is onion, so the meat will not burn.

6. Put meat on it, grease it with mayonnaise or sour cream.

7. The finishing layer is cheese.

Roasting time: 30 minutes at 180 degrees.

Delicious meat with potatoes and tomatoes in the oven

For those who do not think about the correct nutrition and the complexity of combining pork and potatoes, I propose another recipe.

We take meat and potatoes in equal proportions.

It is better to buy hard cheese that melts well. But my mom uses it for these purposes. Freezes it in the freezer and takes it out when going to bake meat in French or pizza.

Ingredients:

• Pork tenderloin - 0.7 kg
• Potatoes - 0.7 kg
• Cheese - 200 g
• 3 fresh tomatoes
• 2 onions
• Mayonnaise
• 3 cloves of garlic
• spices
• Mold oil

1. Cut the tenderloin and beat off.

2. Put potatoes on a greased leaf.

3. Then comes the meat and onion rings.

4. Tomato slices on it.

5. Making the sauce: squeeze the garlic juice into mayonnaise, add spices (Italian herbs, suneli hops or something else).

6. Pour the sauce over the whole dish and send it to bake in the oven for 20 minutes.

7. While the dish is being prepared, rub the cheese and sprinkle it on the semi-finished dish 7 minutes before cooking.

Cooking this dish with mushrooms

Nowadays, hostesses most often understand mushrooms as horibs. If you are the owner of jars or bags with milk mushrooms, butter and honey mushrooms, then you are very lucky.

Champignons are the most affordable for most families. You can buy them frozen or canned. It is only best to evaporate excess moisture from them and drain the liquid that remains after defrosting.

Ingredients:

• 500 g of meat (beef, veal, pork)
• 500 g potatoes
• 200 g frozen mushrooms
• 100 g sour cream
• 50 g cheese
• Salt pepper

1.Potatoes are best cut into rings or half rings, mix with spices in a bowl and put on a leaf.

2. Fry the mushrooms to evaporate excess moisture and send over the potatoes.

3. Cut the meat thinly against the fibers, beat and salt. We spread it with the next layer.

4. Lubricate the meat with sour cream.

5. Pour grated cheese onto sour cream.

6. Cover with foil.

Roasting time: 45 minutes at 220 degrees.

French meat in a slow cooker

Every time I write about the multicooker, I praise those people who thought of it. She has helped me out many times already. And you can also deliciously bake any dish in it.

But there is such a nuance - first, the meat is laid out on the bottom, so it bakes better.

Someone first fry it on the "Fry" or "Fry" mode, but it is better to start baking right away.

Ingredients:

• Brisket (any meat) - 0.4 kg
• potatoes - 0.5 kg
• onion - 1 piece
• cheese - 150 g
• 1 egg
• 3 tomatoes

1. Cut the brisket into longitudinal pieces and beat off. Season with salt and pepper on both sides.

2. Gently place these chops on the bottom of the multicooker.

3. We need potatoes in the form of rings. Cut thinner, it tastes better. We spread it on top of the meat.

4. Onion rings are next.

5. Canned mushrooms cut in half and also send to the multicooker.

6. Tomato slices are next. If you have cherry tomatoes, then only cut them in half.

7. Mix the egg, mayonnaise and grated cheese to cover the whole dish with this mixture.

Select the "Baking" or "Cake" mode.

Replacing meat with minced meat

The fastest French meat is made from minced meat. We take minced pork, mix it in equal proportions with beef or chicken. And it cooks faster than whole meat slices. Here it will be more important that the potatoes are baked and soft.

Ingredients:

• 0.4 kg minced meat
• 4 potatoes
• 1 onion
• 0.2 kg cheese
• spices
• Champignons - 0.2 kg
• Mayonnaise
• Spices

1.Place a baking sheet with potato rings and add a little salt on top.

2. The next row is minced meat, sprinkle half rings of onion on it.

3. Grated cheese is on the edge.

Bake for 30 minutes at 200 degrees.

The cheese will take on a crust and will not allow the moisture from the minced meat to evaporate.

Check the readiness with a knife, if the potatoes are soft, crumble and easily pierced, then feel free to invite the family to eat.

I appreciate your comments, so I look forward to seeing them.

Thanks to the French, now all cuisines of the world have the most delicious dishes on their menu. Each nation adds something of its own to the recipe, but as a result, the original one practically does not change.

French pork is one of the brightest culinary masterpieces which is popular all over the place. It, perhaps, is not eaten only by vegetarians, the rest of the people are not averse to feasting on juicy meat with exquisite taste.

The modern interpretation includes mayonnaise among other ingredients, but the original recipe called for Bechamel sauce between the layers of the dish. Anyway, to make it work tasty dish, all its constituent parts should be fresh, and the chef's mood should be good.

Pork in French - an original dish

Meat cooked in any form will be successful, but the oven will help make it soft, juicy and truly festive. Having the most simple products, it may turn out ready dinner party, which is not a shame to present to guests.

Pork for the dish must be chosen carefully. Only from the very quality product you get a delicious dish. Pork balyk is best suited, from which the pieces are smooth and beautiful.

Other ingredients of the dish must be in fresh... Tomatoes, onions, potatoes, cheese, herbs, mayonnaise of not the first freshness can destroy a wonderful meal and no spices can save it.

Good cookware is the key to a culinary success

Each chef, preparing his masterpiece, puts his soul and emotions. The dishes are the culinary assistant in preserving the beautiful appearance and shape of the dish.

Pork in French requires a special attitude towards itself, therefore, the dishes for cooking it in the oven must be of high quality, durable and fireproof.

The best option is a metal baking sheet, which usually comes with the oven. Rectangular, square shape for baking made of metal, ceramics or glass, it is also suitable.

The main thing is that the dishes are free of cracks and chips, because when heated, their destruction is possible, and the fragments caught in the dish can cause irreparable harm to health if someone dares to try it from a broken mold.

Step by step recipe time-tested and many guests

Pork always becomes the star of the festive table. Even if there are fish and seafood nearby, quail and duck guests will be the first to taste French pork. Everyone, without exception, likes her appetizing crust, and exquisite aroma overshadows all others.

Stages of culinary processing:

First you need to wash the meat and dry it;

Cut the meat into portions about 2 cm thick;

Each piece needs to be beaten off a little. To do this, you can take cling film or a regular plastic bag, cover the meat and beat it with a hammer. So there is no risk of turning the meat into rags and splashing the environment with it;

Sprinkle the finished pieces with salt and pepper on both sides;

Cut the peeled onion into half rings;

Grate cheese;

Grease a baking sheet or baking dish and place the meat;

Put onion half rings on each piece, grease them with mayonnaise and grind with cheese;

Place the baking sheet in an oven preheated to 200 degrees for about 35 minutes.

The finished dish can be served with a side dish or fresh vegetables.

Potatoes will make the dish more satisfying.

Potatoes are perhaps the most common root vegetable among the Slavs. Soups, main courses and even salads acquire a unique taste with it.

French pork with potatoes in the oven will be an excellent independent dish, for which you do not need a side dish. You can have enough of one portion and get a real gastronomic pleasure.

For 2 servings of pork with French fries you need:

• 500 gr. meat;
• 6 potatoes;
• 2 small onions;
• 300 gr. mayonnaise;
• 200 gr. hard cheese;
• 50 ml of any vegetable oil;
• A bunch of greenery;
• Salt and ground black pepper to taste;
• 2 pinches of dried basil

Wash the meat, dry it and cut into 1.5–2 cm portions. Beat the finished pieces with a hammer for meat, covering them with food wrap or a bag. This is to maintain shape and cleanliness around the workplace.

Salt the beaten pork well, season with pepper and grind with basil. Peel the potatoes and cut into rings 0.5–0.7 cm thick.

Wash the peeled onions and cut into half rings. Wash greens, chop finely. The cheese is grated as usual.

Pour oil into a baking dish or baking sheet, distribute it over the entire surface. Lay the meat and brush it with mayonnaise, then onion half rings and potatoes.

Brush again with mayonnaise and sprinkle with cheese. Potatoes do not need to be salted, as mayonnaise itself is quite salty.

Send to hot oven for 40–45 minutes. Sprinkle the finished dish with herbs for beauty.

The amount of food depends on the size of the dish. It is important that the layers are not higher than the sides of the mold, otherwise the cheese will flow and the food will look sloppy.

Tomatoes will brighten the pork

French meat in original recipe is a dull dish. Greens, sprinkled on top, already add color, and if you also put red tomato circles between the layers, you get a multi-colored dish.

For 4 servings of a dish with tomatoes you will need:

• 800 gr. meat (pork balyk);
• 4 onions;
• 4 large tomatoes;
• 300 gr. mayonnaise;
• 400 gr. cheese;
• A bunch of parsley;
• 2 tbsp. l. vegetable oil;
• Salt and pepper mix to taste.

Meat should be washed and wiped off with a towel or napkin to remove excess moisture. Cut it into portions about 2 cm thick.

Beat off each piece with a kitchen hammer, placing cling film on top of it. Season the beaten meat well with salt and pepper.

Peel and wash the onion, cut into half rings. Wash the tomatoes and cut into slices.

The cheese is traditionally grated. Wash the parsley and chop finely.

Pour oil on a baking sheet or dish and spread it by hand or with a special baking brush. Put pieces of meat, put onions on it, grease with mayonnaise.

Lay tomato slices on top, sprinkle with grated cheese and grind with herbs. Place the baking sheet in a hot oven for 30-40 minutes at 180-200 degrees.

The finished meal will look delicious and bright.

1. The freshest meat should be chosen. If there is a good piece of balyk in the freezer, then you need to defrost it according to all the rules. Cover the meat with foil or put it in a plastic bag, so all the juice will be preserved and subsequently the food will be juicy;
2. French onions for pork should be of sweet varieties. If you come across a very bitter variety, pour boiling water over it, letting it stand for a while. The bitterness will go away and the dish will turn out delicious;
3. It is better to choose cheese for eating without flavors and spicy additives. Creamy taste will only emphasize the piquancy of the meat, and Parmesan cheese, which has its own specific aroma, will spoil the dish completely;
4. Mayonnaise itself is very fatty, it successfully disguises dry meat by soaking it. However, it is clearly not good for the figure and the body as a whole. Mayonnaise can be replaced with sour cream or cream. They are clearly healthier than the harmful sauce, and the taste of the meat will hardly change. You can even feed children with a dish with sour cream or cream, because the rest of the ingredients are definitely healthy;
5. A thick layer is important for pork in French cheese crust... It is she who gives the appetizing look to the food. Cheese can be sprinkled separately on each piece of meat in the mold (this way it will be better separated from each other) or you can crush the whole dish completely. So it will look spectacular as a single whole in beautiful form for baking;
6. To grease a dish or baking sheet, they usually take sunflower oil, but butter or other vegetable oil is also suitable, just then the meat will absorb its taste a little.

French pork is cooked in the oven quickly and easily; you don't need to have a special culinary talent to prepare this delicious dish.

Perhaps even people who never get tasty meat will be able to cook this dish the first time and it will definitely turn out juicy, fragrant, with a beautiful ruddy crust.

Particularly pleasing is the fact that this dish can be eaten hot and cold. It can become not only the highlight of a festive feast, but also a wonderful snack on a picnic, on a trip, or when it’s just too lazy to warm up food.

Many years ago, the recipe for meat in French was suggested to me by a friend who cooked it for her family every weekend. I didn't have an oven then, and I cooked my first meat in French in a frying pan. It was like this for a long time, until the oven appeared. Since that time, I have tried many variations of this dish: with mushrooms, onions, tomatoes, potatoes, pineapples and various meats. I also used mayonnaise before, but then I replaced it with sour cream and I use it to this day. Now, however, I do not often cook this dish, more on festive table... Today I propose to cook meat in French from pork.

To prepare the dish, prepare all the products according to the list.

Cut the pork into slices 7-8 mm thick. I used a chop.

Cut the onion into half rings and marinate in a mixture of water and vinegar, with the addition of sugar and salt. Leave the onion for 15-20 minutes.

Season the pork with salt and pepper, cover cling film and hit with the flat side of a kitchen hammer.

Grease the baking dish a little sunflower oil and spread half of the pickled onions over the bottom.

Overlap the pork, covering the onion.

Place the remaining onion on top. Mix sour cream with soy sauce and grease the top of the dish.

Heat the oven to 180 degrees and bake the meat for 30 minutes. Then take out the form, sprinkle the dish with grated cheese and bake for another 15-20 minutes, until the desired crust color.

Serve ready-made pork French meat with any side dish or with fresh vegetables.

Bon Appetit!