Step-by-step preparation of meat in French with tomato. Meat in the oven with tomato and cheese - step-by-step recipes for cooking in an accordion, French or royal style. French minced meat with tomatoes and cheese

All over the world, except for the former Soviet Union, meat baked in the oven with a cheese crust is called “Orlov style.” The French creator of the dish was the chef of Alexei Orlov, who was then visiting Paris. The dish is prepared from veal or pork, with fillings - tomato, potatoes, cheese, mushrooms, onions, and bechamel sauce. In the simplified version, called “meat in French,” mushrooms are missing, the meat ingredient is pork or, less commonly, beef or minced meat. Bechamel sauce is replaced with cream, sour cream or mayonnaise.

How to cook meat in the oven with tomato and cheese

If you don’t know all the nuances of how to cook meat in the oven with cheese and tomatoes, then there is a high probability that it will be dry, tough or unpresentable. In order not to spoil the dish, it is recommended to follow the recommendations of experienced chefs:

• The quality of the products plays an important role. Fresh meat when baked will be much tastier than frozen. It is recommended to use fresh vegetables and cheese.
• To make the meat cook faster, it should be pre-cooked marinate, but without using salt– it will make the dish dry.
• The cheese is smeared with rich mayonnaise so that the crust is not too hard or burnt. The second option is better - sprinkle the dish with cheese 10-15 minutes before cooking.
• To prevent the pork from falling apart when beating, it must be placed in a plastic bag or wrapped cling film.
• If you bake meat in foil, there will be more sauce, it will turn out juicier and tastier.
• The cooking time must be increased if potatoes are added, which must be well baked. The second way is to pre-boil it until half cooked and then bake it.

Recipes for oven-baked meat with tomato and cheese

In the east of Russia the dish is called “captain’s meat”, in the central part of the country - “Diplomat”, “home-style”, “Surprise”. There are many variations of the recipe, subject to change combination of layers(potatoes on top or bottom), preliminary preparation of products(frying or boiling), cutting form (slices, cubes, rings), type of meat (pork, turkey, chicken). The meat is served in French, cut into portioned pieces, but maintaining the integrity of each layer.

Accordion meat

• Time: 90 minutes + 12 hours.
• Number of servings: 5-6 persons.
• Calorie content of the dish: 520 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

Meat tenderloin stuffed and baked like an accordion - popular and tasty holiday dish. Even an inexperienced housewife can do this, the cooking technology is simple, and appearance It turns out just like in the photo. You need to fan the meat, but do not cut it all the way through. Place a filling in each cut, it can be your favorite foods - tomatoes, onions, mushrooms, bacon, cheese, then squeeze and tie tightly with thread or wrap in foil. Accordion meat with tomatoes and cheese is a dish that both children and adults will appreciate.

Ingredients:

• pork/beef – 1 kg;
• fresh tomatoes – 3-4 pcs.;
• hard cheese – 250 g;
• garlic – 2 teeth;
• soy sauce – 3-4 tbsp;
• lemon juice – 1 tbsp;
• mustard seeds - 1 tbsp;
• vegetable oil – 1-2 tbsp;
• greens - to taste;
• salt, spices - to taste.

Cooking method:

• You need to choose an even, rectangular piece of pork or beef. Make cuts on it (not all the way).
• Separately mix oil, mustard, soy sauce, lemon juice, spices and salt. It is good to grease the meat with this marinade on all sides and along the cuts. Leave for 12 hours in the refrigerator.
• Cut the cheese into thin slices, tomatoes into rings, and pass the garlic through a press.
• Rub the meat with garlic, put a piece of tomato and cheese into each cut.
• Wrap the workpiece with thick thread, place it on a baking sheet, and place it in the oven at 200 °C for 55-65 minutes. If the meat starts to burn on top, then you need to cover it with a piece of food foil and remove it 10 minutes before the end of baking.
• Garnish the finished dish with chopped herbs.

French meat with tomato and cheese

• Time: 70 minutes.
• Number of servings: 3-4 persons.
• Calorie content of the dish: 535 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

If you don’t know how to cook meat in French, then you can make a popular mistake of inexperienced cooks - baking undefrosted pieces of pork, which will inevitably lead to a dry dish. This is masked with mayonnaise, which compensates for the loss of juices. This sauce is not recommended for use as a substitute for bechamel, sour cream, cream, because... When heated, industrial mayonnaise produces carcinogens, which cannot be said about the homemade analogue of the product.

Ingredients:

• pork – 700-750 g;
• onions – 2 pcs.;
• tomatoes – 3-4 pcs.;
• homemade mayonnaise – 100 mg;
• hard cheese – 260 g;
• vegetable oil – 2 tbsp;
• salt, spices - to taste.

Cooking method:

• Cut the pork into portioned pieces - medallions, beat each with a hammer. Place in a mold that has been thoroughly greased with oil. Salt and pepper.
• Peel the onion, cut into rings, along with the tomatoes. No need to chop finely. Place on meat.
• Grease the preparations with sour cream. Then sprinkle with grated coarse grater, cheese.
• Bake in an oven preheated to 200°C for 40-50 minutes.
• Serve with a side dish.

Pork in the oven with tomatoes and cheese

• Time: 75 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 335 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

The dish prepared according to this recipe is served with the usual side dish in the form mashed potatoes, boiled asparagus or beans, pasta, any cereals. Pork with tomatoes and cheese in the oven is perfect for both a festive dinner and a quiet family lunch. In addition to tomatoes and cheese, you can add other ingredients, as well as flavor the dish with aromatic spices and herbs.

Ingredients:

• pork – 750 g;
• any hard cheese - about 200 g;
• garlic – 2 teeth;
• tomato 3-4 pcs.;
• sour cream – 100 ml;
• salt, spices - to taste.

Cooking method:

• Cut the pork into portions and beat a little with a kitchen hammer. Rub with salt and spices, place in a pre-oiled mold, at a short distance from each other.
• Pass the garlic through a crusher, mix with homemade mayonnaise, and brush the meat with this sauce.
• Peel the onion, chop into half rings, and place on pieces of pork.
• Cut the tomatoes into large slices or circles, 0.5 cm thick. Place on the meat preparation.
• Sprinkle pre-grated cheese on top.
• Bake at 200°C.
• Pork with tomatoes in the oven will be ready in 30-40 minutes.
• Serve in portions, along with a side dish.

• Time: 60 minutes.
• Number of servings: 7-10 persons.
• Calorie content of the dish: 368 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

The method of preparing this dish is similar to the “accordion”. Meat baked in foil is almost impossible to dry out or burn. This dish does not contain potatoes or mayonnaise, so it is perfect for dinner. In order to form a golden brown crust, the so-called “gratin”, 15 minutes before cooking the dish, you need to open the foil, sprinkle it thickly with grated cheese and put it back in the oven before baking is completed, so that it turns out like in the photo.

Ingredients:

• pork – 700 g;
• tomato – 2 pcs.;
• cheese – 200 g;
• garlic – 3 teeth;
• vegetable oil – 3 tbsp;
• Dijon mustard – 2 tbsp;
• salt – 5 g;
• black pepper - to taste.

Cooking method:

• Make slits in a piece of pork to accommodate the cheese and tomato filling.
• Mix mustard, garlic, salt, spices. Brush the sauce over the meat, paying special attention to the cuts.
• Cut tomatoes into circles, cheese into slices. Stuff the pork with this.
• Wrap the workpiece in foil, greased vegetable oil.
• Bake at 180°C for 1 hour.
• 10 minutes before cooking, open the foil to form a golden brown crust.

• Time: 60 minutes.
• Calorie content of the dish: 355 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

Food cooked in a baking sleeve is dietary when compared to baked in an open form. The main product turns out soft, almost like steaming. A dish prepared in this way will not burn or stick to the baking sheet. Products are prepared in own juice, since the sleeve is sealed. The ingredients bake faster and better, no marinating is required, but you won’t be able to get a golden crust. There is an option to cut the bag at the end and bake again.

Ingredients:

• pork tenderloin – 1 kg;
• tomatoes – 3 pcs.;
• “Russian” cheese – 150 g;
• garlic – 2 teeth;
• Provençal herbs – 0.5 tsp;
• salt - to taste;
• vegetable oil – 2 tbsp.

Cooking method:

• The meat must be cut every 1.5-2 cm, not reaching the base of the piece by 1 cm.
• In a separate plate, mix the garlic, salt, spices, and vegetable oil passed through a press. Brush the meat with the mixture.
• Cut the tomatoes into rings, cheese into 0.5 cm slices. Place a piece in each meat “pocket”.
• Place the workpiece into the baking sleeve. Place in the oven at 190°C for 40-60 minutes.
• The finished dish will open up like a fan. To obtain a golden brown crust, 10 minutes before cooking, you need to cut the sleeve with a knife. This must be done extremely carefully, the dish is very hot.

With mushrooms, tomatoes and cheese

• Time: 60 minutes.
• Number of servings: 6-7 persons.
• Calorie content of the dish: 465 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

The essence of the dish is that pieces of meat are beaten, rubbed with your favorite spices and herbs (but not salt), and fried in a very hot frying pan in olive oil, 1 minute on each side. This way, all the juices that are in the meat are “sealed” inside; steak is prepared using this technology. After this, other ingredients are laid out on the meat - onions, mushrooms, tomatoes, eggplants, cheese. The result is a juicy, aromatic dish called “Royally Pork.” How to prepare this dish correctly, see the recipe with photos.

Ingredients:

• lean pork – 1 kg;
• onion – 200 g;
• mushrooms (oyster mushrooms, champignons) – 250 g;
• tomato – 2 pcs.;
• mayonnaise “Provencal” - 100 g;
• Parmesan cheese – 200 g;
• vegetable oil – 3 tbsp;
• salt, spices - to taste.

Cooking method:

• Cut the meat into portions, approximately 12 by 7 cm, and 1 cm thick. Beat lightly. Place in a hot frying pan with vegetable oil, fry for 1 minute on each side.
• Place in a baking dish or baking sheet, add salt and pepper.
• Cut the mushrooms into small slices, chop the onion. Fry in vegetable oil for 5-7 minutes. Place on top of the meat.
• Then grease the workpieces with mayonnaise.
• Place the tomatoes cut into circles. Sprinkle everything with cheese shavings on top.
• Bake for 35 minutes at 200°C.
• Serve with boiled vegetables.

Calories: Not specified
Cooking time: Not specified

Juicy aromatic dish, nourishing and delicious. Soft pork chops, covered with several layers of meaty tomatoes, crispy onions, grated aromatic cheese. All this is topped with mayonnaise and baked in the oven to an appetizing crust. According to this recipe, meat is often prepared for a holiday table, but the preparation is so simple that it can be served on a regular weekday to diversify the daily menu. Moreover, it takes only half an hour to prepare. And you will need another twenty minutes for the preparatory process. The hot dish is very tasty to eat even without a side dish, because thanks to such a large number of ingredients it turns out to be quite filling. The dish also goes well with. So, we cook the meat in French in the oven. A recipe with a photo of pork with tomatoes, cheese and spices will help make your menu varied and tasty.



You will need:

- pork chops or sirloin – 9 pcs. (1 kg.)
- tomatoes – 3 -5 pcs.
- hard cheese – 150 g
- onion – 1 pc.
- mayonnaise – 100 ml
- salt and pepper to taste

Recipe with photos step by step:

We beat the pieces of pork until they are approximately seven millimeters thick. To prevent pieces of meat from flying all over the kitchen from the hammer, wrap it in a plastic bag. Now you can take up the hammer.

Peel the onion and cut it into rings. We also cut the tomatoes into round slices. Pass the cheese through a large or medium grater.
Sprinkle the chops with salt and pepper and place on a lightly oiled baking sheet.

And distribute the onions over it.

The next layer is tomato circles.

For greater juiciness, you can again pour a little mayonnaise (optional), spread it over the tomatoes using a spoon. And the final touch is to sprinkle thickly with grated cheese.

Bake in an oven preheated to 190C. After half an hour, the dish can be removed.

It should be served hot, while the cheese is still melted and stretches appetizingly.
Tips: it will turn out even tastier if you take pickled onions rather than fresh. To do this, it is simply soaked in small quantity apple cider vinegar and warm water. And in about twenty minutes, the rings are ready.






You can add another layer - mushroom. To do this, thinly slice the raw champignons and place them on top of the tomatoes.
You can add aromatic notes to the dish by sprinkling the last layer with a spoonful of finely chopped herbs. For example, parsley and dill go well with meat in French.
To have an appetizing crust, you can pre-fry it for a minute on each side. This must be done over high heat.
Bon appetit.




Starinskaya Lesya

It is better to cut the tomato with the sharpest knife possible - this way the pulp will not be crushed, which means the vegetable will remain juicy. By the way, it is advisable to remove the skin from it before putting it in the oven. To do this:

• cut the peel crosswise from the stalk to the top;
• place in boiling water for 1 minute;
• place in ice water.

After this procedure, the tomatoes are peeled in one moment.

When potatoes are baked with meat, it is better to pre-cook them until half cooked - then you will definitely not dry out the main ingredient.

Pork in French

For this the most delicate dish you will need:

• 700 grams of lean pork loin;
• onions – 2 pcs.;
• tomatoes – 400 g;
• Adygei cheese – 200 g (if you don’t like it, then take Russian or Dutch);
• mayonnaise – 5 heaped tablespoons;
• black pepper, marjoram and salt - at your discretion.

First, wash the meat and let it dry. Next, cut into slices about 1 cm thick. Beat each piece lightly.

Now the oven is turned on at +200 °C. Grease a baking tray of a suitable size with vegetable oil and place the pork on it. Salt it and season it. Place onion on top, cut into half rings (in no case with feathers - they don’t give enough juice).

Wash the tomatoes and remove the skins. Chop each tomato into thin (3-5 mm) slices. Distribute the vegetables over the previous layer and generously coat with mayonnaise.

All that remains is to sprinkle the meat with coarsely grated Adyghe or any other cheese and put it in the oven. Baking takes about 40 minutes - the smell of cooked meat will signal readiness.

This French dish is served on a festive table without a side dish, and is ideal as such on weekdays. boiled potatoes with butter or rice.

Veal

If you don’t particularly like pork, then take half a kilo of veal and also:

• medium-sized potatoes – 1 kg;
• tomatoes – 500 g;
• onion – 500 g;
• mayonnaise – 200 g;
• cognac - a glass;
• easy-melting cheese – 250 g;
• butter – half a pack;
• oregano, basil and red hot pepper - as much as you like.

Rinse the veal tenderloin under the tap, pat dry with a paper towel and divide into portions (about 1 centimeter thick). Beat the meat with a small-toothed hammer.

Next, rub a baking sheet with some of the oil and place the veal slices on it in a single layer. Salt them and season them. Peel the entire onion and chop into rings. Place half of the entire volume on the meat, thinly grease with mayonnaise and sprinkle with cognac.

Peel the potatoes, rinse, cut into cubes (10 by 10 mm) and also distribute over the meat. Root vegetables should be separately salted and seasoned with spices. Place the rest of the onion on top.

It is better to chop the tomatoes or grind them with a blender - spread the resulting mass over the previous layer with a spoon and cover with mayonnaise. Grate a piece of cheese coarsely and sprinkle the resulting crumbs onto the dish. Place butter in thin slices on top - it will add a creamy note.

The oven is heated to +180 °C - a form with prepared meat is placed in it. Baking lasts at least 45 minutes. When the time is up, the flame is extinguished and the dish is left in the oven for another 15 minutes.

Chicken in French

This is a simple and fairly budget-friendly version of the dish discussed in this article.

You will need the following products:

• chicken fillet – 4 pieces or 1 kg;
• pineapple – half a can (if you’re not sure you’ll like it, take 300 g of mushrooms);
• white onion – 500 g;
• fatty mayonnaise – 200 g;
• tomatoes – 400 g;
• garlic – 4-6 cloves;
• cheese (such as Adygei or Suluguni) – 250 g;
• oil for greasing the baking sheet - 2 tablespoons;
• salt, black pepper, paprika - to your taste.

Rinse the chicken, wipe dry with a paper towel, divide into pieces across the grain (1.5-2 cm), and beat with the side of a hammer.

Peel the garlic, grate it finely and put it in mayonnaise. Add the selected spices there. Free the pineapples from juice and leave in a colander to dry. If you decide to make chicken with mushrooms, then rinse them.

Rub the prepared baking sheet thoroughly with vegetable oil. Place the meat on it in one layer. Next, place the onion rings, and the tomatoes in circles on it. Lubricate them with some mayonnaise.

Now distribute the mushrooms, halved lengthwise. Sprinkle the entire surface with grated cheese. Turn on the oven at +200 °C. Place a baking sheet with chicken inside and bake for 35 minutes.

Minced meat dish

If good meat If you couldn’t get it, then use any minced meat instead. You will need 700 grams of this ingredient. Also prepare:

• onion – 250 g;
• tomatoes – 300 g;
• large potatoes – 300 g;
• champignons – 150 g;
• cheese – 150 g;
• full-fat mayonnaise – 10 tbsp. l.;
• oil for greasing the baking sheet - 1 tbsp. l.;
• spices - whatever you like and salt.

Wash the champignons, dry and cut into smaller pieces. Peel the potatoes and chop them into thin (2-3 mm) circles, and the onion into rings.

Prepare the minced meat:

• add salt and all the spices;
• knead;
• leave to marinate for half an hour.

Chop each champignon thinly lengthwise. Chop the tomatoes.

Rub the pan with oil and place the potatoes in it. Place the minced meat on top of it and smooth it with a spatula. This is followed by onions, mushrooms, and then everything is smeared with mayonnaise. The dish is generously sprinkled with hard, finely grated cheese.

The oven is allowed to heat up to +180 °C and a baking sheet covered with foil is placed in it - protection is necessary to preserve softness cheese crust. After 20 minutes it is removed, and the dish is baked for the same amount of time.

Cooking in a saucepan

If you don't like using the oven, then this one is extremely tasty option fits perfectly.

For the dish you will need:

• pork tenderloin – 1 kg;
• cheese – 250 g (you can also use processed cheese);
• onion – 300 g;
• black pepper and salt at your discretion;
• red or white dry wine (champagne is also suitable) - a bottle;
• sour cream – 200 g.

When you want to cook something tasty and at the same time quick and simple, French meat comes to mind. This dish is very popular in our country. There are many options for cooking meat in French, I suggest preparing one of them - French meat with tomatoes.

In order to cook French meat with tomatoes and cheese in the oven, we will need: meat, tomatoes, cheese, salt, ground black pepper, mayonnaise or sour cream, onions, garlic and herbs.

Let's start preparing the dish by preparing the meat. Wash the meat, dry it, cut it into slices 1 cm thick and beat it a little between two layers of cling film. Salt and pepper the chopped meat. Then place in a lightly greased pan. Cut the onion into thin half rings or quarter rings and place on the meat. Lubricate the top with mayonnaise (sour cream).

Place thinly sliced ​​tomatoes on top of the onion layer. Lightly pepper and salt them. Sprinkle with herbs and garlic passed through a press.

Now spread a thin layer of mayonnaise (sour cream) over the tomatoes.

Sprinkle grated cheese on top. Place the pan in an oven preheated to 180-190 degrees and bake for 30-40 minutes.

We found good recipe cooking pork in French with tomatoes and cheese. The meat must be baked in the oven, which makes me even more happy, because baking preserves a large amount of the nutrients of the food. Most of the time is spent on preparing the food, and when the meat is baked you can do other things. I am sharing with you a recipe for delicious pork with tomatoes and cheese.
It is worth noting that you can also use beef, chicken or turkey fillet to prepare this dish.

French-style pork in the oven with tomatoes and cheese: a recipe from our reader

Ingredients

• Pork or other meat 600 gr.
• Cheese 100 gr.
• Bulb 1 piece
• Tomato 1 piece
• Mayonnaise
• Olive oil
• Salt
• Spices

60 min. Seal

Many people believe that cooking delicious dish must take a long time, but this recipe proves the opposite. Be sure to try cooking meat with tomatoes and cheese in the oven, you will like it.

Classic recipe for French-style pork in the oven with tomatoes and cheese

Classic recipe meat in French involves the use of pork tenderloin, tomato and cheese. The dish is baked in the oven at high temperatures. In order for the meat to be soft, it must first be washed, beaten and marinated in a mixture of salt and pepper. At proper preparation French-style meat with tomatoes and cheese turns out tender, tasty and can often decorate any holiday table.

Ingredients:

• Pork neck ─ 100 g.
• Hard cheese─ 50 g.
• Dijon mustard ─ 1 tbsp.
• Soy sauce ─ 1 tbsp.
• Mayonnaise ─ to taste.
• Salt to taste.
• Tomatoes ─ 3 pcs.

Cooking process:

1. Rinse the pork under running water and process it thoroughly, cutting out all the veins and all the fat. Cut the meat into pieces no more than 2 cm thick.
2. Place the pork on a plate, wrap it in cling film and beat it with a hammer on both sides. The meat should be pounded to a thickness of no more than 1 centimeter, evenly, to ensure complete roasting.
3. Line a baking tray with baking paper and place the chops on it.
4. Thoroughly coat each chop with Dijon mustard, soy sauce, salt and pepper. Spices can be used at your discretion, depending on your taste preferences.
5. Rinse the vegetables under running water, remove the stem from the tomatoes, if desired, you can remove the peel, then the dish will be more tender.
6. Cut the tomatoes into thin slices and place on top of the marinated pork.
7. Grate the hard cheese and sprinkle on top of the dish.
8. Top the meat with French mayonnaise.
9. Send to bake in the oven preheated to 180 degrees for 20 minutes.

Serve French-style meat with tomatoes and cheese warm. Bon appetit.

A simple way to cook meat in French

This recipe can be considered a classic of the culinary genre, obtained from the origins French cuisine. The founder of the recipe is Urbain Dubois, who served under Orlov and prepared him this casserole with a special sauce. Today, meat is prepared in French in different variations. To prepare it, they use not only veal, but also pork and chicken. This makes the dish no less tasty.

Ingredients:

• Pork ─ 800 g.
• Ripe tomatoes ─ 8 pcs.
• Sweet pepper ─ 1 pc.
• Hard cheese ─ 200 g.
• Onions─ 4 pcs.
• Natural mayonnaise ─ 100 gr.
• Greens for decoration.
• Salt to taste.
• Pepper to taste.

Cooking process:

1. Piece fresh meat rinse thoroughly under running water and cut into equal pieces, no more than 1.5 centimeters thick. The optimal size for the dish is the average palm.
2. Cover the meat pieces with plastic or cling film and make chops out of them. It is necessary to cover the meat with film so as not to stain the kitchen and tools. Hitting with a hammer does not require much effort.
3. To make the meat tender, a marinade is used in the classic version. To create it, use salt, pepper, two onions, cut into rings and mixed with salt.
4. Place the meat chops in a deep container, sprinkle with salt and pepper, and add onion. Mix the meat thoroughly, cover tightly and marinate for 2 hours.
5. Peel the remaining 2 onions and cut into thin slices.
6. Tomatoes and bell pepper rinse under running water, remove stalks and seed boxes. Cut the tomatoes into slices and the peppers into thin strips.
7. For baking, use a heat-resistant glass form or a regular baking sheet. They coat him butter so that the dish can be carefully removed from the mold.
8. All prepared ingredients are laid out in layers in the mold. The bottom layer is meat, which is coated with sauce. Place onion slices on top, tomatoes and sweet pepper.
9. The dish is sprinkled with natural cheese grated on a coarse grater.
10. The French-style meat is placed in an oven preheated to 180 degrees for 40 minutes.
11. After the meat is covered with a soft golden crust, it is taken out and transferred to a festive dish, decorated with herbs and served.

This recipe reveals all the cooking secrets classic meat in French. The dish is prepared very simply, but always turns out perfectly tasty.

Meat in French is an option for the daily menu

French meat is both delicious and hearty dish. Pork chops always turn out soft in the oven and are covered with several layers of grated cheese, so they have unique taste. A dish according to this recipe is often prepared for festive table, but the cooking process is so simple, and the set of products is very modest, so you can pamper your family more often by diversifying your daily diet.

Ingredients:

• Pork chop ─ 1 kg.
• Tomatoes ─ 5 pcs.
• Hard cheese ─ 200 g.
• Onions ─ 1 pc.
• Mayonnaise ─ 150 ml.
• Salt to taste.
• Ground black pepper ─ to taste.

Cooking process:

1. Cooking meat in French begins with proper preparation of the meat. It is washed under water and rubbed with salt and pepper. Wrap in cling film and beat thoroughly with a hammer.
2. The meat is placed on a baking sheet, previously lined with parchment paper and greased with vegetable oil.
3. The onion is peeled and cut into rings. Place it on top of the meat.
4. The tomatoes are washed under running water, the stem is removed with a knife and cut into slices. Place them on the onion.
5. Hard cheese is grated on a coarse grater and sprinkled on the dish, with mayonnaise poured on top.
6. Preheat the oven to 200 degrees and place the dish there for 20 minutes. After this time, the fire is reduced and the temperature is lowered to 160 degrees.
7. Continue baking for another 20 minutes. After this, turn off the oven and leave the meat in it for 1 hour.

The finished dish is taken out of the oven and placed on a beautiful plate, decorated with herbs and served.

A hearty version of meat in French

Classic version preparation excludes the use of potatoes, but if this dish is prepared for every day, you should not refuse to use the root vegetable. It will improve energy value, caloric content and nutritional value, without distorting the taste.

Ingredients:

• Meat ─ 600 g.
• Onion ─ 3 pcs.
• Potatoes ─ 8 pcs.
• Tomatoes ─ 6 pcs.
• Sweet pepper ─ 2 pcs.
• Hard cheese ─ 300 g.
• Mayonnaise ─ 100 ml.
• Salt, pepper ─ to taste.

Cooking process:

1. Pork tenderloin washed under running water, cut into portions weighing no more than 100 g.
2. Place the meat on a cutting board and beat it with a kitchen hammer.
3. The chops are generously coated with pepper and salt and left in the pan for 1 hour.
4. Tomatoes and sweet peppers are washed under running water. Remove stalks and seeds. Tomatoes can be peeled first, which will make the dish more tender. The onion is cut into thin layers, and the sweet pepper is chopped into strips.
5. The onions are peeled and cut into half rings.
6. The potatoes are washed under water, peeled and cut into thin slices.
7. Line a baking tray with baking paper and grease it with vegetable oil. Place chopped pieces of meat on the bottom.
8. Vegetable components are placed on the surface: potatoes, onions are placed on top, tomatoes and sweet peppers are placed on it.
9. This layer is coated with mayonnaise, and hard cheese is sprinkled on top.
10. Bake at 180-200 degrees for 40 minutes.

Bon appetit.