French Meat in a Frying Pan

French Meat in a Frying Pan

Meat in French is called chops, baked under cheese with the addition of mayonnaise, onions, and other vegetables. The dish turns out to be soft, juicy and very tasty, while it looks very attractive. For this reason, many housewives make it to the holiday table. However, there are cases when it is impossible to use the oven for any reason, but you still want to please the guests and the household with a tasty chop under the cheese crust. You should not despair: in this case, you can cook meat in French in a frying pan. It is easy to do this, but still it will not hurt to know some details.

Cooking Features

Cooking meat in French in a frying pan differs little from cooking it in the oven, but it has its own characteristics. If we take into account the advice of experienced chefs, the result will be no worse than expected.

  • Fresh meat is more suitable for meat in French, especially if you are going to fry it in a frying pan. Using a frozen product, you risk getting a dry dish. The risk can be minimized if the meat is thawed in a refrigerator without accelerating the process of thawing with water or a microwave.
  • The dish is more tender if the meat of a young animal is taken as a basis. It has not too long and coarse fibers, it is lighter than the meat of an old animal, and its fatty layers are white.
  • The risk of overdrying meat when cooking in a pan increases. For this reason, do not feel sorry for the sauce, and the meat should be chosen not too lean. It is also important not to exceed the recommended cooking time.
  • To make meat in French more juicy, it is first fried in a hot frying pan for a few minutes, and then brought to readiness on a very quiet fire under the lid.
  • To make the cheese melt better, it is desirable to rub it as small as possible.
  • Meat in French has a rich flavor, underlined by cheese and onions. Add to it a lot of spices should not, so as not to interrupt the natural taste and aroma.
  • Salting meat when cooking in a pan can only be done after it is fried. Otherwise the salt will draw out all the liquid from it, and it will turn out dry and hard.
  • If the meat starts to burn, put some water, tomato juice, milk or cream on the bottom of the pan.

The technology of cooking meat in French in a pan may depend on the specific recipe, so the instructions for it should be read carefully.

Meat in French in a pan (simple recipe)


  • pork - 0, 5 kg;
  • onions - 100 g;
  • hard cheese - 0, 2 kg;
  • sour cream or mayonnaise - 150 ml;
  • salt, pepper - to taste;
  • vegetable oil - how much will leave.

Method of preparation:

  • Wash pork, dry with a kitchen towel. With a sharp knife, cut across the fibers into portion pieces 1 cm wide.
  • Put the pieces of meat on a chopping board, cover with polyethylene and beat off the blunt side of the culinary hammer from both sides. The plastic film will keep the kitchen clean: sprays of meat during the beat will not scatter in all directions. If desired, the polyethylene film can be replaced with a conventional cellophane bag.
  • Rub the meat with black pepper, set aside for a while.
  • Remove the husks from the bulb. Cut the onion into thin rings or halves of the rings.
  • Chop grated cheese with fine holes.
  • Grease the pan with vegetable oil. It is better to make the layer of oil not quite thin. Culinary brush will help to distribute it on the bottom of the pan. Some housewives do this with the help of half a potato on a fork.
  • Put the onion in the pan.
  • Put the prepared meat on the onion.
  • Lightly salt the pork from the top.
  • Smear the pork with sour cream or mayonnaise. If desired, they can be mixed in an arbitrary ratio.
  • Sprinkle with cheese.
  • Pour 100 ml of hot water into the frying pan, cover the pan with a lid and put on a slow fire.
  • Cook the meat for 30 minutes, often controlling how the process is going. If you notice that the meat has begun to burn, pour some milk or cream into the pan.

Meat in French in the pan, according to the simplest recipe, is cooked much longer than in the oven, but to taste and appearance it is very similar to the baked steak in the oven. So time will not be wasted.

French meat with tomatoes and mushrooms in a frying pan


  • pork - 0, 35 kg;
  • tomatoes - 150 g;
  • fresh champignons - 150 g;
  • mayonnaise - 100 ml;
  • onions - 100 g;
  • salt, seasonings - to taste;
  • vegetable oil - how much will leave.

Method of preparation:

  • Wash pork, dry with napkins. Cut across the fibers into pieces with a width of 1, 5 cm. Beat, pre-placed in the package.
  • Grate meat with spices and cut into small pieces, like beef stroganoff.
  • Wash, dry, and slice the champignons.
  • Peel the onion from the husk and chop with a knife into pieces in the shape of rings or half-rings.
  • Pour oil into the pan, heat it over medium heat.
  • Put the meat and fry it for 5 minutes, stirring it.
  • Add the mushrooms and onions, fry for about the same time.
  • Slice the tomatoes into thin slices.
  • Reduce the heat to a minimum, put the tomatoes on top of a mixture of meat, mushrooms and onions, lightly salting it before.
  • Brush the tomatoes with a thick layer of mayonnaise.
  • As much as possible, rub the cheese and sprinkle the contents of the pan with it.
  • Cover the pan with a heavy lid and cook on low heat for 30 minutes. As required, add a little bit of water or tomato juice. If you add tomato juice, do it carefully so that it does not mix with cheese or mayonnaise.

Before serving, divide the portions into portions with a wide spatula and carefully transfer from the pan to the plates, being careful not to mix the layers. Meat in French, cooked in a pan according to this recipe, is very bright. It can decorate even a festive table. You can eat it as a separate dish, but still it is better to serve with a side dish. Boiled potatoes or mashed potatoes will come in handy.

French-style chicken meat with potatoes in a frying pan


  • chicken breast fillet - 0, 4 kg;
  • potatoes - 0, 4 kg;
  • chicken egg - 2 pcs .;
  • sour cream - 100 ml;
  • water - 50 ml;
  • hard cheese - 100 g;
  • garlic - 2 cloves;
  • salt, complex seasoning for chicken - to taste;
  • vegetable oil - how much will leave.

Method of preparation:

  • Rinse the chicken breast fillet in running water, pat dry with paper napkins. Cut each piece across the fibers into several parts with a width of not more than 1 cm, slightly beat the pieces through the polyethylene.
  • Peel the potatoes and cut them into thin, round slices. It is better to take new potatoes, as it is cooked much faster.
  • Cut the garlic with a knife into small pieces, ceiling them in a mortar with salt and chicken seasonings.
  • Beat 2 raw eggs with a whisk until smooth. At this time, you can already add water to the eggs.
  • Mix eggs with sour cream, add a mixture of garlic with spices and salt, mix thoroughly.
  • Pour oil into the pan, put on medium heat.
  • After a few minutes, put the chicken pieces into the frying pan and fry them until golden brown.
  • Reduce heat to low.
  • Place slices of potatoes on the chicken, fill it with sour-egg mixture.
  • Finely rub the cheese and sprinkle the dish with it.
  • Lower the lid and cook the chicken with the potatoes and cheese for 20 minutes.

It remains only to carefully arrange the dish on plates. This recipe is significantly different from the traditional, but the meat for it turns out very tasty. If you give it to guests, they will not be disappointed.

Cooking meat in French in a frying pan is a task feasible even for a novice cook. Of course, the recipe and cooking technology will have to be slightly adjusted.

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