One of the most popular dishes in our country is meat in French, which is a chop, baked with sauce and cheese, often with the addition of other ingredients. It is prepared on weekdays, to feed the family a hearty lunch, and for the holidays, to offer guests a delicious, aromatic and tasty dish. The most popular meat in French with potatoes in the oven, as in this case it turns out not just a hot appetizer, but a full dish for which you do not need to additionally prepare a side dish.
Cooking Features
Cooking meat in French is easy, and even inexperienced hostess can do it. However, it would not hurt to take into account the advice of experienced chefs to make the dish especially tasty.
- For meat in French, especially if it is cooked with potatoes, it is advisable to take not too lean pieces of meat. Ideal pork neck. However, you can use any pork or beef pulp, as well as chicken fillet.
- To make the meat tender and soft, cut it in portions across the fibers. The only exception is chicken meat, which can be cut in any direction - it will still be soft enough to be easily chewed.
- Before roasting in the oven, the meat must be carefully discarded. So that the splashes do not fly all over the kitchen at this time, the meat can be put in a bag and beaten through polyethylene.
- Potato baked long enough. If you cut it into large chunks, then it will take more time to cook it than to cook the meat itself, with the result that the chops will be overdried. To avoid this, potatoes should be cut into very thin slices. In this case, preference should be given to young potatoes.
- If the potatoes are not put on the meat, but under it, then it will be saturated with fat and meat aroma, it will become more tasty. At the same time, the chances that the dish will not burn will increase.
- If you rub the cheese on top of the dish and bake it, an appetizing crust forms on top, but eating meat with it is not so convenient. To make the crust tender and soft, the cheese must be covered on top with a thin layer of sauce; you can not even lubricate it, and put on top of a mesh of mayonnaise.
- Meat in French is a very high-calorie dish. If you want to reduce its caloric content, you will have to abandon the use of mayonnaise. Meat in this case will remain juicy, if you bake it in foil.
The basic principles of cooking meat in French with potatoes in the oven are not very dependent on the selected recipe, but it is advisable to read the instructions attached to a specific recipe carefully.
Meat in French with potatoes and cheese
Composition:
- pork - 1 kg;
- potatoes - 2 kg;
- onions - 0, 2 kg;
- mayonnaise - 0, 2 l;
- cheese - 0, 2 kg;
- salt, pepper - to taste;
- fresh dill - 50 g;
- vegetable oil - 50 ml.
Preparation Method:
- Lubricate a deep and sufficiently large form with a thin layer of vegetable oil.
- Peel and wash the potatoes. Cut it into round slices no thicker than 2 mm.
- Finely chop the dill.
- Mix the potato slices with the dill and the remaining butter, lightly salt them and pepper. Put in the form.
- Wash the pork, cut it into portions of about one and a half centimeters thick, discard well by placing the pieces in a plastic bag.
- Rub the pieces with salt and pepper, put them on top of the potatoes.
- Peel the bulbs, cut them into thin half rings. Pour onion meat.
- Smear onions with mayonnaise, leaving a little on the top layer.
- Coarsely rub the cheese, sprinkle it on the dish. Cover the cheese with mayonnaise mesh.
- Preheat oven to 200 degrees. Put the form in it with meat. Bake 40 minutes if the potatoes are young, or 50 minutes if they are large.
When serving, sprinkle with chopped greens. Dill is especially suitable for this.
French Meat with Potatoes and Mushrooms
Composition:
- veal - 0.5 kg;
- fresh champignons - 0, 5 kg;
- potatoes - 0.5 kg;
- onions - 0, 2 kg;
- mayonnaise - 0, 2 l;
- cheese - 0, 2 kg;
- mustard - 20 ml;
- vegetable oil - how much will leave;
- salt, pepper - to taste.
Preparation Method:
- Wash the veal, pat dry with napkins, cut into pieces, about 1 cm thick, repel.
- Mix 100 ml of mayonnaise with a spoon of mustard, coat this mixture with veal chops.
- Wash mushrooms, blot with napkins, cut into thin plates.
- Peel the onions and cut them into small pieces.
- Lightly saute the mushrooms and onions in vegetable oil.
- Fold a piece of foil in half, put it in a baking dish, and brush with oil.
- Cut the peeled potatoes into round, thin slices, season and put in the form.
- Place slices of beef on top (potatoes and meat can be swapped if desired).
- Spread the mushrooms.
- Grate the cheese and place it on top of the mushrooms.
- Smear the cheese with the remaining mayonnaise.
- Cover the form with a sheet of foil, put it in an oven heated to 200 degrees for an hour. 20 minutes before the end of cooking, remove the top sheet of foil so that the cheese layer slightly browns.
Veal in French with potatoes and mushrooms can be prepared in portioned tins. Then it can be served directly in the table. For the same recipe you can cook chicken or pork with potatoes and mushrooms. However, in this case, the cooking time should be reduced by 15-20 minutes.
French chicken with potatoes and pineapples
Composition:
- chicken fillet - 0, 8-0, 9 kg;
- bacon - 0, 2 kg;
- potatoes - 1 kg;
- canned pineapple (slices) - 0, 2 kg;
- mayonnaise - 0, 2 l;
- cheese - 150 g;
- salt, curry seasoning - to taste;
- vegetable oil - 20 ml.
Preparation Method:
- Wash chicken breast fillet, cut it in half lengthwise, discard.
- Spread mayonnaise on each slice using about half the sauce.
- Peel the potatoes, cut into thin slices.
- Cut the bacon into thin slices.
- Lubricate the form, put the potatoes in it. Place bacon slices on it and chicken chops on them. Sprinkle them with seasoning, salt.
- Put the pineapple slices on top, cover with the remaining mayonnaise.
- Finely grate the cheese and pour them a dish.
- Heat the oven to 180 degrees, put the form with the dish in it. Cook 40 minutes.
Making meat in French with potatoes from chicken fillet alone is undesirable, as there is a high risk of overdrying it. From the bacon in the composition can be waived only if you prepare the dish in foil or sleeve.
French meat with potatoes and tomatoes
Composition:
- pork neck - 1 kg;
- potatoes - 0.5 kg;
- tomatoes - 0.5 kg;
- garlic - 2 cloves;
- bulb onion - 100 g;
- mayonnaise - 100 ml;
- cheese - 150 g;
- salt, pepper - to taste.
Preparation Method:
- Cut potatoes and tomatoes into thin circles.
- Crush garlic with a special press.
- Mayonnaise mixed with garlic passed through the press.
- Lubricate the baking dish.
- Cut the washed pork into portions, discard, put into shape. Sprinkle with salt and pepper.
- Place slices of potatoes on top, pepper and salt slightly.
- In the next layer, put the tomatoes and smear them with mayonnaise-garlic sauce.
- On a fine grater, chop the cheese.
- Place the form in an oven preheated to 200 degrees. After 20 minutes, sprinkle with grated cheese and continue to bake for another 20 minutes.
In this recipe, mayonnaise can be replaced with sour cream - it will be equally tasty.
French meat with potatoes is a hearty dish that is easy to cook in the oven. The main components can be supplemented with pineapples, mushrooms, tomatoes. Then the taste of the dish will become richer, the dish itself will become even more juiciness. A good idea would be to include eggplant, sweet peppers in the dish. If a dish is cooked from quality ingredients and with love, it will certainly turn out tasty and beautiful.
