Traditional recipe: meat in French

The presence in the refrigerator of a limited set of products in conjunction with the imagination of the hostess can bring an unexpected and pleasant result. The recipe for "meat in French" just refers to this category of dishes. After all, for its preparation you can use any type of meat, be it pork or beef. And if you have a chicken breast at your disposal, it does not matter! After all, the recipe for "meat in French" is not only simple, but also very democratic: for its preparation, a chicken fillet, or the meat of another bird, will perfectly fit.

In addition to the fact that to prepare this dish there are no strict restrictions on the type of meat used, it is also possible to use any kind of hard cheese. It can be Dutch, Russian, Kostroma, Estonian or other kinds of cheese. And some diversify the dish and self-modify the recipe. Meat in French, such experimenters are cooked even with melted cheese! And yet, the result is always good!

So, what does it take to make a delicious and tasty dish for dinner? We cut the meat that you have in stock, into pieces one and a half to two centimeters thick, the size of a palm, and beat off from two sides. If you used recipes with pork meat earlier and cooked chops, you can almost imagine how to cut off pieces of meat so that they become soft, but not torn. If you are preparing a dinner with the children, entrust them with beating meat: as a rule, participation in the joint preparation of a delicious dish makes it even tastier, and the child's feasible help brings him the joy of creativity.

After the pieces of meat are prepared, season and pepper them. The use of other spices for this dish is quite possible, but not necessary, since meat and cheese have a very strong independent taste and aroma, and excessive craving for spices can be undesirable.

In order that the recipe for "meat in French" has a complete and perfect taste, it is required for its preparation to use a sufficient amount of onions. If, for example, you plan to cook a dish of 1 kg of meat, then the onion should be taken at least 500 grams. Peel the onion from the wrapper, and cut into small half rings.

In addition to meat, onions and cheese, you need mayonnaise to make this dish. If you have sour cream instead of mayonnaise, do not worry: add a little mustard, finely chopped greens, caraway seeds and use instead of mayonnaise.

On a large, greased with sunflower oil, baking pans lay in one layer of chopped pieces of meat. On top of the meat put a thick layer of onions: it must completely cover the meat. Grate cheese on a large grater: the more it will be, the more rich the taste of the dish will be, and the more appetizing appearance. Cheese can be rubbed directly on the baking tray, the main thing is that it evenly covers the entire bow. And put the last layer of mayonnaise (or, as an option, sour cream): do not pour too much mayonnaise, otherwise the meat will be too fat. Make a thin mesh of mayonnaise, the dish will all be beautiful early, bruised, but the meat will not float in fat.

Bake the meat for 30-40 minutes at a temperature of 190-200 degrees. When a beautiful ruddy crust of melted cheese appears on top, the dish can be served by cutting into portions.

Meat in a royal way, the recipe of which differs in that instead of beef (namely, beef is traditionally used for cooking meat in French), the dish is prepared only from pork, is prepared from the same ingredients. This dish is perfectly combined with boiled potatoes, vegetable salad, boiled rice.

If in a frying pan, where meat is cooked in French, layers of cut potatoes are laid, it will be a perfect side dish to the main dish.