The meat cooked in a pan in French is no worse than the classic version, offered many years ago by cooks from the country of champagne and the Eiffel Tower. Even if there is no oven, you can cook your favorite dish on the stove, and it is worth noting that it is convenient, fast and delicious!

The classic recipe for your favorite dish

Many people know the traditional meat recipe in French. A juicy dish in a pan is practically no different from meat baked in the oven.

You will need:

  • veal or pork loin - 700 g;
  • onion - 2 pcs.;
  • cheese of the type "Russian" or "Dutch" - 250 - 300 g;
  • garlic, salt, black pepper and other spices to taste;
  • mayonnaise - 70 g.

Step by step recipe:

  1. Cut the meat into portions and beat. Grate with spices.
  2. Grind the onion with rings, lightly fry. However, if you do not fry, the taste of the finished dish will not suffer.
  3. Heat the pan well, add oil.
  4. Fry chops on high heat from two sides. Then bring to readiness with slight heating.
  5. Grate portions with garlic, sprinkle with onions, put mayonnaise. Top, not sparing, pour a layer of grated cheese.
  6. Fry under the lid for about 20 minutes. Cheese should be completely melted.

The lack of an oven is not at all an obstacle to cooking meat in French. The delicious aromatic dish is ready!

Cooking with sour cream dressing

Very tender and juicy meat is obtained under sour cream. For this recipe, it is better to take pork steaks.

Ingredients:

  • pork chops - the amount that can simultaneously fit in a pan (suppose 3 pcs.);
  • onions - 2 pcs.;
  • sour cream (fat content 15 - 20%) - 400 g;
  • cheese "Russian" ("Dutch" or "Tilsiter") - 200 g;
  • refined oil;
  • spices, salt, pepper.

Cooking:

  1. Pieces of meat well beat off, grate with spices and pepper.
  2. Chop the onion in half rings.
  3. In a frying pan heated with oil, fry the chops on both sides over high enough heat until golden brown.
    Salt the meat at the very end - so the salt will not deprive him of the necessary juices, and the chop will not lose its juiciness.
  4. Put onion slides on top.
  5. Pour in sour cream.
  6. Simmer under a lid over very moderate heat for about an hour.
  7. Sprinkle the finished meat with grated cheese, warm again until the cheese melts.

Delicious meat in sour cream is ready! Even without an oven, you can cook delicate pork according to the recipe of French chefs.

With the addition of tomatoes and mushrooms

Juicy pork with mushrooms and tomatoes under a brown cheese crust is a hearty and beautiful dish. Despite a very trivial set of products, the ready-made meal of them is worthy to be even in the center of the festive table.

 

You need to take:

  • low-fat pork - 600 - 700 g;
  • fresh mushrooms (champignons) - 250 - 300g;
  • hard cheese - 350 g;
  • large tomatoes - 2 pcs.;
  • egg - 1 pc.;
  • sour cream with a fat content of 20% - 200 - 250 g;
  • garlic - 2 small cloves;
  • salt, pepper, a set of seasonings - to taste;
  • refined frying oil.

Such proportions and a combination of ingredients will allow you to cook 6 servings of juicy pork with an original taste.

How to cook:

  1. Cut a piece of pork with small layers of fat into 6 portions and make chops. Before beating meat should be covered with cling film to avoid splashing.
  2. Grate chops with a mixture of your favorite seasonings and set aside for pickling.
  3. Cut mushrooms into thin slices, tomatoes into slices.
  4. Cook the cheese sauce. Grate the cheese coarsely, combine with garlic and sour cream, salt and pepper. Beat the egg with a fork, pour in the sauce, mix thoroughly.
  5. Fry the pork over high heat in a preheated pan. On both sides should be fried crust. Then reduce the flame to a minimum and bring the chops to readiness.
  6. On each layer put in layers mushrooms, tomatoes and cheese and egg sauce.
  7. Fry on one side with a closed lid for 25 to 30 minutes.

The meat in French exudes a unique flavor. Faster to the table!

Chicken and Potato Option

An option for every day - chicken with French fries. Turkey fillet or any other meat is also suitable for this recipe.

 

Ingredients for Three Servings of French Chicken:

  • chicken fillet - 300 - 350 g;
  • Russian cheese - 180 g;
  • potatoes (medium size) - 3 tubers;
  • sour cream (fat content 20%) or light mayonnaise - 250 g;
  • large onion - 1 pc.;
  • refined oil for frying;
  • salt, pepper, seasonings.

Cooking (step by step recipe) meat in French with potatoes:

  1. Cut the chicken fillets in thickness into two parts and thoroughly beat off with a hammer.
  2. Cut the resulting chops into slices, like goulash.
  3. Chop the onion into thin rings.
  4. Grease the pan with oil. Fill the whole bottom of the container evenly with a layer of meat, salt and pepper.
  5. Then lay the onion slices, pour sour cream, mixed with your favorite seasoning, or mayonnaise.
  6. Put a layer of thin circles of potatoes, salt and pepper. Pour sour cream again.
  7. Top with grated cheese.
  8. Simmer on the smallest heat for about an hour. Willingness is conveniently determined by potatoes. When it becomes completely soft, the pan can be removed from the heat.
  9. So that the dish is properly saturated with delicious aromas and juices, the lid should not be removed for 10 minutes.

Now the chicken in French with potato garnish is finally ready. A pinch of greenery - and you can call your family to the table!

French fast meat in a pan

French meat from minced meat? Why not! There is also such a “lazy” version of the popular recipe.

Ingredients for cooking, based on one serving:

  • minced meat from any meat (or mixture) - 150 - 160 g;
  • potato - 1 large;
  • onion - 1/3 pcs.;
  • Dutch or Russian cheese - 60 g;
  • mayonnaise - 1 tsp;
  • salt and pepper.

How to cook:

  1. Put boil the potatoes (until half ready).
  2. Preheat the oven to 220 - 250 degrees. While heating, prepare the remaining products.
  3. Semi-boiled potatoes cut into thin slices. Salt a little and mix with mayonnaise.
  4. Cut the onion in half rings.
  5. Grease the pan with mayonnaise, pour a layer of onion (half of the chopped one).
  6. Then - one part of minced meat, salt and pepper. Next is a layer of potatoes.
  7. Again minced meat plus salt and pepper. Above is the remaining onion, and then the second half of the potato.
  8. Put the pan on low heat and simmer for 40 minutes.
  9. Sprinkle with grated cheese and return to the stove for another quarter of an hour.

That's all: “lazy” minced meat “in French” can be laid out on plates! This is a great option for a quick dinner.

Original dish with pineapples

This is not quite the usual “French meat”. Not only is it cooked in a pan, but also with pineapples! However, such a dish will decorate even a festive table.

You will need:

  • veal or low-fat pork - 700 g;
  • canned pineapples (in rings or slices) - 1 jar;
  • onion - 2 pcs.;
  • Dutch or Russian cheese - 200 g;
  • mayonnaise - 250 g;
  • refined oil;
  • salt, ground black pepper.

Step by step recipe:

  1. Cut the meat into cubes, as if for goulash, and the onion into rings.
  2. Grease the pan with oil, put a layer of onion.
  3. Top - meat, salt and pepper. Pour everything with a thick layer of mayonnaise.
  4. Finish the “construction” with pineapple slices and grated cheese.
  5. Cover the container, simmer the meat for about an hour and a half on the slowest fire.

When serving, decorate as desired. The meat dish does not lose its taste even when cold, but it is preferable to rate it hot.

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