French-style meat is an unusually tasty dish that we associate with the holiday, since it is most often served as a treat for guests. Cooking such meat is very convenient - you just need to put all the ingredients on the meat chop and bake the dish in the oven.

At the same time, the meat retains all the beneficial vitamins and microelements that are important for the proper functioning of our body. Meat in French can be prepared excluding fatty foods, and then it is suitable even for dietary nutrition. If you prepare a beef dish, it will turn out especially soft, juicy and tasty.

Name:	Beef in French
Date added:	26.10.2015
Cooking time:	1 hour
Recipe servings:	4
Rating:	(No rating)

Ingredients

French beef recipe

Rinse the beef thoroughly and pat dry with a towel. Cut the meat into pieces about 7 mm thick and at least 5x5 cm in size. Cover each piece with cling film and lightly beat with a kitchen hammer. An important point: you don’t need to beat the meat until it’s thin, otherwise it will turn out dry! Sprinkle it with thyme, curry, salt and your favorite spices.

Heat the vegetable oil in a frying pan over high heat and fry the meat until golden brown, 1 minute on each side - this will make it more flavorful after baking. Rinse the tomatoes and cut into thin slices. Peel the onion and chop into rings. If you don't want it to crunch, pour boiling water over it. Wash and chop the parsley.

Place the pieces of fried beef on a baking sheet lined with parchment paper. Coat the meat with mayonnaise. Place onion rings and tomatoes, sprinkle with spices. Then pour plenty of mayonnaise over everything and sprinkle with grated cheese. Bake the meat in the oven for at least 35 minutes at 185 degrees. Before serving, garnish with parsley.

French pork recipe

An excellent option for a hearty and flavorful lunch. For the recipe, it is better to choose pork of medium fat content - always without hard fibers and veins. If you use fatty pork, then replace regular hard cheese with diet cheese (about 20% fat). This is necessary so that too much fat does not release during baking.

Unlike other types of meat, no tomatoes are used in the preparation of this dish. Instead, you can take any mushrooms, depending on your wishes. The simplest and most accessible type is champignons. But chanterelles, boletus mushrooms and porcini mushrooms also go well with pork.

Name:	Pork in French
Date added:	26.10.2015
Cooking time:	1 hour 15 minutes
Recipe servings:	4
Rating:	(No rating)

Ingredients Wash the pork several times under running water. To soften the meat, scald it with boiling water and then cut it into small pieces, similar to steaks. Lightly beat each piece with a hammer to break up the fibrous structure - then when baking the pork will become even softer.

Coat the meat with mustard and a small amount of mayonnaise, sprinkle with granulated garlic and your favorite spices. Cover with cling film and marinate in the refrigerator for half an hour. Rinse the parsley and chop finely. Peel the onion and chop into half rings or rings. Wash the mushrooms thoroughly to remove sand and cut into thin slices.

Heat the butter in a frying pan and fry the onions and mushrooms over low heat. Be careful not to burn the onions, otherwise they will become tasteless. Boil the eggs hard. If you put them in cold water, it will take about eight minutes from the moment the water boils. Peel the finished eggs and cut into thin slices. Remove the meat from the refrigerator.

Place the pork pieces on a baking sheet lined with parchment paper. Place mushrooms and onions on top, pour mayonnaise, add eggs, pour mayonnaise again and sprinkle generously with grated cheese. Send the meat to bake for 45 minutes in the oven at a temperature of 175 degrees. Before serving, garnish each plate with chopped parsley.

French chicken and pineapple recipe

A very quick way to prepare a dish from the most available ingredients. Chicken fillet goes well with any vegetables and fruits, especially pineapple. The main advantage of chicken in cooking meat in French is that chicken fillet does not require preliminary marinating and beating, but it always turns out tender and juicy.

Curry, granulated garlic, sweet paprika and coriander go perfectly with chicken. The unusual sweetness of pineapple and the piquancy of spices will appeal to many gourmets. The dish can be prepared either in portions or in the form of a large puff casserole, which significantly saves time and effort.

Name:	Chicken in French
Date added:	26.10.2015
Cooking time:	50 min.
Recipe servings:	6
Rating:	(No rating)

Ingredients

Product	Quantity
Chicken breast	600 g
Tomatoes	2 pcs.
Champignon	150 g
Canned pineapples	6 rings
White onion	1 PC.
Leek	0.5 pcs.
Green onion	5 feathers
Hard cheese	200 g
Mayonnaise	55 g
Granulated garlic	1 tsp
Ground paprika	1/3 tsp.
Curry	0.5 tsp
Ground coriander	1/3 tsp.
Vegetable oil	5 ml
Salt	taste

Rinse the chicken breast, remove excess fat, cut into two parts and rub with spices, salt and a small amount of mayonnaise. Wash the champignons, dry with napkins and cut into slices. Peel the white onion and chop it into rings or half rings. Wash and chop the leeks. Rinse the tomatoes under running water and cut into thin slices.

Heat vegetable oil in a frying pan and simmer the champignons with leeks and white onions until light brown and have a characteristic aroma. Lightly salt the vegetables. Drain the canned pineapples and rinse them with water several times to remove any excess sweetness.

Place chicken on a baking sheet lined with parchment paper. Top with pineapple rings, fried vegetables and tomatoes. Coat each layer with mayonnaise. Top the meat generously with grated cheese. Bake the dish in an oven preheated to 185 degrees for 40 minutes. Before serving, sprinkle the meat with chopped green onions.

French veal meat recipe with potatoes

As you know, veal is the healthiest, most delicious and dietary meat that can be given even to children. When cooked correctly, it becomes soft, tender and goes well with almost any vegetable. The taste of veal harmonizes perfectly with the sour taste of olives, and with the subtle sweetness of bell pepper the dish becomes more interesting.

Potatoes make French-style meat into a complete second course with a side dish. When choosing potatoes, pay attention to the variety: the more starchy it is, the tastier and more beautiful the dish will be. And, of course, don’t forget about spices! The best choices for veal are: marjoram, cloves, white and black pepper, oregano and turmeric.

Name:	Veal in French
Date added:	26.10.2015
Cooking time:	1 hour 10 minutes
Recipe servings:	6
Rating:	(No rating)

Ingredients

Product	Quantity
Veal	500 g
Bulgarian pepper	1 PC.
Potato	500 g
Olives	40 g
Wine vinegar	1 tsp
Red onion	0.5 pcs.
Hard cheese	200 g
Mayonnaise	50 g
Ketchup	10 g
Parsley	3 branches
White pepper	1/3 tsp.
Oregano	1/3 tsp.
Dried rosemary	0.5 tsp
Salt	taste

Prepare the veal: cut off the membranes and excess fat, rinse the meat several times under running water. Cut into portions (about 1 cm thick), cover with cling film and beat with a hammer. Remember that meat that is cut too thin will become dry, so don't overdo it.

Mix ketchup with mayonnaise, add dry spices and salt to taste. Generously coat the pieces of meat with the resulting marinade. Peel the onion and cut into small half rings. Season with salt and pepper, add wine vinegar and knead it with your hands until soft. Drain the marinade from the olives, remove the pits and cut them into thin rings.

Wash the bell pepper, remove the stem and seeds and cut into thin strips. Wash the potatoes, peel and cut into thin slices. Lightly cook it in boiling water for five minutes after boiling. Place the finished potatoes in a colander and cool slightly. Rinse the parsley under running water and chop finely.

Place the veal on a baking sheet lined with foil or parchment paper and add pickled onions and bell peppers on top. Spread with mayonnaise. Add potatoes and olives. Coat with mayonnaise again and sprinkle with grated cheese. Bake in the oven for 40 minutes at 185 degrees. Before serving, garnish with chopped parsley.

French chicken leg recipe

If chicken fillet is too dry for you, but you want to cook delicious meat in French, this recipe was created especially for you. The preparation uses meat from chicken legs, which always turns out juicy. There is no need to beat it - it is already tender enough.

Another highlight of this recipe is fresh garlic. As a rule, it is added at the end of cooking, but here it is placed on chicken meat and imbues it with a unique aroma during the baking process. The main thing is not to forget that the garlic must be inside the dish, otherwise it will darken and lose all its taste.

Name:	Chicken legs in French
Date added:	26.10.2015
Cooking time:	1 hour 20 minutes
Recipe servings:	6
Rating:	(No rating)

Ingredients

Product	Quantity
Chicken legs	1 kg
Champignon	200 g
Bulb onions	1 PC.
Tomato	1 PC.
Garlic	4 cloves
Hard cheese	200 g
Mayonnaise	40 g
Vegetable oil	5 ml
Herbal mixture	0.5 tsp
Ground black pepper	1/3 tsp.
Dried marjoram	1/3 tsp.
Salt	taste

Wash the chicken legs and remove the skin. Using a sharp knife, make several cuts on each of them and remove the pit. Place the meat in a bowl, add a little mayonnaise, salt and spices. Stir it so that it is evenly saturated with the marinade. Rinse the tomato, dry it and cut into slices. Peel the onion and chop into rings 3 mm thick.

Peel the garlic and grate it on the finest grater (or pass it through a press). Wash the champignons, cut off the stems. Heat the vegetable oil in a frying pan and fry the champignons over medium heat for five minutes until soft. Place marinated chicken in an even layer in a baking dish greased with vegetable oil.

Place onion rings and grated garlic on top. Spread with mayonnaise. Then add champignons and tomato slices. Add a little mayonnaise and sprinkle the meat with grated cheese so that it completely covers the entire surface of the meat. Bake for about 50 minutes (or until the cheese crust is golden brown) in an oven preheated to 180 degrees.

French minced meat recipe

If you love French meat, but want to change up the classic recipe, try using minced meat instead of chops. The taste is much richer, and the meat itself is juicier. In addition, the dish will definitely not turn out tough or dry. The French-style minced meat also includes potatoes, making it very filling.

You can use any type of meat for minced meat. To make the dish as dietary as possible, use chicken or turkey. It is better to use two types of cheese - regular Dutch and spicy, for example, cheddar or Parmesan. Also, do not forget about spices, because they can radically change the taste of a dish, giving it one or another interesting note.

Hard cheese 200 g Vegetable oil 15 ml Salt, spices taste Rinse the meat thoroughly under running water and dry with paper towels. Cut the meat and lard into small pieces and grind in a meat grinder through a large attachment. Peel half the onion, chop into small cubes and mix into the minced meat. Rinse the parsley, chop it and also add it to the minced meat. Salt, add your favorite spices and stir.

Cut the other half of the onion into half rings. Peel the carrots and grate on a coarse grater. Rinse the mushrooms several times under running water to remove sand, cut into slices or strips. Heat vegetable oil in a frying pan, fry onions, champignons and carrots over medium heat until light brown and have a pleasant onion aroma.

Wash the potatoes, peel them and cut into slices about 5 mm thick. Grease a baking sheet or baking dish with a small amount of vegetable oil (you can line the pan with parchment paper or a sheet of foil instead). Place potatoes, minced meat and fried vegetables in an even layer. Sprinkle grated cheese on top.

Bake in the oven for 45 minutes at 175 degrees. Determine the readiness of the dish by the condition of the potatoes, since they take longer to cook than minced meat. When serving the dish, cut it into portions, like a casserole, and serve with sour cream or bechamel sauce.

1 kg. Peel the potatoes and cut into pieces according to your taste - I like potatoes into cubes or small diamonds.
Salt and pepper to taste and add a little mayonnaise.
Finely chop the onion (if you like large onions in dishes, cut them as you like: either into rings or half rings).

and add it to the potatoes - mix everything well.

Grate the hard cheese onto a fine grater.
If there is no hard cheese, I sometimes grate processed cheese, but with hard cheese it turns out much tastier and more beautiful!

Now take a baking tray and place the chicken legs in the middle and place the potatoes around the edges.
If you like it fattier, you can put pieces of lard on the bottom of the baking sheet or pour vegetable oil over the baking sheet.

It looks something like this:

This was prepared for 15 guests on a large sheet and with plenty of chicken legs and potatoes.

Sprinkle grated cheese on top
And pour mayonnaise on top (it’s better to spread it a little). Add a little water, then the potatoes will bake better and faster and become juicy!

Place in the oven at 180-200 degrees.

And bake the potatoes for about 1 hour (depending on the amount of food). We take out the finished dish.

And you can put it on plates!

Leg and potatoes - side dish and meat - in 1 hour!
Guests will be delighted with such delicious food!

Delight your family, friends and guests with a beautiful, tasty and at the same time easy-to-prepare dish!

Bon appetit!

Cooking time: PT01H20M 1 h 20 min.

Approximate cost per serving: 150 rub.

French cuisine has long been famous for its sophistication and nobility. French chicken is not a national dish, despite the fact that it is very popular not only in France, but also in other European countries. There are many variations of its preparation: with mushrooms, tomatoes, pineapples, mustard marinade.

No matter how many cooking variations there are, classic recipes always remain basic. The dish is distinguished by its extraordinary taste; its aroma will not leave even the most picky gourmets aside.

Components:

• 4 pieces of chicken fillet;
• 2 onions;
• ½ kg potatoes;
• 300 g mozzarella;
• 3 tbsp. spoons of mayonnaise;
• 25 ml olive oil;
• pepper mixture;
• a pinch of salt;
• spices.

Cooking technology:

1. We wash the fillet, cut it into thin pieces, beat it with a hammer, salt it and rub it with spices. Place on a well-greased baking sheet.
2. Peel the potatoes, cut them into slices and place them on the chicken.
3. Cut the onion into rings and place on the potatoes.
4. We grate the cheese and form the last layer, compact it and evenly grease the surface with mayonnaise.
5. Bake for 45 minutes at 1800C until a crust appears.

French chicken with potatoes in the oven will definitely please everyone who tries it.

Cooking classics in a slow cooker

Cooking French chicken in a slow cooker is quite simple. The nutritious dish will be juicy and tender.

Components:

• 2 pcs. chicken fillet;
• 1 onion;
• 5 potatoes;
• 150 g mozzarella;
• 50 g mayonnaise;
• 1 teaspoon olive oil;
• pepper mixture;
• salt;
• spices.

Preparation:

1. So, let's cook French chicken in a slow cooker. First, beat portioned pieces of fillet with a hammer, add salt and various spices and place the first layer on a greased multicooker bowl.
2. Cut the potatoes and onions into rings and place them on the fillets one by one. Lubricate everything with mayonnaise, place the bowl in the multicooker and turn on the “Stew” mode for half an hour.
3. Meanwhile, grate the cheese, sprinkle the casserole with it and simmer for another 10 minutes. When the cheese is well melted, serve to your guests.

Recipe with mushrooms

The combination of chicken and mushrooms amazes with its exquisite taste. The dish is extremely satisfying and flavorful.

Components:

• 2 fresh chicken fillets;
• 1 large onion;
• 200 g champignons;
• 100 g mozzarella;
• 2 tbsp. spoons of mayonnaise;
• 25 ml olive oil;
• 50 ml spoons of soy sauce;

Cooking technology:

1. Cut the onion into slices and immediately place on a baking sheet.
2. We cut the fillet into thin pieces with cuts, season with spices, soy sauce and place on top of the onion.
3. Cut the mushrooms into slices, place evenly on the chicken, grease with mayonnaise and sprinkle with a grated layer of mozzarella.
4. Bake for 40 minutes at medium temperature. Chicken with mushrooms will definitely be appreciated by your household.

Option with mustard marinade

Incredibly tasty chicken thighs with mustard marinade whet your appetite. French chicken will certainly become a highlight on the holiday table, thanks to the valuable composition of the component.

Components:

• 1 kg chicken thighs;
• 1 tbsp. a spoonful of grainy French mustard;
• 50 ml soy sauce;
• 3 cloves of garlic;
• spices;
• olive oil.

Preparation:

1. In a small vessel, mix grainy mustard with soy sauce and garlic pressed through a garlic press. Salt and add spices.
2. Coat the meat component with mustard marinade and place in a cool place for an hour. To ensure that the chicken is well soaked in the mustard marinade, you can make cuts in the flesh.
3. Fry the thighs in hot olive oil. If the housewife prefers the baking option, then place the meat on a baking sheet greased with olive oil and bake in the oven for half an hour at medium temperature.

Serve the dish with baked potatoes and green peas.

With tomatoes

Tomatoes usually add juiciness to a dish, and this is the case with French chicken with tomatoes. The food will melt in your mouth.

Components:

• 2 chicken fillets;
• 2 tomatoes;
• 2 onions;
• 3-4 potatoes;
• 150 g mozzarella;
• 50 ml mayonnaise;
• 25 ml olive oil;
• 50 ml soy sauce;
• a little pepper, salt;
• a pinch of basil.

Preparation:

1. Grease a baking sheet with oil and preheat the oven.
2. Beat portioned pieces of chicken with a hammer. Then you need to salt and pepper the meat, sprinkle with soy sauce and place on a baking sheet.
3. Cut potatoes, tomatoes and onions into rings. Place potatoes on meat. Sprinkle tomatoes and onions with basil and also place on the casserole.
4. Grease with mayonnaise and bake for 40-50 minutes. 5 minutes before the end, sprinkle with mozzarella. This aromatic casserole will surprise you with its noble taste.

With the addition of pineapples

French chicken with pineapple has not been a novelty for a long time. Not everyone likes this combination, but in the dish, pineapple greatly enhances the taste of chicken.

Components:

• 2 pcs. chicken fillet;
• 350 g canned pineapples;
• 150 g hard cheese;
• 50 ml mayonnaise;
• 25 ml sunflower oil;
• a little pepper, salt, spices.

Preparation:

1. Cut the fillet into portions, beat with a hammer, rub with spices and mayonnaise.
2. Grease a baking sheet with oil and place the pieces of meat separately.
3. Place pineapples on pieces of meat and sprinkle with cheese. Bake for 30 minutes over medium heat.

French chicken with pineapples can be served not only as a hot appetizer, but also as a cold dish.

French stuffed meat

French stuffed chicken legs are incredibly delicious. Just try it once and it will become a favorite dish for the whole family.

Components:

• 6-8 chicken legs;
• 200 g champignons;
• 200 g hard cheese;
• pepper, salt, hops-suneli;
• 25 ml sunflower oil;
• 50 ml soy sauce.

Preparation:

1. We wash the chicken legs, rub them with spices and grease them with soy sauce.
2. Clean the mushrooms, chop finely and fry.
3. We cut each leg near the bone and, rotating it with a knife, form a hole. We stuff this hole with mushrooms and cheese strips.
4. Bake for half an hour in the oven over medium heat. Before serving, decorate with herbs.

French chicken cutlets

French chicken cutlets are balanced and tender. Their peculiarity is that the meat is not ground, but cut with a sharp knife. They do not dry out, their taste is not lost, and they can be served as a cold appetizer or with potatoes or crumbly porridge for lunch.

Components:

• 0.5 kg fresh chicken fillet;
• eggs;
• 1 onion;
• 2 tbsp. spoons of flour;
• a little salt, pepper, seasonings;
• 75 ml sunflower oil.

Preparation:

1. Wash the chicken fillet thoroughly and cut into small cubes. It can also be passed through a meat grinder, but the result will be different.
2. Wash the onion and chop into small cubes. Add to fillet.
3. Beat the eggs, add spices, flour and fry on both sides in oil.

Advice! It is more convenient to use slightly frozen meat. It is more pliable and allows you to cut minimal slices.

Each of the dishes presented surprises with its simplicity and speed of preparation, as well as beneficial nutritional qualities. The presence of glutamic acid gives a specific aroma and taste to ready-made dishes.