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Meat in French Style
Russia · Meat Dishes · High protein

Meat in French Style

A beloved post-Soviet baked dish where tender pork cutlets are layered with onion, mushrooms, tomatoes and two kinds of cheese, then baked until the cheese forms a rich golden crust. An all-in-one festive dish that always impresses.

90 min 520 kcal 6 serves Advanced💪High protein🇷🇺Russia★★★★★4.6· 5 reviews

Ingredients

ServingsMetric
  • 1000 gpork neck or loin
  • 2 pieceonions
  • 100 ghard cheese gouda or edam
  • 100 gsoft cheese mozzarella
  • 3 piecetomatoes
  • 300 gchampignon mushrooms
  • 60 mlvegetable oil
  • 3 tbspmayonnaise
  • 1 tspmustard

Method

  1. Cut pork across the grain into 1.5–2 cm slices. Pound each piece between sheets of cling film to 1 cm thickness. Season with salt and pepper on both sides.
    Meat in French Style — step 1
  2. Thinly slice onions into rings. Slice tomatoes into rounds. Grate or dice both cheeses. If using mushrooms: slice and sauté in a little oil until all moisture evaporates and they are lightly browned; season with salt.
  3. Grease a baking tray with oil. Arrange pork in a single layer. Top each piece with a layer of onion rings, then sautéed mushrooms.
  4. Place a tomato round on each piece. Spread the top with mayonnaise mixed with a little mustard. Generously cover with both grated cheeses.
    Meat in French Style — step 4
  5. Preheat oven to 200°C (390°F). Bake 30–40 minutes until the meat is cooked through and the cheese has melted into a rich golden crust.
  6. Serve hot, cut into portions. Pairs perfectly with mashed potatoes, fresh vegetables or a light salad.

FAQ

Dry, tough meat in French style is almost always caused by overcooking or using a cut that's too lean. The most important rule: slice the meat to an even thickness of 1–1.5 cm and pound it lightly — this ensures it cooks through before the top layer dries out. The mayonnaise layer (or sour cream) acts as a moisture barrier, so don't skip it or use too little. Bake at 180°C rather than higher — a higher temperature rapidly dries the meat out before the inside is cooked. Cover the dish with foil for the first 20–25 minutes, then uncover to allow the cheese to brown. Pork neck (butt) or chicken thigh fillet are the most forgiving cuts; lean chicken breast or pork loin dry out much faster and require more careful timing.

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Comments (1)

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  • Sergei MartynovAuthor
    29d ago

    Score the pork skin or fat cap before cooking this meat in french style. Shallow cuts every centimeter let the fat render properly and create those crispy edges everyone fights over at the table.