Russia · Meat Dishes · High protein

Meat in French Style

Name: Meat in French Style
Prep time: 27 min
Cook time: 63 min
Total time: 90 min
Yield: 6 servings
Cuisine: Russian
Ingredients: 1000 g pork neck or loin; 2 piece onions; 100 g hard cheese gouda or edam; 100 g soft cheese mozzarella; 3 piece tomatoes; 300 g champignon mushrooms; 60 ml vegetable oil; 3 tbsp mayonnaise; 1 tsp mustard

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

Note from Sergei

Sergei Martynov

“Let me set the record straight: 'meat in French style' (myaso po-frantsuzski) has absolutely nothing to do with French cuisine. This is a beloved Soviet-era invention that became a staple of every holiday table across the USSR. The name was probably chosen because anything 'French' sounded sophisticated in Soviet times. The dish is simple but irresistible: layers of pork or chicken, onions, mayonnaise, and melted cheese baked until bubbly and golden. The key is slicing the meat thinly and pounding it so it cooks through in the oven without drying out. Some families add potatoes as a bottom layer, others add mushrooms — every post-Soviet household has their own fiercely defended version. It's not haute cuisine, but it's pure nostalgia on a plate.”

Use real mayonnaise, not light or diet versions — it needs the fat content to create the creamy layer that bastes the meat while baking. Slice the onions paper-thin so they melt into the sauce rather than remaining crunchy.

Method

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.
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.
Grease a baking tray with oil. Arrange pork in a single layer. Top each piece with a layer of onion rings, then sautéed mushrooms.
Place a tomato round on each piece. Spread the top with mayonnaise mixed with a little mustard. Generously cover with both grated cheeses.
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.
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)

Sergei Martynov✍ Author
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.