Russia · Meat Dishes

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.

90 min✻6 servings✻520 kcal
Meat in French Style

Ingredients

  • pork neck or loin1000 g
  • onions2 piece
  • hard cheese gouda or edam100 g
  • soft cheese mozzarella100 g
  • tomatoes3 piece
  • champignon mushrooms300 g
  • vegetable oil60 ml
  • mayonnaise3 tbsp
  • mustard1 tsp

Method

  1. 1Cut 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.
  2. 2Thinly 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. 3Grease a baking tray with oil. Arrange pork in a single layer. Top each piece with a layer of onion rings, then sautéed mushrooms.
  4. 4Place a tomato round on each piece. Spread the top with mayonnaise mixed with a little mustard. Generously cover with both grated cheeses.
  5. 5Preheat 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. 6Serve hot, cut into portions. Pairs perfectly with mashed potatoes, fresh vegetables or a light salad.