A step-by-step recipe with a photo of meat under cheese in a pan: the choice of products and the technology for preparing a delicious and satisfying meat dish. Video recipes.
Meat with cheese in a pan is an easy-to-prepare, very tasty and satisfying meat dish with a side dish of porridge or vegetables. Its aroma, which combines notes of grilled meat and melted hard cheese, leaves few people indifferent. This combination will surely cause a strong appetite, and the food itself, which has a high nutritional value, will replenish energy and quickly satisfy hunger.
To prepare this dish, it is better to take boneless pork pulp. Any part of the carcass - neck, shoulder, ham. You can take carbonate, tenderloin, loin. The fattest food will turn out if you take the brisket with layers of bacon. The meat should ideally be fresh without pre-freezing. This way you can get the most out of this product - the best taste, rich aroma and high nutritional value. Frozen pulp can also be used, but it is much more difficult to determine the quality of the meat when purchasing.
By the way, in order to reduce the fat content of the dish, you can take lean meat without fat layers and use a special grill pan that does not require a lot of oil for frying.
According to our recipe for meat with cheese in a frying pan, a dairy product can be from hard or soft varieties, and preferably without the addition of vegetable fats. Its taste can greatly embellish the finished dish. You can take almost any kind of cheese - Dutch, French, Italian. The product can be relatively neutral in taste, or it can have richer notes. Choose whatever you like best - salty, lightly salted, bitter, sweetish. This can be Mozzarella, Gouda, Maasdam, Edamer, Cheddar and many others. These cheeses melt well and envelop every piece of meat well, while others allow you to prepare a dish with an exquisite crispy crust.
The use of soy sauce adds a certain piquant touch. This product goes well with both pork and cheese. If you need to marinate the meat beforehand, it is better to take a darker sauce, which is more thick, pungent and harsh. In other cases, you can safely take a light soy dressing - salty and light.
Next, we present to your attention a recipe for meat with cheese with a photo of a step-by-step process. This easy-to-prepare dish can be prepared for a daily meal or on a festive table.
See also how to make orange stew.
- Caloric content per 100 g - 352 kcal.
- Servings - 2
- Cooking time - 35 minutes
Ingredients:
- Pork - 400 g
- Cheese - 100 g
- Onions - 1 pc.
- Soy sauce - 2 tablespoons
- Vegetable oil - 2 tablespoons
- Salt, pepper - to taste
Step-by-step cooking of delicious meat with cheese in a pan
1. Before you cook meat in a skillet under a cheese cap, you need to prepare all the ingredients. Peel and chop the onions into strips or cubes. In a preheated pan with a small amount of vegetable oil, fry this product for a couple of minutes over low heat.
2. Wash fresh pork pulp, dry in the air or with napkins. Cut into small pieces or cubes. It is not necessary to make too large pieces, so the meat will cook faster and will be well saturated with the taste and aroma of other products used in the recipe. Put the prepared pork in a pan with the onion.
3. Now add, season with soy sauce, black pepper and other favorite flavors. Mix well.
4. Fry over medium heat, stirring occasionally, until the meat is cooked. At this time, we prepare cheese: three of it on a coarse or fine grater. Pour half of the total cheese mass into the fried meat and mix.
5. Put the remaining cheese on top with a tight cap, cover with a lid and turn off the gas. During this time, the cheese will melt slightly. The dish is ready in a few minutes.
6. Appetizing, nutritious and incredibly tasty meat with cheese in a pan is ready! Sprinkle it with fresh chopped herbs and serve it in portions with a suitable side dish - rice, wheat, millet, buckwheat porridge or with baked, fried, boiled potatoes, in the form of mashed potatoes or fries.
See also video recipes:
1. French meat in a pan
2. Pork with cheese
