French meat is a popular dish that is often prepared for a festive feast. The main secret of this dish is to follow the sequence of laying out the products. I share the recipe and the intricacies of its preparation.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Meat chops baked with tomato and cheese have an amazing taste and mouth-watering appearance. These qualities have made them popular at festive feasts. Although today they began to cook more and more of them on weekdays. Cooking a hot snack will not take a lot of time and effort, and will turn an ordinary lunch into a festive one. Surely all eaters will be satisfied. However, if you do not master some of the intricacies of cooking technology, then the meat can turn out to be dry, tough and not attractive. And the composition includes products that are not the cheapest, so it is unsuccessful to cook a culinary creation and you do not want to be left without a delicious lunch. To make the meat in French no worse than the restaurant one, experienced chefs advise the following.
- Choose only fresh meat, not frozen and defrosted.
- The veal will be more tender than the old beef. A pork neck or chop is also good.
- Tomatoes are not spoiled, firm and firm, so that when baked they retain their shape.
- High quality hard cheese.
- Meat cooks faster if it is pre-marinated.
- Marinate meat without salt, otherwise liquid will come out of it and the dish will be dry.
- Do not like hard cheese crust, brush the cheese with mayonnaise before baking. Alternatively, sprinkle the chops with cheese 5 minutes before the meal is done.
- Before beating the meat, place it in a bag to avoid splashing the juice.
Knowing these basic rules, you can prepare a delicious snack using any recipe.
- Caloric content per 100 g - 206 kcal.
- Servings Per Container - 12
- Cooking time - 50 minutes
Ingredients:
- Veal - 1 kg
- Salt - 0.5 tsp
- Onions - 1 pc.
- Ground black pepper - a pinch
- Tomatoes - 3 pcs.
- Spices (any) - to taste
- Cheese - 200 g
- Mayonnaise - 4 tablespoons
- Garlic - 1 head
- Mustard - 1 tablespoon
Cooking French meat step by step with tomato and cheese:
1. Wash the meat and pat dry with a paper towel. Cut with a sharp knife into slices 1, 5 cm thick. Cover each piece with cling film and beat off with a kitchen hammer on both sides. The slices should be thinner, about 5-7 mm.
2. Wash the tomatoes, dry them and cut them into thin half rings of 5 mm. Peel and chop the onions in half rings. Peel and chop the garlic.
3. Line a baking sheet with parchment and lay out the meat chops. Brush them with mustard, season with salt, ground pepper and any spices.
4. Place chopped garlic and chopped onion.
5. Place half rings of tomatoes on top. You do not need to salt them, otherwise they will flow during cooking.
6. Sprinkle food with cheese shavings and place the chops in a well-heated oven to 180 degrees for 25-30 minutes. Do not overdo them for longer, otherwise they will dry out and become dry. Serve a hot appetizer to the table with a potato side dish. Although with spaghetti or boiled rice, it will also be delicious.
See also the video recipe on how to cook meat in French.
