Classic French meat tender recipe 🥩

Kitchen appliances and utensils: oven, baking sheet, cutting board, knife, meat hammer, brush, grater.

Ingredients

Step cooking

1. We take 700 grams of pork carbonate and cut into slices about 1 centimeter thick on a cutting board. All pieces should be the same thickness, this is important.
   
2. Cover the sliced ​​pieces with a bag and beat off each piece on both sides, being careful not to damage them. A bag is needed so that the meat splashes do not fly around the kitchen when beating.
   
3. Next, take 1 or 2 onions and cut them thinly into quarter rings.
   
4. Grease a baking sheet or baking dish with vegetable oil and sprinkle with salt a little. If there is no vegetable oil, you can replace it with butter.
   
5. We spread the pieces of meat on a baking sheet or baking dish, they should lie tightly next to each other.
   
6. Sprinkle each slice with salt and pepper to taste. Also sprinkle with ground coriander.
   
7. Lubricate each piece of meat with a thin layer of mayonnaise, about 1 teaspoon per piece.
   
8. On top of the meat, evenly spread the previously chopped onions.
   
9. On a coarse grater, rub 300 grams of hard cheese and also evenly distribute on a baking sheet. You can take several types of cheese and just mix them.
   
10. We heat the oven and send a baking sheet with meat there. Bake for 30-40 minutes at a temperature of 200 degrees until a cheese crust is formed.
    
11. The meat is ready in French. It can be served as a standalone dish, or as a side dish for potatoes, rice or buckwheat. Enjoy your meal!
    

Housewife tips

• The most suitable meat for the dish is lean pork or veal. Lamb can give a specific taste, and with beef it is always difficult to guess.
• If you still prefer pork, then take a closer look at the loin, neck or juicy ham. Such meat will not be too fat, but not lean, because it will turn out to be dry, and will lose all taste.
• Do not forget to pay attention to the color of pork, it should be evenly colored. If you notice yellowish layers, then do not take such a piece.
• It is also not recommended to take too flabby pieces, fresh meat should slightly spring.
• Before cooking, rinse, dry, remove excess bones and hymen from the meat.
• Cut the meat across the fibers.
• Onions are better to use salad grade, sweetish. If this was not at hand, then just pour onion with boiling water to relieve it of excess bitterness.

Video recipe

We offer you to watch a video recipe for cooking a classic French meat recipe. In it you can see in detail each stage of preparation, as well as hear additional comments by the author of the recipe.