Kitchen appliances and utensils:
- hob;
- pan;
- sharp knife;
- cutting board;
- fine grater;
- a tablespoon and a teaspoon;
- cling film;
- a kitchen hammer for beating meat;
- scapula;
- whisk;
- deep plate;
- serving plate.
Ingredients
| Product | amount |
| Pork meat | 300 g |
| Salt | taste |
| Ground black pepper | pinch |
| Spices | taste |
| Home mustard | 1 tsp |
| Mushrooms | 100 g |
| Onion | 1/2 pcs. |
| Vegetable oil | 5 tbsp. l |
| Tomato medium | 1 PC. |
| Hard cheese | 30 g |
| Flour | 50 g |
| Breadcrumbs | 50 g |
| Dried garlic | taste |
| Egg | 1 PC. |
Step cooking
- To prepare such a dish, you can use 300 g of any part of pork. Cut it into relatively thin pieces, not more than 5-6 mm and cover with cling film.
- We beat off slightly with a special kitchen hammer to make the meat softer.
- Salt pieces of meat to taste on both sides. We also lubricate the meat of domestic mustard, but if you do not have one, then use the purchased product. For such an amount of meat, 1 tsp will be enough. mustard.
- Season the meat with a pinch of ground black pepper and sprinkle to taste with spices and herbs. If you do not like such seasonings, then replace them with any others according to your own taste.
- We spread the pieces of meat on top of each other, wrap in cling film and leave them to marinate for about a quarter of an hour.
- While the meat is pickled, wash 100 g of any mushrooms to your taste and cut into thin slices. Put crushed mushrooms in a preheated dry pan and fry them a little, stirring them regularly with a spatula. This must be done until the mushrooms secrete juice and it completely evaporates.
- In a pan with mushrooms, pour 1 tbsp. l vegetable oil and lay out pre-chopped in small cubes half onions. Mix everything and fry over medium heat for about 3-4 minutes, until the onion is soft.
- In a deep plate, prepare a breading mixture, mixing with a whisk 50 g of flour and breadcrumbs and adding dried garlic and dried herbs to taste.
- Also, in a separate deep plate, beat 1 chicken egg slightly until smooth.
- Heat the pan over medium heat and pour 4 tbsp. l vegetable oil. Dip each piece of pork chop first into the egg, then in the breading mixture and put it in the pan.
- Reduce the heat to a minimum and fry the meat well on both sides. On each side, fry for about 6-7 minutes.
- After turning the meat, lay on each chop a little fried mushrooms with onions, then diced tomatoes. The last one will be needed for the dish 1 pc. We cover the pan with a lid and cook over low heat for 5 minutes.
- After 5 minutes, open the lid. Rub on a fine grater 30 g of hard cheese and sprinkle it on top of each chop. Close the lid and cook another 2 minutes.
- After 3 minutes, the meat in French in the pan is completely ready. It turns out soft and juicy. You can serve such meat with any side dish, or just make a vegetable salad.
Video recipe
The video is about cooking French meat in a pan. Unlike the recipe in the oven, in this way the meat is cooked much faster and easier, but it turns out no less tasty. The entire cooking process is described in detail, so you can easily repeat such a dish in your kitchen. All ingredients are indicated at the beginning of the video and are designed for 2 people.
Have you tried to cook meat in French, not in the oven, but in a pan, and which option do you like more? What meat do you usually cook, and what additional ingredients do you use? Share your favorite and proven French meat recipe in the comments.
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