It is unlikely that at least one hostess will deny that once she was interested in how to make a cheese "cap" on meat for the oven correctly. Indeed, the secret of making an amazing crust worries many chefs. But not all of them are able to competently create it. So let's get acquainted with the basic tricks and possibilities of making a fluffy, mouth-watering and endlessly delicious "hat" of cheese on meat baked in a oven. As practice shows, this is not so difficult!

The secret is in the right recipe

In order to get a fragrant crispy crust on meat cooked in the oven, and not a sticky and tough film, it is worth considering some secrets of making such a "hat".

First of all, you need to know the correct recipe for creating a cheese "coat". Quite frankly, it's not enough just to grate cheese and sprinkle it on the dish. It is optimal to make a kind of omelet mixture. The best way to accomplish this is as follows:

1. Grate cheese into a bowl.

1. In a separate bowl, a raw chicken egg is beaten and the resulting composition is poured into the shavings.

1. You also need to add a little sour cream there.

Note! For 200 g of grated cheese, it is recommended to use one chicken egg of a fairly large size and 3 large tablespoons of sour cream.

1. The resulting mixture should be generously greased with the meat and sent to the oven for baking. In this case, the resulting crust will turn out to be tasty, tender and soft. It will remain that way even when cold.

There is another option for making a fluffy cheese "cap" on meat for baking in the oven. Before that, we need not only cheese, but 2 more chicken eggs and 5 tablespoons of mayonnaise. Cheese traditionally needs to be grated and sprinkled on the dish. Eggs should be carefully beaten with mayonnaise. For this, it is recommended to use a blender or mixer to guarantee the mass becomes homogeneous. The resulting mixture will need to be poured over the shavings. Then, during the baking process, the "cap" will rise and become unusually airy.

How to bake properly

It is not only the right ingredients that are important to create a cheese "coat". It is also necessary to properly bake the dish. The prepared mixture does not need to be spread on the meat immediately. Do this about 10 minutes before the treat is finished cooking. Then the top of the dish will not be too hard and will not burn. The "hat" will turn out to be fluffy, tender and soft.

It is unlikely that at least one hostess will deny that once she was interested in how to make a cheese "cap" on meat for the oven correctly. Indeed, the secret of making an amazing crust worries many chefs. But not all of them are able to competently create it. So let's get acquainted with the basic tricks and possibilities of making a fluffy, mouth-watering and endlessly delicious "hat" of cheese on meat baked in a oven. As practice shows, this is not so difficult!

The secret is in the right recipe

In order to get a fragrant crispy crust on meat cooked in the oven, and not a sticky and tough film, it is worth considering some secrets of making such a "hat".

First of all, you need to know the correct recipe for creating a cheese "coat". Quite frankly, it's not enough just to grate cheese and sprinkle it on the dish. It is optimal to make a kind of omelet mixture. The best way to accomplish this is as follows:

1. Grate cheese into a bowl.

1. In a separate bowl, a raw chicken egg is beaten and the resulting composition is poured into the shavings.

1. You also need to add a little sour cream there.

Note! For 200 g of grated cheese, it is recommended to use one chicken egg of a fairly large size and 3 large tablespoons of sour cream.

1. The resulting mixture should be generously greased with the meat and sent to the oven for baking. In this case, the resulting crust will turn out to be tasty, tender and soft. It will remain that way even when cold.

There is another option for making a fluffy cheese "cap" on meat for baking in the oven. Before that, we need not only cheese, but 2 more chicken eggs and 5 tablespoons of mayonnaise. Cheese traditionally needs to be grated and sprinkled on the dish. Eggs should be carefully beaten with mayonnaise. For this, it is recommended to use a blender or mixer to guarantee the mass becomes homogeneous. The resulting mixture will need to be poured over the shavings. Then, during the baking process, the "cap" will rise and become unusually airy.

How to bake properly

It is not only the right ingredients that are important to create a cheese "coat". It is also necessary to properly bake the dish. The prepared mixture does not need to be spread on the meat immediately. Do this about 10 minutes before the treat is finished cooking. Then the top of the dish will not be too hard and will not burn. The "hat" will turn out to be fluffy, tender and soft.

Most families every day prepare meat dishes for the dinner table in the form of various soups, goulashes, etc. However, on holidays you want to present your loved ones with something that will not leave indifferent any of the household members. That is why we offer you to make delicious and satisfying French-style meat. A photo, a recipe and the necessary ingredients for this dish are presented below.

List of products

We will need:

• fresh pork pulp with small layers of fat - 520 grams;
• hard cheese - 160 grams;
• small onion - 3 pieces;
• medium fat mayonnaise - 110 grams;
• table salt - a small spoon;
• ground black pepper - optional;
• fresh champignons - 5 medium pieces;
• vegetable oil - 65 milliliters.

How to cook in French: pork processing

For such a delicious and beloved dish, it is best to purchase fresh pork pulp. This choice is due to the fact that this particular product is the softest, most tender and juicy. So, the meat should be washed, cut across the fibers into small steaks no more than two centimeters thick. After that, the pork needs to be well coated with black pepper and then the processed steaks must be placed in an enamel bowl and left aside while the rest of the ingredients are being prepared.

in the oven in french: processing mushrooms

Rinse five fresh mushrooms in warm water, remove all unnecessary elements from them, and then chop into thin plates along the legs. After that, the mushrooms must be put in a pan, add vegetable oil, black pepper and salt to them, fry until golden crust appears and cool in the air.

in French: processing vegetables

Three small onions need to be rinsed in water, peeled, and then cut into half rings. Next, you need to put the processed vegetable to the fried mushrooms, season them with mayonnaise and mix well.

How to cook meat in the oven in French: dish shaping

Finished pork steaks should be placed on a baking sheet, preferably lightly greased with oil. After that, each piece of meat must be covered with a mass of mushrooms, onions and mayonnaise, and sprinkle generously with grated cheese on top.

Cooking Right: French Meat in the Oven

The sheet, along with the formed dish, must be placed in a preheated oven for about 50 minutes. During this time, the pork will become completely soft and will well absorb the aromas of onions, mushrooms, mayonnaise and cheese.

Correct presentation to the table

French meat should be served hot or warm for a festive dinner. It should also be noted that cooked pulp with a mushroom cap is best laid out on portioned flat plates, which must be pre-decorated with green salad leaves, olives, olives, lemon wedges and other ingredients in the form of chopped vegetables and sprigs of herbs.

Merchant-style meat with mushrooms is incredibly tasty pork baked with tomatoes, mushrooms under a cheese-mayonnaise "cap". Of course, it is better to eat such meat hot or warm, since even reheated the next day it turns out to be not so juicy and not so soft.

Most often I cook such meat for the holidays, as you can safely bake a whole baking sheet of meat without worrying that something will remain the next day - the guests "sweep away" from the table. Meat can be served with mashed potatoes or just boiled young potatoes, seasoned with butter and fresh dill. What else is attractive about this dish - you can bake a lot of "chops" at once without being in the kitchen near the stove for a long time.

1. pork 500 gr
2. mushrooms 100 gr
3. cheese 250 g
4. tomatoes 1-2 pcs
5. mayonnaise
6. salt
7. black pepper

Mushrooms can be used whatever you want. I used champignons.

Preparation

Cut the pork into slices 1-1.5 cm thick and beat off with high quality. So that when beating the meat does not "break" and the hammer does not get clogged with pieces of meat, which is then very difficult to wash out, I advise you to cover the meat with cling film when beating and beat directly through the film. If there is no film, then it is possible through a regular package.

We spread the meat on a baking sheet greased in advance with vegetable oil. On average, 5-6 pieces should fit. Sprinkle with salt, pepper and all sorts of spices that you like.

Cut the tomatoes into slices and spread them over the meat to cover it as much as possible.

Next, let's move on to the cheese. We rub it on a coarse grater, and, using a third of the resulting grated cheese, sprinkle the meat with tomatoes.

Put the chopped mushrooms on the cheese. It is better not frozen, as they will give a lot of water, which will dilute the natural juice of the meat. With champignons, the dish looks beautiful and neat.

Carefully, without too much enthusiasm, pour mayonnaise on each part of the dish. By the way, if you have ordinary mayonnaise in soft packaging (like a tube), then it is more convenient to cut a corner and squeeze through it. You will get a thin, controlled trickle.

Salt again and evenly distribute the remaining cheese on top.

We put in an oven preheated to 200 ° C for 20-25 minutes.

ready! Sprinkle a little with dill. Please go to the table! I allowed myself to serve the dish along with baked potatoes in cream and cherry tomatoes. Bon Appetit!