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French-style meat from chicken fillet

4 servings

90 minutes

French-style meat in its original version from the Orlov family's cook required a good piece of veal and béchamel sauce. Later, in Soviet times, veal was replaced by cheaper pork, and béchamel by mayo nez . In this recipe, chicken is used as the actual meat, but the final taste does not seem poorer because the fatty sauce does not allow the fillet to dry out and mummify.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
818.8
kcal
73.1g
grams
51.5g
grams
13.1g
grams
Ingredients
4servings
Chicken fillet
1 
kg
Spices
 
to taste
Onion
2 
pc
Tomatoes
4 
pc
Cheese
200 
g
Mayonnaise
200 
g
Garlic
2 
clove
Cooking steps
  • 1

    Cut the breast into 10x10 cm pieces.

  • 2

    Add salt and spices to taste.

    Required ingredients:
    1. Spices to taste
  • 3

    Cut the onion into thin rings.

    Required ingredients:
    1. Onion2 pieces
  • 4

    Pound the chicken on both sides and place it on a baking sheet.

  • 5

    Place the onion on the chicken.

    Required ingredients:
    1. Onion2 pieces
  • 6

    Slice the tomato into thin rings and place it on the onion.

    Required ingredients:
    1. Tomatoes4 pieces
  • 7

    Make garlic sauce (200 g of mayonnaise and 2 cloves of garlic).

    Required ingredients:
    1. Mayonnaise200 g
    2. Garlic2 cloves
  • 8

    Generously coat the chicken with sauce over the tomato.

    Required ingredients:
    1. Mayonnaise200 g
  • 9

    Grate the cheese and sprinkle it over the sauce.

    Required ingredients:
    1. Cheese200 g
  • 10

    Put in the oven at 160 degrees for 40 minutes.

  • 11

    After 40 minutes, increase the temperature to 180 degrees for 20 minutes.

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