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

• Calories: 818.8
• Proteins: 73.1g
• Fats: 51.5g
• Carbohydrates: 13.1g

Ingredients

• 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:

   • Spices:  to taste

3. Cut the onion into thin rings.

   Required ingredients:

   • Onion: 2 pieces

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

5. Place the onion on the chicken.

   Required ingredients:

   • Onion: 2 pieces

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

   Required ingredients:

   • Tomatoes: 4 pieces

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

   Required ingredients:

   • Mayonnaise: 200 g
   • Garlic: 2 cloves

8. Generously coat the chicken with sauce over the tomato.

   Required ingredients:

   • Mayonnaise: 200 g

9. Grate the cheese and sprinkle it over the sauce.

   Required ingredients:

   • Cheese: 200 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.