Meat under a cheese and mayonnaise coat
7 servings
30 minutes
Meat under a cheese-mayonnaise coat is a hearty and aromatic dish of Russian cuisine that combines tender pork neck, the spiciness of spices, and the velvety texture of baked cheese. This dish originates from home gatherings where simplicity in preparation meets rich flavor. The secret to its juiciness lies in the preliminary beating of the meat and the use of tomatoes that add a slight acidity and softness. The baked cheese forms a golden crust while mayonnaise adds richness. It can be served with mashed potatoes or fresh vegetables, and its taste is especially enhanced with a glass of red wine. This recipe is perfect for a festive dinner or family lunch, creating coziness and delighting with its appetizing appearance.
1
Cut the pork neck into large thick slices. Beat it well, but not to a mushy state. Ideally, use the handle of a knife or a regular hammer (put a bag on the hammer), so the meat retains its juiciness.
- Pork neck: 1 kg
2
Pour flour on the board, add salt, black pepper, and red pepper (sweet), and mix everything with the flour. Heat vegetable oil in a pan. Dredge the meat in the flour mixture and fry on both sides. It is not necessary to fry the meat until fully cooked.
- Wheat flour: 200 g
- Salt: to taste
- Ground black pepper: to taste
- Ground red pepper: to taste
- Refined oil: to taste
3
Once all the meat is fried, we turn on the oven. We place the meat in a dish. I have a wide glass dish. We grate cheese on a coarse grater. We mix mayonnaise with most of the cheese. We leave some cheese for sprinkling. We slice the tomatoes into rounds.
- Cheese: 250 g
- Mayonnaise: 300 g
- Tomatoes: 4 pieces
4
Let's start: place the tomatoes on the meat, their juice will soften the meat and add a tangy flavor. Top with a cheese-mayonnaise mixture and sprinkle with cheese for a nice crust. Place the dish in the oven. Bake for 15 minutes at about 180 degrees.
- Tomatoes: 4 pieces
- Cheese: 250 g
- Mayonnaise: 300 g