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.
1
Cut the breast into 10x10 cm pieces.
2
Add salt and spices to taste.
- Spices: to taste
3
Cut the onion into thin rings.
- Onion: 2 pieces
4
Pound the chicken on both sides and place it on a baking sheet.
5
Place the onion on the chicken.
- Onion: 2 pieces
6
Slice the tomato into thin rings and place it on the onion.
- Tomatoes: 4 pieces
7
Make garlic sauce (200 g of mayonnaise and 2 cloves of garlic).
- Mayonnaise: 200 g
- Garlic: 2 cloves
8
Generously coat the chicken with sauce over the tomato.
- Mayonnaise: 200 g
9
Grate the cheese and sprinkle it over the sauce.
- 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.
