There are dishes that almost no feast can do without. One of these was meat in French, the calorie content of which makes many sigh. Most culinary portals offer to take any meat for this recipe - chicken or lamb, beef, but if we are talking about original recipe, then you need to use pork, young and tender.
At the same time, a rather gross mistake is the common advice to use . First, it indicates ignorance of technology. Mayonnaise in its essence refers to cold sauces served with cold appetizers, salads, and goes well with fish. Secondly, baked mayonnaise is a decomposed emulsion containing carcinogens in its composition!
So think carefully about what exactly you are going to serve on the table. Yes, and dietary meat in French or any other, obviously cannot imply mayonnaise in its composition. If, again, we turn to original recipe, once served on the table of the favorite of Empress Catherine, Count Orlov, then bechamel sauce was used there. By the way, to make it in modern conditions is not particularly difficult!
French meat calories
The basic principle is laying everything out in layers. And if we talk about the main ingredient, that is, about pork, then French meat with such a component does not contain so many calories: only 265 per 100 grams. But it is definitely tasty, and also useful. Of course, with chicken there will be fewer kcal, but this, nevertheless, will not be a classic option. A different recipe, a different technology, and if we take almost the only unifying moment: laying out in layers, then a similar nuance unites a lot of dishes.
It should also be noted that if you are seriously interested in the nutritional value of meat in French and how many calories it contains, then you need to take into account all the ingredients, their ratio. In any case, there will be some fluctuations.
I would never take holiday dish"Meat in French" diet meals, if not for one subtlety: mayonnaise is not involved in the preparation.
At the same time, excellent taste qualities do not decrease, and the usefulness of the dish increases significantly.
Judge for yourself: mayonnaise was originally created as a cold sauce. Salads dressed with mayonnaise, especially if the sauce was made by hand, have their own unique charm.
But what will happen if you take and expose mayonnaise heat treatment? Its main ingredients are vegetable oil and eggs. When heated, the sauce will break down into coagulated protein and fat. As a result, instead of a harmonious taste of meat with vegetables, we get a primitive taste of a dish that is difficult to digest.
And let's try to cook without mayonnaise. I am sure that such dishes will be appreciated and will take a strong place not only on holiday table but also in the daily diet.
Do you want to feel like a highly qualified chef?
Then here are some more secrets:
Onion grated on a fine grater will give a more pleasant aroma and taste than cut into rings.
Rosemary, marjoram, and basil will most fully set off the taste of cheese with chicken.
It is important to keep track of time and not miss the moment when the most tender and juicy meat turns into dry and not pleasing with its taste.
Ingredients:
Chicken (breast fillet) - 2 pieces
Tomato - 2 pieces
Onion - 2 pieces
Egg - 1 piece
Cheese (optional) durum varieties) - 100g
Natural yogurt (can be replaced with sour cream) - 1 tablespoon
Salt and black pepper (ground) - to taste
Spicy herbs (rosemary, basil, marjoram) - to taste
Cooking method:
Wash the fillet, dry it and cut into thin slices. Beat each slice with a hammer.
ADVICE: so that the meat does not splash juice when beating, you must first put it in a plastic bag.
1. Beat the egg until foam forms, grease the chicken pieces with it. Mix spices with salt and pepper. Sprinkle the meat with the mixture.
2. Grate the onion with a fine grater. Cut the tomatoes into thin slices.
3. Grate the cheese with a coarse grater.
4. The baking sheet can be covered with baking paper or greased vegetable oil.
5. Put the chicken pieces in the bottom layer, and put the onions and tomatoes on top.
6. Grease the tomatoes natural yogurt(can be sour cream).
7. Put the dish in the oven, preheated to 180 degrees.
8. After 15 minutes, removing the baking sheet from the oven, sprinkle the dish with grated cheese.
9. Put the baking sheet back in the oven and wait until the meat becomes “o-gratin”. And this will happen when the cheese magically turns into a delicious golden crust, so beloved by everyone.
The resulting dish will surprise many friends, especially when they find out that the calorie content of 100 grams of this yummy is only 105 kcal!
With him it is easy to be a gourmet and at the same time maintain a figure.
Meat in French has many of the most daring cooking options. But I liked this one: with chicken and cheese. Worth a try, and its incomparable taste will overshadow the traditionally prepared dish of pork with mayonnaise. How fragrant, appetizing, and even useful.
And yet, similar magic is prepared in Alsace, the northeastern region of France.
The secret knowledge of French chefs is that they add to this dish ... thick slices of pears.
They are laid out on the dish as the last layer. And no cheese.
I have not yet had a chance to try this option, but apples or pineapples will do just fine. You just need to put the chopped fruit on top of the cheese before putting the baking sheet in the oven.
Words cannot express the ecstasy that can be obtained when eating this dish.
A couple more surprised girlfriends, and maybe the way to the heart of a man - are provided!
- Cut the pork into pieces the size of the floor - palms, 1 cm thick.
- Beat off, put on oiled sunflower oil baking sheet, salt and pepper.
- Sprinkle onion on top, cut into half rings, grease with mayonnaise.
- Bake for 40 minutes at 200 degrees.
- Sprinkle with grated cheese 10 minutes before the end.
- Serve with vegetables.
- Lean pork - 1000 gr.
- Onion - 250 gr.
- Mayonnaise Provencal - 250 gr.
- Altai cheese - 100 gr.
- Sunflower oil - 3 tbsp.
- Salt - 5 gr.
- Ground black pepper - 3 gr.
Nutritional value of the dish "Meat in French" (per 100 grams):
Calories: 246.2 kcal.
Components and calorie content of the recipe "Meat in French"
(the calorie and bju data are calculated approximately, excluding uvarki and uzharki)
This is a custom recipe, so there may be errors and typos. If you find them, please write in the comments under the recipe - we will fix it.
Step-by-step recipes with photos from our website are in the "Recipes" section.
Meat in French is the original and delicious food, which is included in the menu of almost all restaurants in the world. Despite its name, the dish is not national dishes french cuisine, although for the first time it was prepared on the territory of Paris. The customer of the dish was Count Orlov, a favorite of the Russian Empress Catherine. At that time, the ingredients of Veau Orloff (Veal in Orlovsk) were baked veal, potatoes, mushrooms and onions. All products were cut, stacked in layers, rubbed with cheese and baked with bechamel sauce. Nowadays classic version dishes include the use of pork.
A special feature of the dish is the characteristic golden crust (gratin), which is formed during the roasting of food on the grill or in the oven. The components of the crust are grated cheese and breadcrumbs. Before serving, French-style meat must be cut into portions, which are carefully transferred to plates so as not to violate the integrity of the layers.
Dish - French style pork with cheese potatoes, marked with excellent palatability. It is able to quickly satisfy hunger, eat quite satisfying and nutritious. For people who are watching their figure, it is advisable to determine how many calories are in food.
V classic recipe, the calorie content of meat in French with potatoes (100 g) is:
- Calories: 181.1 kcal
- Proteins: 5.65 g
- Fat: 12.66 g
- Carbs: 11.69 g
Reduce calories dishes, you can replace pork with chicken, or instead of mayonnaise, take sour cream sauce.
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Ingredients French Meat
Cooking method
Grease a large frying pan or baking sheet with some fat or vegetable oil. A thawed (and preferably steamed) piece of beef (and preferably pork) is cut into plastics across the fibers, no more than 5 mm thick, and carefully beat off to a translucent state. Spread the broken plastics in an even layer on a frying pan (baking tray), completely covering the bottom with them. Salt and pepper the layer of meat as it should. On top we spread the onion cut into half rings, so as to completely cover the meat. On top, grate any hard cheese (can be smoked-sausage) so that the onion disappears under a layer of cheese. Further, continuing to knock on the meat, we make 2-3-4 such layers, depending on the depth of the pan. Lubricate the last layer of cheese with mayonnaise and put it all in a preheated oven for about twenty minutes.
You can create your recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.
CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS
Nutritional value and chemical composition "Meat in French".
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of the edible part.
| Nutrient | Quantity | Norm** | % of norm in 100 g | % of the norm in 100 kcal | 100% normal |
| calories | 264.6 kcal | 1684 kcal | 15.7% | 5.9% | 636 g |
| Squirrels | 10 g | 76 g | 13.2% | 5% | 760 g |
| Fats | 23 g | 56 g | 41.1% | 15.5% | 243 g |
| Carbohydrates | 4.6 g | 219 g | 2.1% | 0.8% | 4761 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 1.2 g | 20 g | 6% | 2.3% | 1667 |
| Water | 39.2 g | 2273 | 1.7% | 0.6% | 5798 g |
| Ash | 0.6 g | ~ | |||
| vitamins | |||||
| Vitamin A, RE | 100 mcg | 900 mcg | 11.1% | 4.2% | 900 g |
| Retinol | 0.1 mg | ~ | |||
| Vitamin B1, thiamine | 0.1 mg | 1.5 mg | 6.7% | 2.5% | 1500 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 2.1% | 1800 |
| Vitamin B4, choline | 17.8 mg | 500 mg | 3.6% | 1.4% | 2809 |
| Vitamin B5, pantothenic | 0.1 mg | 5 mg | 2% | 0.8% | 5000 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 1.9% | 2000 |
| Vitamin B9, folate | 9 mcg | 400 mcg | 2.3% | 0.9% | 4444 g |
| Vitamin B12, cobalamin | 0.3 mcg | 3 mcg | 10% | 3.8% | 1000 g |
| Vitamin C, ascorbic | 4.8 mg | 90 mg | 5.3% | 2% | 1875 |
| Vitamin E, alpha tocopherol, TE | 4.9 mg | 15 mg | 32.7% | 12.4% | 306 g |
| Vitamin H, biotin | 0.4 µg | 50 mcg | 0.8% | 0.3% | 12500 g |
| Vitamin PP, NE | 2.36 mg | 20 mg | 11.8% | 4.5% | 847 g |
| Niacin | 0.7 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 161.9 mg | 2500 mg | 6.5% | 2.5% | 1544 |
| Calcium Ca | 250.5 mg | 1000 mg | 25.1% | 9.5% | 399 g |
| Magnesium | 24 mg | 400 mg | 6% | 2.3% | 1667 |
| Sodium, Na | 287.3 mg | 1300 mg | 22.1% | 8.4% | 452 g |
| Sulfur, S | 72.8 mg | 1000 mg | 7.3% | 2.8% | 1374 |
| Phosphorus, Ph | 190.3 mg | 800 mg | 23.8% | 9% | 420 g |
| Chlorine, Cl | 20.5 mg | 2300 mg | 0.9% | 0.3% | 11220 g |
| trace elements | |||||
| Aluminium, Al | 165.1 mcg | ~ | |||
| Bor, B | 82.6 mcg | ~ | |||
| Iron, Fe | 1 mg | 18 mg | 5.6% | 2.1% | 1800 |
| Iodine, I | 2.6 mcg | 150 mcg | 1.7% | 0.6% | 5769 g |
| cobalt, co | 3.7 mcg | 10 mcg | 37% | 14% | 270 g |
| Manganese, Mn | 0.124 mg | 2 mg | 6.2% | 2.3% | 1613 |
| Copper, Cu | 71.3 mcg | 1000 mcg | 7.1% | 2.7% | 1403 |
| Molybdenum, Mo | 2.7 mcg | 70 mcg | 3.9% | 1.5% | 2593 g |
| Nickel, Ni | 3.8 mcg | ~ | |||
| Tin, Sn | 6.3 mcg | ~ | |||
| Rubidium, Rb | 196.5 mcg | ~ | |||
| Fluorine, F | 27.3 mcg | 4000 mcg | 0.7% | 0.3% | 14652 |
| Chrome, Cr | 3.6 mcg | 50 mcg | 7.2% | 2.7% | 1389 |
| Zinc, Zn | 1.707 mg | 12 mg | 14.2% | 5.4% | 703 g |
| digestible carbohydrates | |||||
| Starch and dextrins | 0.04 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.3 g | max 100 g |
The energy value Meat in French is 264.6 kcal.
Main source: Internet. .
** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.
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SHARE OF BJU IN CALORIES
The ratio of proteins, fats and carbohydrates:
Knowing the contribution of proteins, fats and carbohydrates to caloric content, you can understand how a product or diet meets the standards of a healthy diet or the requirements of a particular diet. For example, the US and Russian Departments of Health recommend 10-12% of calories from protein, 30% from fat, and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.
USEFUL PROPERTIES OF FRENCH MEAT
CALORIE AND CHEMICAL COMPOSITION OF THE INGREDIENTS OF THE RECIPE Meat in French PER 100 g
