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French-style meat from chicken fillet in the oven
Instructions
First I prepare all the ingredients needed for the French-style chicken fillet baked in the oven. Rinse the chicken fillet, pat it dry with paper towels and then cut it into slices about 1 cm thick. Pound each piece of chicken with a meat mallet, doing it gently so as not to tear the meat. You can cover the meat with parchment or cling film, but if you do not slice it too thinly to begin with, it should not tear.
Transfer the chicken pieces to a deep bowl and add the salt, pepper, chicken spices and dried garlic. Instead of dried garlic you can squeeze in a couple of cloves of fresh garlic. Mix everything well and leave to marinate for at least 10–15 minutes, or better still for several hours.
Grate the cheese on a fine grater. Choose a cheese that melts well.
Cut a large onion, or two small ones, into thin half-rings.
Slice the tomatoes into thin rounds.
Mix the grated cheese with the mayonnaise until you have a smooth, paste-like mass. It is precisely because the mayonnaise and cheese are combined that the cheese will not burn, and the surface of the dish gets a beautiful golden, very appetising topping.
Spread the chopped onion across the bottom of the baking dish.
Lay the marinated chicken pieces on top. Place them tightly together, since the meat shrinks considerably during cooking.
Cover the meat with the tomato slices.
Spread the mayonnaise-and-cheese mixture on top, distributing it in an even layer over the entire surface. Put the dish in the oven and bake at 190 degrees for about 20–25 minutes. All ovens bake differently, so keep an eye on the top crust to make sure it does not burn. I do not set the temperature too high, because the crust on top browns quickly while the inside can stay underdone.
Sprinkle the finished French-style chicken fillet with fresh herbs and serve.Bon appétit!
Tips
- 1
MAYONNAISE + CHEESE IN A MIXTURE – the "secret" against burning. Plain cheese on top burns quickly, whereas a mixture with mayonnaise forms a perfect crust.
- 2
MARINATE 10–15 MINUTES (OR SEVERAL HOURS) – the "secret" of the flavour. The longer it marinates, the deeper the spices penetrate the meat.
- 3
190 °C IS THE OPTIMUM. Higher, and the crust burns while the meat inside stays raw. Lower, and you will not get a nice topping.
- 4
POUNDING THE FILLET – the "secret" of tenderness. The pieces become thinner and cook through more quickly and evenly. The same principle works in other kinds of French-style meat.
Video
FAQ
Which chicken fillet should you choose? +
Ideally the breast (the classic choice, and lean). Alternatives: boneless thigh (juicier, a little fattier), or a 50/50 mix of breast and thigh (a balance). Brands such as "Petelinka", "Miratorg" and "Prioskolye" are reliable. Fresh fillet is firm, pink in colour and free of any grey film. Chilled is better than frozen. If frozen, thaw it in the refrigerator for 6–8 hours. Remove sinews and membranes, as they will be tough. Slices 1 cm thick are best for pounding. For a "premium" version, use farm chicken; for a "diet" version, skinless breast. Do not use fillet from "broilers" of an unknown producer, as it often contains added water and phosphates.
Which cheese should you choose? +
Ideally a hard cheese that melts well (Russian, Dutch, Gouda, Maasdam). Alternatives: mozzarella (a more refined, softer option), parmesan (more intense), or Edam (versatile). Brands such as "Brest-Litovsk", "Staroselsky", "Syrobogatov" and "Galbani" are reliable. Not suitable: brined cheeses (feta, bryndza) – they will "run" rather than melt. A fat content of 45–50 % is best. Grate it on a fine grater so that it "melts" faster in the oven. For a "premium" version, use a mix of 2–3 kinds of cheese. Fresh cheese has no yellow film. Do not use processed cheese, as it will "spread into a mush".
How long does the meat keep? +
In the refrigerator in a container with a lid – 2–3 days. Reheating in the oven for 5–7 minutes at 150 °C will bring back the flavour and the crispness of the crust. In the microwave, 1–2 minutes per portion – but the crust will go soft. On the hob with 1 tbsp of water under a lid for 3–4 minutes. In the freezer – I do not recommend it (the tomatoes and cheese will "go to mush" after thawing). On the second day the dish "settles" and the flavour becomes richer. Do not leave it at room temperature for longer than 2 hours, as meat with mayonnaise spoils. For a "packed lunch", let it cool in a container. Freshly cooked, it is at its "star" best in the first 30 minutes.
What to serve the meat with? +
Side dishes: mashed potatoes (the classic), country-style potatoes, French fries, baked potatoes. Vegetables: steamed broccoli, cauliflower, asparagus, braised carrots. Fresh salads: a light vegetable salad (as the author suggests), Greek salad, vinaigrette. With dark or white bread. With a glass of dry red (Cabernet, Merlot) for a "European" presentation. With a semi-sweet white (Riesling). For a "festive table", with a side dish and a salad. For a "family dinner", with mashed potatoes and fresh herbs. With a cup of herbal tea or a fruit drink. A versatile meat dish for both special occasions and everyday meals.
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