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Meat, European

Russian style French meat with potatoes

This Russian style French meat is a dish of 4 pork cutlets baked under onions, mushrooms and melted cheese, served with buttered potatoes. It takes 1 hour for 4 people, easy level, at €3.20 per serving. The key is pounding the cutlets thin so they cook fast and stay tender under the topping.

Tonight, one of the funniest misnomers, French meat, a Russian dish of pork cutlets baked with onions, mushrooms and cheese.

Russian style French meat with potatoes
Total time
1 h
Difficulty
Easy
Cost per person
€3.20
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Despite the name, this dish has nothing French about it, it's a Russian recipe where pork cutlets disappear under a bake of softened onions, mushrooms and melted cheese, held together by a thin layer of mayonnaise that turns golden in the oven. The result is tender underneath, bubbly and browned on top, with a mild sweetness from the slow cooked onions.

It's a weeknight dish that breaks from the usual routine, simple enough for a busy evening, generous enough to serve guests. Kids tend to like the soft texture under the cheese and the comfort of buttered potatoes on the side. Plan for about an hour, most of it hands off while the oven does the work.

The ingredients

4 people

Butcher

  • Pork cutlets 4

Fruits and vegetables

  • Onions 3
  • White mushrooms 300 g
  • Potatoes 900 g
  • Parsley 4 sprigs

Dairy

  • Shredded emmental 150 g
  • Butter 30 g

Pantry

  • Mayonnaiseoften in the pantry 4 tbsp
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Eggs, Mustard

The step by step recipe

  1. Pound the cutlets flat, season with salt and pepper, and arrange them on an oiled baking sheet.

    A sheet of parchment paper under the mallet keeps the meat from tearing.

  2. Cook the sliced onions in the oil until soft, then sauté the sliced mushrooms. 15 min

    Keep the onions a bit firm, they'll finish cooking in the oven.

  3. Spread a layer of onions over each cutlet, then the mushrooms, top with mayonnaise and cover with emmental.

    The mayonnaise gives the bake a nice golden color.

  4. Bake at 200 degrees until the cheese is golden brown. 25 min

    Finish under the broiler for the last few minutes for a well browned top.

  5. Boil the potatoes, toss them with butter and parsley, and serve alongside the meat. 20 min

    Serve right away, the cheese firms up as it cools.

Our tips to get it right

  • Pick thin, evenly sized pork cutlets so they cook at the same rate under the topping.
  • Drain the mushrooms well after cooking, too much liquid will keep the topping from browning properly.
  • Spread the cheese all the way to the edges of the meat so there's no dry, cheese free spot.

The variations

  • Swap the emmental for comté or gruyère for a stronger flavor.
  • For a vegetarian version, use thick slices of eggplant grilled first instead of the pork cutlets.
  • For a faster version, use turkey cutlets, they bake even quicker in the oven.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Steamed green beans
  • Sparkling water with lemon

Storage

Keep leftovers in the fridge in a sealed container for 2 to 3 days. Freezing isn't recommended, the mayonnaise and melted cheese don't thaw well. Reheat in the oven so the top browns again, rather than in the microwave.

Questions about this dish

Why is this Russian dish called French meat?

The name comes from the mayonnaise, long associated with French cooking in Russia. The recipe itself is thoroughly Russian and has no traditional equivalent in France.

Can you prepare the topping ahead of time?

Yes, cook the onions and mushrooms the day before and keep them in the fridge. Then just top the cutlets and bake right before serving.

Can you replace the mayonnaise?

Thick sour cream works too and gives a milder bake. It won't brown as much as mayonnaise does.

Which potatoes work best on the side?

A waxy potato like a Yukon Gold holds its shape well when boiled. It also soaks up the butter nicely without falling apart.

How long does it take to make pork cutlets baked Russian style with onions, mushrooms and cheese, served with potatoes?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in pork cutlets baked Russian style with onions, mushrooms and cheese, served with potatoes?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does pork cutlets baked Russian style with onions, mushrooms and cheese, served with potatoes cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs, mustard. Always check the labels of the products you buy.

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