Juicy minced meat cutlets are one of the most popular dishes of Russian cuisine.
Traditionally, they are fried in oil and enjoy not only the most tender meat that melts in your mouth, but also a crispy appetizing crust.
However, this dish turns out to be no less tasty if you cook steamed cutlets in a double boiler.
Steam dishes are not only tasty, but also healthy.
The absence of oil makes them less caloric, and steam allows you to save the maximum amount of vitamins and nutrients.
Cutlets prepared in this way will successfully fit into any low-calorie diet and will be an ideal option for the first acquaintance of kids with meat or fish.
Steamed cutlets - general principles of cooking
Despite the lack of a crispy crust, steam cutlets are very tasty. And they are much easier to cook than fried ones. No need to stand at the stove, turn over, wipe off oil splashes. The steamer will do everything for the hostess.
If there is no such appliance in the kitchen, an ordinary colander or a metal sieve, preferably with a flat bottom, will perfectly replace it. Steamed cutlets without a double boiler are prepared just as simply and quickly. It is necessary to place a colander on a pot of boiling water so that the bottom does not touch its surface. Put cutlets on the bottom of the colander, cover the pan with a lid and, depending on the type of meat, steam for 30-40 minutes.
Meat for steamed cutlets in a double boiler or without it is better to grind it yourself in a meat grinder or a powerful blender. The quality of the purchased product is in question, so you should cook minced meat at home. Especially if the dish is offered to children.
Steam cutlets are made from beef, pork, chicken, turkey, rabbit, veal, and fish. For juiciness, you can add your favorite vegetables to the meat: carrots, zucchini, potatoes, cabbage, beets.
Steamed vegetarian cutlets without a double boiler or in it are made only from vegetables and cereals. This is a great option for a low-calorie diet, which will help diversify the diet.
Cutlets in a double boiler from chicken breasts
The most delicate dishes are obtained from dietary chicken fillet. Steamed chicken cutlets in a double boiler can be prepared for very young children and served with mashed potatoes, pasta, cereals, stews or fresh vegetables.
Ingredients:
Large chicken breast;
One onion;
Egg;
Half a glass of milk;
100 grams of crackers or stale white bread;
a tablespoon of sour cream;
A clove of garlic;
Pepper and salt.
Cooking method:
Wash the breast, blot with paper towels, cut the meat from the bone.
Soak crackers or bread in milk. Be sure to cut off the rough crust from the bread.
Peel the onion and cut into small pieces.
Squeeze out the bread.
Grind the chicken fillet along with the marked bread and onion slices.
Grate the garlic finely.
Season the minced meat with sour cream, pepper, salt, garlic, mix well.
From the finished minced meat, form small cutlets and put in a container.
Steam cutlets in a double boiler for 30 minutes.
Cutlets in a double boiler from ground beef
Beef meat is tougher, but no less valuable than chicken fillet. In addition, it has a characteristic aroma that goes well with spicy garlic. To make the steamed beef patties more tender, they are cooked with soaked white bread and butter. For those on a reduced calorie diet, butter and bread should be removed from the recipe.
Ingredients:
700 grams of beef pulp;
Two large bulbs;
Three cloves of garlic;
Two pieces of white stale bread;
One chicken egg;
Half a glass of milk;
50 grams of butter;
Pepper and salt;
Breadcrumbs (optional)
Cooking method:
Rinse the meat with running water, dry, cut into pieces.
Films and veins cut.
Cut the crusts off the bread and pour over the milk.
Grind beef in a meat grinder or combine.
Chop the peeled onions and garlic by hand or scroll in a meat grinder along with beef.
Squeeze the bread from the remnants of milk and also pass through the fine grate of the meat grinder.
Combine meat, vegetables, bread, egg.
Season minced meat with salt and pepper, mix.
Let the stuffing stand for 15 minutes.
Form patties by dipping them in breadcrumbs if desired.
Steam cutlets in a double boiler for 45 minutes.
Fish cutlets in a steamer
For steaming fish cakes in a double boiler, any kind of white and red fish is suitable. You can make mixed minced meat, combining, for example, salmon and pollock, salmon and cod.
Ingredients:
700 grams of any fillet (salmon, pollock, hake, salmon);
One large onion;
Egg;
Two pieces of dried white bread;
Half a glass of milk;
Salt and spices for fish (optional).
Cooking method:
Free the fish from large bones and chop in any way.
Pour milk over the bun, soak and squeeze.
Peel the onion, chop together with the fish or grate very finely.
Mix fish pulp, roll, onion, egg, mix.
Season the minced meat with salt and spices for fish, if you want a brighter flavor.
Form long cutlets, put in a container.
Steam fish cakes in a double boiler for 25-30 minutes.
Serve with mashed potatoes, fresh or stewed vegetables, boiled rice.
Steamed cutlets without a steamer from cabbage
During fasting, vegetable dishes become an excellent substitute for meat and fish dishes. White cabbage cutlets are very tasty: they turn out juicy, with a characteristic spicy aroma. Semolina gives tenderness to this dish and allows the stuffing to keep the desired shape. To cook steamed cutlets without a double boiler, you will need a deep saucepan with a special stand or a regular colander.
Ingredients:
A kilogram of fresh cabbage (a small head);
Two bulbs;
Three tablespoons of semolina;
One egg;
Salt pepper;
A little vegetable oil for frying;
Breadcrumbs;
Two spoons of sesame.
Cooking method:
Free the head of cabbage from the upper hard leaves, wash and dry.
Cut the cabbage as small as possible.
Pour a little water into the pan, put the cabbage and simmer under the lid until completely softened.
Chop onions finely.
Heat oil and fry onion until soft.
When the cabbage has cooled, cook the minced meat.
Put semolina, onion, egg into the cabbage base, mix everything until smooth.
The mass should be infused for 15 minutes.
Mix bread crumbs with sesame seeds.
Form cutlets by dipping them in breadcrumbs.
Wait for the water to boil in the pot.
Lubricate the colander with a small amount of vegetable oil, put the cutlets on the bottom.
The cabbage has already been stewed, so for the final readiness of steamed cutlets without a double boiler, it will take no more than 15 minutes.
You can serve them with boiled buckwheat or potatoes.
Steamed veal cutlets without a steamer
A wonderful dietary veal is perfect for steaming cutlets without a double boiler. For greater tenderness, softened white bread and potatoes are added to the minced meat.
Ingredients:
A kilogram of veal;
Three pieces of stale white bread;
One chicken egg;
A glass of milk;
Medium sized potato;
Bulb;
Pepper, salt, spices for minced meat.
Cooking method:
Soak bread in milk. Cut off the peels first.
Cut and mince the meat.
Scroll potatoes and onions through a fine meat grinder.
Combine meat, milk-squeezed bread, potatoes and onions.
Mix everything and pass through the meat grinder again.
Add an egg to the prepared minced meat, season with salt and spices.
Form into small patties no larger than an egg.
Put in a colander or sieve, set over boiling water.
Steam veal cutlets without a double boiler for 45 minutes.
Steamed cutlets without a steamer from vegetables
If the meat is tired and you want something light and unusual, you can try a mixture of vegetables and dried fruits as a cutlet mass. This unusual vegetarian recipe for steamed cutlets without a double boiler may appeal to picky kids who love beets and prunes.
Ingredients:
Three medium sized carrots;
Two large potatoes;
One large onion;
Two beets;
50 grams of pitted prunes;
Two tablespoons of semolina;
A large spoonful of sesame seeds;
Two tablespoons of boiling water.
Cooking method:
Wash the potatoes, wrap in foil and bake in the oven. You can just boil it in its uniform.
Steam semolina with boiling water.
Gently grate the beets on the fine side of the grater.
Drain beetroot juice.
Grate the carrot just as finely.
Chop the onion as finely as possible or grate it.
Cool potatoes and finely grate.
Cut prunes into small pieces.
Combine vegetables, prunes and swollen semolina.
Salt and stir.
Form vegetable cutlets and dip them in sesame seeds.
Put in a colander, set over the steam.
Steam cutlets without a double boiler for at least an hour so that the beets are completely boiled.
Steamed rabbit meat cutlets without a double boiler
Dietary rabbit meat is useful for weakened people, children and young ladies who do not want to spoil the figure or want to correct it. Healthy, fragrant, tasty cutlets are also the most tender and very juicy.
Ingredients:
700 grams of rabbit meat (pulp);
Medium carrot;
Large bulb;
One potato;
Two tablespoons of semolina;
Two eggs;
Spoon of semolina;
Pepper and salt.
Cooking method:
Cut the prepared rabbit fillet and chop in any way.
Peel off the skin from the vegetables, finely grate on or pass through a meat grinder.
Divide one egg into white and yolk.
Put meat, potatoes, onions, carrots, semolina, a whole egg and one yolk in a large bowl.
Season the meat mass with salt, pepper, spices, mix well.
Sculpt cutlets, put in a colander.
Beat the egg white and coat the cutlets with it.
Steam for 35 minutes.
Serve with fresh vegetable slices, potatoes, buckwheat, grated beets.
To prevent the minced meat from sticking to your hands, sculpt the cutlets with wet hands, periodically immersing them in cold water.
If the beef seems too dry, it can be diluted with fatty pork or grated vegetables: zucchini, carrots, potatoes.
You can give softness to coarse meat fibers by beating the finished minced meat on a wooden board. Meat dough can be simply thrown with force from palm to palm.
Butter will add great tenderness, airy texture, juiciness to steam cutlets.
Semolina is placed in liquid minced meat so that steamed cutlets in a double boiler or colander do not fall apart. It helps to keep the shape not only semolina, but also other cereals: pre-boiled rice or millet.
Many people are aware of the dangers of fried foods. But at the same time, no one is in a hurry to give up cutlets, chops, fried potatoes and other not very healthy, but at the same time very tasty dishes. However, it is possible to find an alternative to such food. And sometimes it is simply necessary to do this, because with many health disorders, fried food is under the strictest ban. A good substitute for fried dishes will be those that are steamed. Let me tell you how to cook steam cutlets in a slow cooker and without a double boiler, in a pan?
How to cook steamed cutlets in a slow cooker?
To prepare simple, tasty and very healthy cutlets, you need to stock up on half a kilogram of minced meat (from a mixture of pork and beef), a quarter of a white loaf, half a glass of milk, one egg, one medium onion and some salt and pepper. You can also use herbs (parsley or dill) if you wish.
First of all, prepare the minced meat. Cut off a piece of banana and fill it with milk. Chop the onion into smaller pieces (or chop it with a blender). Combine minced meat with egg and onion in a deep bowl. Mix well. Remove the soaked loaf from the milk, squeeze out the excess liquid from it and send it to the minced meat. Mix until smooth with your hands. Salt and pepper the minced meat and mix again. Form cutlets. Grease a steamed baking dish with sunflower oil and place the cutlets in it. Pour water into the multicooker bowl, set the steamer mold and close the lid. Activate the steam mode and set the time to twenty minutes. After ten minutes, you may well turn the cutlets on the other side, but this is not necessary.
Steam cutlets in a multicooker of beef with cheese
To prepare such a delicious dish, you need to prepare half a kilogram of homemade ground beef, one large onion, a couple of eggs and a tablespoon of butter. Also use ten grams of fresh herbs, one hundred grams of hard cheese and some ground black pepper, oregano and salt (to taste).
Minced meat for such cutlets is better to cook on your own - from young beef. Turn it in a meat grinder, add finely chopped onion, egg and spices to it. Knead the minced meat by hand until smooth and leave for five minutes to mature.
Grind hard cheese on a grater.
Add softened butter to the prepared minced meat and mix again.
Form a ball of minced meat, press it with your finger and put a little grated cheese into the recess. Wrap the edges of the minced meat and form a cutlet of the desired shape.
Put the cutlets in a double boiler bowl, greasing it with a small amount of vegetable oil. Pour water into the bowl and activate the "steam" mode. Cook the cutlets for twenty minutes.
How to cook steamed cutlets in a pan?
If you don’t have a double boiler and a slow cooker at hand, steam cutlets can be cooked in a pan. To do this, you need to prepare one bird's breast, five slices of a white loaf, one carrot, a couple of onions and a couple of garlic. Also use one egg, a couple of tablespoons of sifted flour, some salt and spices, depending on your taste preferences.
Remove fat and skin from the breast, rinse the meat and cut into arbitrary pieces. Cut the onion into quarters and peel the garlic. Also, randomly chop the carrots. Pass the prepared ingredients through a meat grinder. Pour the crumb of a loaf with boiling milk or boiling water, then mash with a fork. Stir this bread into the minced meat. Add flour, egg and spices to the mixture, then mix until smooth.
Form cutlets from minced meat. Put them in a hot pan greased with vegetable oil and pour a glass of hot water. Cover the pan with a lid and leave it on the fire of minimum power until the cutlets are ready.
Steam cutlets in a frying pan
To prepare such a delicious dish, you need to prepare three hundred grams of veal or lean beef, the yolk of one egg, a medium onion, boiled carrots. Also use a tablespoon of thick sour cream, a few green onions, seasonings and salt, depending on your taste preferences.
Turn the minced meat through a meat grinder. Grate the onion or chop with a blender, add it to the minced meat. Grate boiled carrots or cut them into small cubes. Also chop green onions. Add these ingredients to the mince. Send the yolk and a spoonful of thick sour cream there. Season and salt the minced meat and mix it well until smooth. Put the resulting mass in the refrigerator, covering with cling film, for about half an hour.
Form cutlets from the prepared minced meat by moistening your hands with cold water. Put them on a preheated frying pan, greased with vegetable oil, and pour boiling water over them. Cover the container with a lid and cook the cutlets until tender.
How to cook steamed cutlets without a double boiler? How else to replace the steamer?
Instead of a double boiler, you can use an ordinary pan of sufficient diameter - just cover it with gauze folded in several layers. Securely fasten its ends, for example, with a laundry elastic, and hide them inside the pan. Of course, before that you need to pour water into the pan. Bring the water to a boil, then put the cutlets on cheesecloth and cover with a lid or basin. So you can cook meatballs, and vegetables, and other steamed dishes.
Cutlets, when steamed, are not just tasty. They are also extremely useful due to the fact that due to the fact that no fat is used with this method of heat treatment, the dish will contain significantly less bad cholesterol and calories. Vitamins and other nutrients, on the contrary, can be saved many times more than with a different method of preparation.
This dish has one more advantage: it is suitable for the diet of people of virtually any age. Children who are just starting to get used to dishes from the common table, as well as those who are sick and must be on a special diet, will be able to taste it. As a rule, physicians do not prohibit steam cutlets in such situations and often even recommend it - to saturate a weakened body with proteins.
However, some link the creation of the above dish with the presence of a special device in the house - a double boiler. There are those who believe that in the absence of such a device, it will be very difficult to find an adequate replacement for it. This approach is incorrect, because in reality there are several ways to make steam patties without a double boiler.
One of the simplest methods known to a considerable number of housewives is the use of a flat-bottomed colander or sieve along with a fairly roomy pot with a lid. The latter should be slightly larger than the first in diameter, but such that they do not fall into it, but are held at the top.
The pot must be filled with enough liquid. However, at the same time, its level, even in boiling form, should be left just below the bottom of a sieve or colander. The dish is steamed, not boiled! However, the liquid must not be allowed to boil away completely.
You can make cutlets according to any suitable recipe. For example, from half a kilogram of meat, a quarter of a white loaf pre-soaked in a glass of milk, one onion, an egg and spices. Traditionally, all components are passed through a meat grinder, and not very large balls are formed from the resulting mass.
Cutlets should be placed in a sieve or colander so that a small distance is maintained between them. Next, the vessel must be placed on top of the pot with boiling liquid and cover it with a lid. Having slightly reduced the fire (to medium), you need to cook the dish for about 30-40 minutes. To determine readiness, it is worth breaking one cutlet. The meat inside it should be uniform in color, and the resulting juice should be transparent.
For other ways to create steam cutlets, a metal sieve is also useful. In addition to it, you will need pans of various sizes, a piece of gauze at least 50x50 cm, twine and a grill grate from a microwave oven.
In one of the saucepans, whose diameter is about 20-25 cm, you need to pour water and cover everything with gauze, tightly tying it with twine. The fabric then needs to be pushed down a little to get a kind of hemisphere. Having boiled water, you should put cutlets on gauze and, having covered the pan with a lid, cook the dish for 35-40 minutes.
Instead of gauze, you can try to place a special rounded grill stand inside the pan of a suitable diameter. Heat treatment of cutlets on it usually lasts about 40 minutes.
In each case, it is necessary to ensure that the lid on top tightly closes the pan. Otherwise, the cooking time for steam cutlets will be increased - up to 60 minutes, or even more.
Such a dish will differ from its fried version in the absence of a golden crust. At the same time, however, it will be much juicier and more tender in taste.
Steam cooking saves not only benefits and vitamins.
This is a very practical and easy way to save oil, time and nerves on cooking homemade meatballs.
No need to stand by the stove and saturate the dish with extra calories.
But how to cook steam cutlets tasty?
Steamed cutlets - general principles of cooking
Meat or poultry for steam cutlets is also ground into minced meat, as for classic products. Onion and other prescription ingredients are usually added with the main product.
What is put in cutlets:
Bread. Before laying always soak. If suddenly the minced meat is liquid, for example, ready-made from chicken, then you can pour breadcrumbs into it.
Vegetables. In addition to the onions already mentioned, you can add garlic, cabbage, peppers, potatoes, carrots and many others. The type and method of bookmarking depend on the recipe. Some vegetables are pre-fried.
Egg. It is laid raw and is present in almost all recipes for steam cutlets.
Sometimes cereals (rice, buckwheat, oatmeal) are put in the cutlet mass, mushrooms, hard or processed cheese are added. Minced meat is always seasoned with salt, pepper and other spices. You can add greens, but in small quantities.
Beating the cutlet mass
In order for the cutlets to turn out even, smooth and not fall apart, the cutlet mass must be beaten off. But how to do that? In fact, everything is very easy. You need to prepare a smooth surface. Usually they just use a tabletop, you can lay a silicone mat or put a board, preferably plastic or glass. Now they take the minced meat with their hands and with an effort throw it onto the countertop at a right angle. Then pick it up again and repeat several times.
How to cook steamed beef patties
Beef is considered one of the toughest types of meat and this needs to be corrected. Before steaming cutlets, be sure to remove all films and veins from pieces of meat. We leave only pure pulp.
Ingredients
0.7 kg of beef;
0.05 kg butter;
1 PC. Luke;
3 slices of bread;
0.5 cups of milk;
Salt pepper;
Breadcrumbs (±100 grams);
1 clove of garlic.
Cooking
1. Pour prescription slices of bread with milk, turn them over several times so that they are evenly saturated and leave to sour.
2. Cut the peeled onion into slices and also the beef.
3. We twist the meat once through a meat grinder, then repeat a second time, adding bread with onions and a clove of garlic to it.
4. Break the egg into the cutlet mass, put salt, grated butter and pepper. Stir and beat off, as described above.
5. Divide the mass into 10 cutlets. But you can make them smaller or larger. Accordingly, the number will be different.
6. Roll the formed cutlets in breadcrumbs and send them to the double boiler. Preparing, they will be from 30 to 50 minutes, depending on the size and the used unit for cooking.
How to cook steamed turkey cutlets
The easiest way to cook steamed turkey cutlets. The dish is suitable for children's and diet food, and will also be an excellent option for a healthy dinner. We use fillet from the thigh or breast without fat.
Ingredients
0.5 kg turkey;
2 slices of white bread (loaf);
80 ml of milk;
0.5 tsp salt;
1 bulb.
Cooking
1. Fill the bread with milk. But we don't add everything at once. If the pieces are not too dry, then simply moisten them. Let them stand a little.
2. Cut the turkey into slices, also peeled onion.
3. We put the fillet with onions and bread in a combine or twist everything through a meat grinder. If the child is small, then you can do this twice.
4. Add the egg and salt, stir. In cutlets intended for an adult table, you can add pepper, garlic and any other seasonings. In a children's dish, we limit ourselves only to salt.
5. We stir the mass, moisten our hands and roll up neat cutlets.
6. Put on a wire rack and steam for an average of 40 minutes.
How to cook steamed cutlets from mixed minced meat with potatoes
Basically, for cooking cutlets from mixed minced meat, beef and pork are used. But you can add some chicken or turkey.
Ingredients
0.3 kg of beef;
0.3 kg of fatty pork;
1 potato;
1 head of onion;
½ tsp salt;
2-3 sprigs of parsley;
Pepper to taste;
A clove of garlic.
Cooking
1. Cut both types of meat, before that, be sure to wash and remove all unnecessary.
2. We twist together with the onion and a clove of garlic through a meat grinder.
3. Add coarsely grated potatoes to the minced meat. But you can finely chop the tuber.
4. Put the chopped greens and add the egg. Season the mass with salt and pepper.
5. Minced meat is carefully beaten off, then we sculpt cutlets of 100 grams. Give them an oval shape.
6. Put on a wire rack and steam for 45 minutes. Serve with vegetables and any side dishes.
How to cook steamed chicken cutlets with cheese
For these chicken cutlets you will need hard cheese and fillet. But you can also use ready-made stuffing.
Ingredients
0.7 kg fillet;
0.15 kg of cheese;
0.1 liters of milk;
0.1 kg of white rolls;
Bulb;
One egg.
Cooking
1. Grind the chicken fillet together with the onion through a meat grinder.
2. Soak the bun in milk until soft and also send it to cutlets.
3. Add the egg and finely grated cheese.
5. We form round cutlets with moistened hands. If desired, you can also put a piece of cheese in the center.
6. Put on the steamer grate and cook for 25 minutes after the liquid boils. If a multicooker is used, then after the signal.
How to cook steamed cutlets with cabbage
For the preparation of mixed cabbage cutlets, you can use any minced meat. Even dry or not very young beef will do. But in this case, it is better to twist through a meat grinder twice.
Ingredients
0.5 kg of cabbage;
0.5 kg of minced meat;
1 onion;
2 spoons of semolina;
A little oil.
Cooking
1. Shred the cabbage and put it on a greased frying pan. Lightly fry or add a spoonful of water and simmer under the lid. The mass should decrease in volume, and the pieces should lose their shape. Cool down.
2. Grind the onion head and combine with the cooled cabbage. Add minced meat and spices.
3. Put the eggs and semolina, stir and leave the minced meat for at least a quarter of an hour.
4. Wet hands with water and form neat cutlets.
5. Put in a double boiler and cook. If pork was used, then 30 minutes is enough. When adding beef, it will take 40 minutes, and if you took minced chicken, then 20-25 minutes.
How to cook steamed meatballs with rice
The recipe for healthy and satisfying steam cutlets with rice. The dish will help out if there is little meat, but you need to cook lunch or dinner.
Ingredients
0.4 kg minced meat;
0.1 kg of rice;
1 head of onion;
2 cloves of garlic;
Cooking
1. We wash the rice and fill it with a liter of water, boil until tender. Drain into a colander and leave to cool. May not be washed. The type of rice also does not matter.
2. We cut the onion finely or twist it together with the meat if the minced meat is cooked on its own.
3. We clean the garlic and also chop it in any way.
4. We combine all the ingredients and put the egg.
5. We improve the taste of future cutlets with salt and other spices. You can add a little dry dill.
6. Stir the cutlet mass and divide into equal pieces. We form round or oval cutlets.
7. Put in a double boiler and cook from half an hour to 45 minutes. The exact time determines the type of meat used.
How to cook steamed meatballs with mushrooms
Before steaming cutlets with mushrooms, it is advisable to boil them for 20 minutes in salted water. But if greenhouse champignons are used, then you can immediately start roasting.
Ingredients
0.2 kg of mushrooms;
0.4 kg of minced beef;
0.15 kg of onion;
2 tablespoons of oil;
Various spices.
Cooking
1. Peel the onions and cut into cubes. We send it to a frying pan with two tablespoons of oil and fry.
2. Shred the mushrooms with plates and send to a translucent onion, fry together for a couple of minutes. If raw champignons are used, then they must be laid first and only after light frying, add the onion.
3. Add the mushroom mass to the twisted minced meat, having previously cooled to a warm state.
4. Enter the egg and seasonings. Mix thoroughly and shape into patties. You will get about 10 small pieces. But larger items can also be made.
5. Put in a double boiler and cook for 45 minutes. Serve with vegetables, buckwheat and any other side dishes.
How to cook steamed meatballs with oatmeal
For this dish you need ordinary oatmeal. They will increase the benefits of steam cutlets, improve the taste and make them unusual. According to the recipe, chicken is used, but products made from beef, pork or mixed minced meat are no less tasty.
Ingredients
0.7 kg boneless chicken;
0.2 kg of oatmeal;
0.1 kg of onion;
0.1 kg of carrots;
One egg;
1 clove of garlic;
Cooking
1. Add a glass of boiling water to the flakes and let the mass cool completely. Stir occasionally to distribute the moisture evenly.
2. Twist the chicken. You can use only fillets for minced meat. But greasy pieces with skin, trimmings from the thighs and other parts are also suitable.
3. Together with the chicken, we also twist the peeled carrots, garlic and onion heads. The mass will turn out bright and juicy.
4. Add flakes to the twisted ingredients, put an egg and pour spices. We stir.
5. We intensively beat the mass on the table so that the products turn out smooth and begin to form them. Wet hands periodically with cold water. We make any cutlets: small, large, round, oval or droplets.
6. We spread it on a greased double boiler grate and you can cook! For chicken cutlets, 25 minutes is enough. If other meat is used, then we add time.
No steamer or slow cooker? You can cook healthy cutlets in a pressure cooker, colander, or install a suitable sieve on a pot of boiling water. But do not forget to cover the top of the dish so as not to lose steam.
Who said steam cutlets are boring? Try putting some stuffing inside. It can be a pickled mushroom or cucumber, a slice of tomato, cheese, ham. Meatballs sprinkled on top with sesame or mustard seeds look charming. But so that they do not fall off, you need to press them into the mass when sculpting.
Bread for minced meat is used only dried. Otherwise, after soaking, the pieces will become sticky and sticky, they will not disperse well in the total mass, which will negatively affect the final dish.
If low-fat minced meat is used for cutlets, then you can put a piece of butter inside. As it cooks, it will melt and make the dish more juicy.
