Steamed chicken cutlets recipe. Steam chicken breast cutlets

The topic is especially relevant today. healthy eating.

More and more people want to cook diet meals refusing fatty and fried foods.

Steamed cutlets are tasty, juicy and healthy.

Chicken steam cutlets - the basic principles of cooking

Increasingly, housewives cook steamed cutlets, realizing that this method of cooking makes the dish healthier. This is especially important when it comes to children and diet food.

Minced meat for steam cutlets can be purchased, or you can make it yourself from chicken fillet. A squeezed bun, egg, finely chopped onion, spices and salt are added to it. Minced meat is thoroughly kneaded, slightly beaten off, and small round cutlets are formed from it.

Chicken steam cutlets cooked in a double boiler, slow cooker or regular pan, using a special tool.

Chicken meat goes well with almost any product, so feel free to experiment by adding certain ingredients to minced meat. It can be cheese, vegetables and even dried fruits and fruits.

The blanks are laid out in a container on a steam grill and cooked for half an hour.

Chicken steam cutlets in a slow cooker can be cooked at the same time as a side dish, which will significantly reduce the time for preparing dinner or lunch.

Recipe 1. Chicken steam cutlets in a slow cooker

Ingredients

400 g chicken fillet;

two multi-glasses of purified water;

large onion;

60 ml vegetable oil;

two stalks of green onions;

ground black pepper;

fine salt;

70 g semolina.

Cooking method

1. Rinse fresh chicken fillet under running water cold water, dry it with napkins, put it on a board and cut off thin films, excess fat and cartilage with a sharp knife. Then cut the meat into pieces and grind into minced meat using a blender or meat grinder.

2. Peel the onion, cut the roots from the green onion, rinse the onion thoroughly and pat dry. Bulb and green onion chop finely.

3. Transfer the minced chicken into a deep bowl, add to it semolina, beat in an egg and put two types of chopped onions. Season everything with black pepper and salt. Mix thoroughly.

4. Pour purified water into the multicooker bowl. Place a steam basket on it and grease it vegetable oil. Divide the minced meat into equal parts and form oval patties. Place them in the shopping cart. Close the multicooker tightly with a lid and turn on the unit in the "steaming" mode. Cook cutlets for half an hour. After the allotted time, carefully open the lid, release the steam and arrange the finished cutlets on plates.

Recipe 2. Chicken steam cutlets in a slow cooker with carrots

Ingredients

50 ml of milk;

half a large carrot;

400 g chicken breast;

fine salt;

20 g white loaf.

Cooking method

1. Cut off the crusts from the loaf, cut the crumb into small pieces and soak it in milk. Wait until the bread softens.

2. Peel the chicken fillet from the skin, bones and films. Cut the meat into two centimeter pieces. Grind the fillet in a meat grinder or in a blender.

3. Wash the carrots well, peel and cut into small pieces. Chop the peeled onion in the same way.

4. Connect minced chicken with chopped vegetables, add a slightly squeezed loaf to it and season with spices and salt. Knead everything well. From the resulting mass, blind small balls.

5. Pour half a liter into the slow cooker drinking water, place the steam basket on top. Put prepared blanks in it.

6. Cook cutlets for 20 minutes. Then release the steam, hold the cutlets in the slow cooker without opening the lid. Ten minutes later, serve the cutlets on the table.

Recipe 3. Chicken steam cutlets with quail eggs

Ingredients

two large chicken breasts;

A little chicken liver;

liter of filtered water;

medium bulb;

sea ​​salt;

black pepper;

quail eggs- 5 pieces.;

hard cheese - 25 g.

Cooking method

1. Clean the chicken breast from the skin and films. Wash under the tap, dry and cut into small pieces. Also clean the liver from films and veins. Pass the peeled onion, chicken breast and liver through a meat grinder.

2. Pepper the resulting minced meat, salt and beat an egg into it. Knead the minced meat well, beating it lightly to make it airy.

3. Boil the quail eggs for seven minutes, then soak them in cold water to make them easy to peel. Remove the shells from the eggs and cut each one in half lengthwise. Cut the cheese into small cubes.

4. Divide the minced meat into small balls. Mash each into a cake, put a piece of cheese or half an egg in the center.

5. Pour water into the slow cooker, season it with spices so that the cutlets are saturated with aromas during cooking. Place a basket on top, lightly grease it with oil and place the blanks in it. Turn on the multicooker in the "Steam" mode. Cook cutlets for half an hour. Steam cutlets can be served with a side dish of rice or vegetables.

Recipe 4. Chicken steam cutlets in a slow cooker with sourness

Ingredients

400 g chicken breast;

fine salt;

a quarter of a lemon;

80 g breadcrumbs;

two sprigs of parsley.

Cooking method

1. We clean the chicken breasts from everything superfluous, rinse it under running water, dry it with napkins and cut it into pieces two centimeters thick. We twist the meat in a meat grinder into minced meat.

2. We peel the onion, rinse the parsley under the tap. Lemon, herbs and onions are sent to the blender bowl and we interrupt everything into gruel.

3. In a deep bowl, combine minced chicken with lemon-onion mixture. Season everything with spices and salt. Add breadcrumbs. Mix the minced meat with your hands until smooth. We sculpt oblong cutlets from the resulting mass.

4. Pour half a liter of boiled water into the multicooker container, place a container for steaming on top. We lay out the blanks in it. We close the unit with a lid and cook cutlets for 20 minutes in the “Steam cooking” mode. Then we release steam, leave the cutlets with the lid closed for another five minutes, and serve.

Recipe 5. Chicken steam cutlets with apple

Ingredients

half a kilogram of minced chicken;

sweet paprika;

150 g green sweet and sour apples;

aromatic herbs and spices;

120 g of onion;

60 g semolina.

Cooking method

1. We peel apples and onions. We cut them into pieces. Minced chicken is once again passed through a meat grinder with onions and apples. Pepper the resulting minced meat, salt and add semolina. Well knead everything. We leave the minced meat for two hours so that the semolina swells.

2. We form oblong cutlets from the cutlet mass and put them in a container for steaming. Sprinkle the blanks with spices, aromatic herbs and paprika.

3. We install the container on the container of the multicooker with water and cook the cutlets for 25 minutes.

4. We release steam, leave the cutlets in the “heating” mode for ten minutes, and serve with a vegetable side dish or salad.

Recipe 6. Chicken steam cutlets with garlic and cheese

Ingredients

half a kilogram of minced chicken;

100 g of cheese;

two cloves of garlic;

Cooking method

1. Add mayonnaise to the minced chicken and beat in the egg. Mix well until smooth.

2. Coarsely three cheese, peel the garlic and chop on a fine grater. Add everything to the minced meat, pepper, salt, add flour and knead again.

3. With wet hands, we sculpt cutlets and place them in a double boiler container. Pour a glass of boiling water into the container of the multicooker, place a container with cutlets on top and close the lid. Cook in steam mode for 20 minutes.

4. After the beep, we release steam and leave the cutlets in the “heating” mode for another five minutes. Serve steam cutlets with rice or vegetable garnish.

Recipe 7. Steamed Chicken Cakes with Raisins

Ingredients

350 g chicken breast;

sea ​​salt;

100 g of onion;

black pepper;

50 g apple;

nutmeg;

80 g of semolina;

50 g raisins;

60 ml sour cream.

Cooking method

1. Finely chop the chicken breast. To make this easier, lightly freeze the meat.

2. We clean the onion and finely chop it. We combine chicken meat with onions, add sour cream, grated apple and a slightly beaten egg. Season everything with salt, nutmeg and black pepper. Add semolina.

3. My raisins, pour warm water and leave for an hour so that it steams well. Then drain the water, dry the raisins on a disposable towel and add to the minced meat. The resulting mass is well kneaded and sent for an hour in the refrigerator.

4. Lay out the chilled minced meat in silicone molds. We place them on the grate of the double boiler and cook for half an hour. We take out ready cutlets-cupcakes from molds and serve with vegetable salad and sauce of yogurt, garlic and dill.

Recipe 8. Chicken steam cutlets with zucchini

Ingredients

0.5 kg chicken fillet;

20 g bran or fiber;

180 g of onion;

100 g of red bell pepper;

4 stalks of green onions;

300 g zucchini.

Cooking method

1. We clean the chicken fillet from excess fat and films, cut the meat into pieces and place it in the blender container. We send peeled and chopped onion to it. We interrupt everything into a homogeneous minced meat.

2. We shift it into a bowl, drive in an egg, add bran, finely chopped red pepper, zucchini and green onions. Salt and mix thoroughly.

3. With wet hands, divide the minced meat into small balls, make cutlets out of them and put them on the steamer grate. We cook cutlets for a couple of half an hour. Then we take out cutlets and serve with fresh or pickled vegetables.

To add juiciness to chicken cutlets, add chopped onion and rolls soaked in milk to the minced meat.

Cutlets will turn out tender and strong if the minced chicken is beaten well.

Leave the prepared minced meat in the refrigerator for half an hour so that the bread absorbs the meat juice.

Steam cutlets in a slow cooker can be cooked simultaneously with a side dish of vegetables or cereals.

Add grated vegetables to the minced meat, this will make the cutlets even juicier and tastier.

Cooked without frying meat treats are not only very appetizing, they are also easy to saturate, and besides, they also have much more benefits. Make steam cutlets for your household from chicken breast in a double boiler or steamed in an ordinary saucepan - and your husband will ask for more than fried meat.

Tender poultry fillet into cue balls can be ground in a meat grinder or finely chopped with a sharp knife with onions, pumpkins or carrots - in any case, it will turn out juicy!

Proven Secrets of Juicy Steamed Chicken Breast Cutlets

The bird fillet from the chest part of the carcass often turns out to be dryish - all culinary specialists know about this. But this problem can be solved, and at minimal cost.

• To make homemade steamed chicken breast cutlets juicy and tender, you need to take the meat of a young bird. We advise you to leave a home-grown hen of venerable age for jelly or soup.
• A chilled piece of chicken fillet is best suited, because it has enough of its natural moisture. Steamed in the form of cutlets, it will become even juicier, especially if grated onions or chopped greens are added to them.
• The grated pulp of a pumpkin, carrot or zucchini will make the taste of meatballs even more expressive, and their texture will be as tender as possible.
• Made an experienced chef steam cutlets from chicken fillet are soft, with a uniform texture. This effect is achieved by grinding meat twice or even three times in a meat grinder (this can be done with onions and other vegetables provided for in the recipe).

• Before forming chicken fillet cutlets for steaming them, the cutlet base must be thoroughly beaten off. Each time we collect about a quarter of the base, and then throw it into a bowl with force. So you need to beat off all the stuffing.
• It is not necessary to put eggs in cue balls. But the bread crumb soaked in milk or water - required ingredient. He will form the basis for our meat cuts juicy and will hold food together even better than egg mash. The recommended proportion of meat and bread is 1:3.

Other nuances of cooking delicious and tender chicken fillet steam cutlets are in the recipes below.

Chicken steam cutlets in a double boiler: the best homemade recipe

Ingredients

• - 0.5 kg + -
• Dried white loaf slices- 2 pcs. + -
• - 150 ml + -
• - 1 tsp + -
• - 1 tsp + -
• - 0.5 tsp + -
• - taste + -

How delicious to make steam minced chicken cutlets in a double boiler

Having at your disposal a miracle of kitchen appliances called a double boiler, you can cook without the hassle in just a few minutes tasty breakfast or lunchtime meal.

We offer a classic recipe for the most delicate steamed chicken cutlets in a double boiler. Optionally, you can add grated fresh onion, crushed garlic or 1-2 tbsp to the base for flavoring. semolina instead of bread.

1. We remove everything ugly from the fillet: bloody veins, spit, remnants of fat, skin.
2. We wash the meat and cut it into small pieces so that it is convenient to weed in a meat grinder.
3. We skip the fillet through the meat grinder knives 2-3 times.
4. Soaked in milk (cream) and slightly squeezed bread, we also pass it through a meat grinder. This is convenient to do when re-grinding minced meat.
5. Add to the cutlet base a couple of tablespoons of the milk base, in which the loaf was soaked, softened cow butter, then season with pepper and add. a pinch of ground nutmeg welcome.
6. Pour the maximum allowable amount of water into the steamer tank.
7. We cover the bottom of the steam bowls installed in the unit with a thin film of sunflower oil.
8. With wet hands, we form meatballs-cutlets from minced meat and tightly lay them side by side.
9. Close the lid, set the timer to 30 minutes and press "Start".

Do not rush to immediately fully open the lid after the timer signal about the end of the process, so as not to be scalded by the steam. Allow the steamed chicken cutlets to cool slightly right in the slow cooker with the top plate slightly open.

You can serve treats with fresh or steamed vegetables in the same way or crumbly porridge.

Universal recipe for chopped steamed chicken breast cutlets

We suggest adding the same amount of tender veal meat to the poultry fillet. Bits will be even more delicious! If chicken is more to your liking, just double the amount in the recipe.

Steaming our meatballs, in the absence of an automated double boiler, can be done in a regular saucepan using a metal colander or pressure cooker (who has one).

Ingredients

• Chicken (fillet) - 500 g;
• Low-fat veal - 500 g;
• Raw potatoes - 2 medium tubers;
• Bulb white large - 1 pc.;
• Chicken egg - 1 pc.;
• Bread crumb - about 150 g;
• Water - 200 ml;
• Salt - 1 tsp;
• Ground pepper - ½ tsp;
• Hops-suneli - a pinch.

Step by step cooking chopped chicken fillet and steamed veal cutlets

• We chop the meat pulp washed and cleaned of veins and films with a sharp knife. First, cut the meat along the fibers into thin strips, then across. Next, the meat cubes need to be chopped as finely as possible.
• We turn peeled potato tubers and onions into gruel with the help of the smallest nozzle on a grater.
• We combine the meat and vegetable parts.
• We add there the bread soaked in water and squeezed out (the crusts must be cut off before soaking).
• We flavor the almost finished base with spices, add salt, mix, beat off.
• We form cutlet products with our hands, not forgetting to moisten them to avoid sticking of minced meat.

• By this time, water should already boil in the pan (1/3 of the bowl). We place a colander over it so that it does not touch the water surface.
• We spread the prepared round cutlets on the colander grid. Covered and simmer over high heat for about 20 minutes.

Dove steamed chopped cutlets cool slightly from the chicken breast, serve them with your favorite side dish.

Carrot Chicken Cutlets: Steamed Breast Recipe for Kids

This version of meat paired cue balls is ideal for children's menu. The cutlets are so bright that even a kid who does not like meat too much will certainly want to try them.

By adding a little (100 g) of cottage cheese to the minced meat, we get an incredibly healthy treat for our beloved little one. No steamer - use a saucepan and a colander.

Ingredients

• Chicken breast without skin - 500 g;
• Fresh carrots - a small root crop;
• Egg category C1 - 1 pc.;
• Dried white bread - 1 slice;
• Milk (for soaking) - 100 ml;
• Fresh dill / parsley - 1 bunch;
• Small onion - 1 pc.;
• Salt and pepper - to taste.

• We wash the meat, cut it into pieces so that it is more convenient to lower it into the meat grinder bowl, grind it together with peeled onions.
• We recommend now to grate the carrot on a coarse grater so that it is clearly visible on the cut of the meat zrazy.
• Finely chop the washed greens and also put in a cutlet base.
• Do not forget to soak the bread and, after squeezing it, add it to the total mass.
• We drive in a raw egg, salt the minced meat, pepper, knead well until smooth.
• We immediately form meatballs, put them on the bottom of the steamer bowls and start the unit, not forgetting to pour water into the tank. Cooking time in the unit - 30 minutes, in the old fashioned way in a saucepan in a colander - 20 minutes.

Steam chicken breast cutlets, made with your own hands according to this recipe, are very juicy and tender. The kids will be delighted, and those who prefer to eat healthy will certainly appreciate their delicate taste.

A type of well-done meat chop or juicy steak will make anyone want to eat. But remembering the harmfulness of fried food and its fat content, you can at least sometimes cook more healthy steam chicken breast cutlets in a double boiler.

Steamed, they turn out to be incredibly tender and juicy, and this is with a minimum of calories (just over 100 kcal per 100 g). In a word, a great option to improve your health and figure, without denying yourself goodies!

How else can you cook chicken cutlets

Dishes from minced meat, such as cutlets, are cooked all over the world, but only in our country such a dish has acquired the status of a national one. Today, the portal "Your Cook" will share with you the experience of cooking incredibly delicious chicken cutlets with various additional ingredients.

Even in the absence of a slow cooker and a double boiler, you can cook low-calorie steam chicken cutlets. How to do this, read this step-by-step recipe with a photo. Video recipe.
Recipe content:

For those who take care of themselves, their weight and diet, the recipe for chicken breast steam cutlets will be very interesting. After all, even cutlets can be satisfying, while dietary and low-calorie. But, of course, if we are talking about steamed chicken cutlets. This is the recipe I am going to share today. Although, if desired, according to this recipe, you can cook not only chicken fillet cutlets, but also from almost any type of meat, but a lean piece. By the way, minced meat for steam cutlets is best to grind on your own. Thus, it will not contain crushed cartilage, films and veins, and the cutlets will turn out to be more tender and soft. Grinding meat is best with a blender, combine or in a meat grinder with a fine grate.

This method of cooking cutlets preserves as much as possible in them useful material all products. Cutlets will turn out soft and light, they will ideally complement hearty side dishes or delicate salads. Steam chicken cutlets are not rolled in flour and are not breaded with breadcrumbs. Even if you do not follow diets and do not want to lose weight, these meatballs will still be useful. They make you feel better and improve your health.

• Calorie content per 100 g - 84 kcal.
• The number of servings - 10 pcs.
• Cooking time - 30 minutes

Ingredients:

• Chicken fillet- 1 breast
• Onion - 1 pc.
• Eggs - 1 pc.
• Garlic - 1 clove
• Black ground pepper- pinch
• Salt - 0.5 tsp or to taste
• Vegetable oil - 1 tsp

Step by step cooking chicken breast steam cutlets, recipe with photo:

1. Wash the chicken fillet, dry it with a paper towel and twist through a meat grinder or chop with a blender.

2. Peel the onions and garlic, rinse and also pass through the auger of the meat grinder.

3. Beat the egg into the minced meat. Season it with salt and ground pepper.

4. Mix the minced meat well. Optionally, you can add a bun soaked in milk, semolina, twisted potatoes and other products to taste here.

5. With a silicone cooking brush, grease the bottom of the pan with a thin layer of vegetable oil. Shape into small patties and place them in the pan. Turn on medium temperature.

6. Fry the cutlets on each side for literally 40-60 seconds, so that they are only covered with a light golden crust. During this time, they will not have time to absorb harmful substances from overcooked butter, while they will acquire an appetizing crust.

7. Put the patties in a convenient stewing container and pour in water so that it covers them halfway.

8. Close the cutlets with a lid and put on the stove to languish over a slow fire.

Publication date: 07/01/2017

Greetings!

Chicken meat is very popular in cooking various kinds dishes. They cook soups, casseroles, bake in the oven, make all kinds of toppings. Chicken dishes are very tasty. Due to its availability and the lowest price per kilogram among all types of meat, chicken is an integral part of any cuisine.

Menu:

1. Chicken cutlets in the oven
2. Cooking juicy chopped
3. Steam cutlets
4. Add zucchini
5. Video on how to cook with cheese

And today we’ll just talk about chicken cutlets and how they can be cooked at home easily and simply. I also advise you to read the previous article in which we analyzed potato zrazy with minced meat.

The recipe for delicious chicken cutlets: we analyze an example in the oven

Sometimes you really want to cook something tasty, but at the same time so that it doesn’t hit your pocket too hard. This culinary creation comes to the rescue. First I want to show how they can be cooked in the oven. Because some people don't like fat. If you fry in a pan, then part of the vegetable oil is still absorbed by the meat product. Chicken cutlets are very well served with young potatoes, boiled in their skins.

We will need:

• Chicken fillet - 1 kilogram
• Salt - 1/2 teaspoon
• Spices for chicken - 1/2 teaspoon
• Butter - 100 grams
• Chicken egg - 2 pieces
• Onion - 1 onion or half large
• Green onions - a couple of feathers
• Carrots - 1 piece small
• Baton - 60 grams
• Milk - about 100 milliliters

Let's start cooking:

1. And we will start with a loaf. We soak it in milk. We tear it with our hands into small pieces and put it in a bowl with milk. While it lies in milk, we will scroll the chicken meat, onions and carrots. And then twist the loaf in the same way.

We twisted the meat through a large grate. But bread, carrots and onions through the shallow.

2. Now we combine everything in one bowl. We spread all the chopped ingredients to the meat. So salt, spices, eggs and butter.

Eggs must first be beaten with a fork or whisk. And the butter can be slightly melted in the microwave for 30-40 seconds.

We mix everything well. And then repeat the same procedure with your hands.

3. It is necessary that the minced meat stand for 15 minutes in order for it to ripen.

4. 15 minutes have passed. For breading, we will use ground homemade crackers.

If you don't have a home, you can buy in the store. And if even these are not there, then you can simply roll in flour.

Let's start making meatballs. We wet our hands with water. And we sculpt, betraying them the desired shape. Then roll into breadcrumbs. We put it in a dish in which we will bake.

We send our cutlets to a preheated oven to 200 degrees for about an hour.

Chicken cutlets are ready in the oven. They turned out very tasty. Bon appetit!

Chicken cutlets: a recipe for juicy and chopped

Unusual cutlets. It is not simple, but festive. With unusual toppings. It will have two options. The second is more experimental. One is more traditional, and the second is trial. Try it to your taste. I think many people are familiar with this recipe for chopped cutlets. They come out very very juicy.

Ingredients:

• Chicken breasts - 2 large (or 4 fillets)
• Eggs - 2 pieces
• Natural yogurt (either sour cream or kefir or mayonnaise) - 15 milliliters
• Starch - 2 tablespoons
• Salt, pepper to taste

For filling:

• Canned corn - 2 tablespoons
• Tomato - 1 piece
• Green onions - half a bunch
• Sweet and sour grapes - 50 grams
• Suluguni cheese - 70 grams

Cooking:

1. Cut the chicken meat into cubes.

It is easier to cut when it is slightly frozen.

2. Add salt to the same bowl. Salt as needed. There's also ground black pepper. We break two eggs. Corn or potato starch.

Lay out the yogurt. It makes about 5 tablespoons. Mix this whole thing thoroughly. Then we send it to the refrigerator for half an hour, and preferably for an hour. The resulting mass should be well infused. It is allowed that they can be fried immediately if you do not have time.

But you can replace yogurt with sour cream, kefir or mayonnaise. Only kefir should not be strong liquid.

As it stands in the refrigerator, we divide it into two parts, since we will have two fillings. But you can choose not to if you use one of the two.

3. The first filling includes green onions, tomatoes and corn. And in the second grapes and cheese. Onion, tomato and cheese cut into small cubes.

Grapes that no longer have seeds are better suited. And you can take any cheese you want.

Mix all the ingredients together and mix well. Now heat the pan well, after pouring vegetable oil. And lay out like pancakes. Spoon into the skillet with a spoon. You can also use metal molds.

Too thick a layer does not need to be laid out, otherwise the cutlets will not be fried. We fry on medium heat. Once a crust has formed, turn over and fry on the other side. And thus we fry the meat mass with the second filling.

How long to fry chicken cutlets in a pan?

Some readers ask this question. There is no single answer. It all depends on the consistency and thickness of the layer. Basically, you need to focus on the formation of a golden crust. You can see it around the edges. If it is not formed, then it will be difficult for you to turn the cutlet over. This is another sign of readiness.

Due to the starch, the shape keeps perfectly. Despite the fact that we added tomatoes, which in turn are watery.

4. As a result, you get very juicy and fragrant cutlets. They will decorate any table. A great addition to second courses. It's very easy to cook them!

I would like to invite you to read an article by a wonderful author. He explains in detail how you can cook delicious minced hedgehogs with rice and gravy. It's like meatballs, but baked in the oven. It turns out very fragrant. And the guests will be very happy with such a masterpiece.

Steamed Chicken Cutlets: Delicious and Easy

This recipe is suitable for those who follow their figure. And as you know, steamed dishes are more dietary. After all, we will not fry them in vegetable oil. And chicken, or rather chicken breast, in addition contains very little fat, we can say that it is absent. We will cook steamed chicken cutlets in a slow cooker. It is very easy to use and almost every housewife has it. Rarely there are people who buy a pure double boiler. A step-by-step recipe with a photo will demonstrate the entire cooking process from start to finish.

It turns out not only tasty, but also useful. If desired, such minced chicken cutlets can be fried in a pan.

We will need:

• Chicken fillet (breast) - 2 pieces or 900-1000 grams
• White bread - 3 slices
• Onion - 1 bulb
• Milk - 1/2 cup
• Egg - 1 piece
• Greens (onions, parsley) - to taste
• Salt and pepper - also to taste

Cooking:

1. Let's start with the preparation of minced meat. You can take ready-made, but we will do it ourselves. To make it easier to cut and twist in a meat grinder, the meat should be slightly frozen. Cut the fillet into pieces. We clean the onion and cut it into pieces that will easily go into the meat grinder.

All ingredients are ready. Now we pass them through a meat grinder. First the fillet, then the onions, and finally the bread.

2. Add two eggs to the minced meat. Salt and pepper to taste. We add greenery. Mix well until smooth.

3. From the finished minced meat, use a tablespoon to form cutlets. And put it in a multicooker rack. Pour water into the slow cooker, preferably hot, in order to wait less time. Pour a little less than half the capacity of the bowl.

4. Install cutlets. Set the mode "Steaming" for 25 minutes. Cutlets are ready. As you can see, they are easy and simple to prepare. Bon appetit!

Chicken cutlets with zucchini: a simple step-by-step recipe with a photo

And now I'll show you how to cook yummy. Let's cook zucchini-chicken cutlets. Summer is the season for vegetables, so they start to get cheaper in the store. By the middle of summer they are already sung. A lot of things can be cooked from zucchini. Previously, a blog post was published in which the recipe was analyzed vegetable stew, in which there is a universal vegetable.

Cooking process:

1. For cooking, we took minced chicken, but this is not necessary. You can take pork, beef, but any of your choice. Let's start with the zucchini. And we pass it through a large grater.

If you have a young zucchini, then it can be straight with the skin. No need to clean up.

2. Salt the grated zucchini and mix to start an intensive release of juice. Excess juice will need to be squeezed out. Leave them in a colander for 5-10 minutes. During this time, a small amount of liquid was released. Now we need to push it even further.

Steamed chicken cutlets is one of those dishes that I try to cook as often as possible. It is believed that such steamed cutlets are dietary and suitable for a children's menu. They are really easy on the stomach and at the same time satisfying. You can steam chicken cutlets in a slow cooker in a special tray with holes, in a double boiler, in a pressure cooker or in a regular colander.

For cooking, I use only one chicken breast, and I get a lot of cutlets, since rice is added to the minced meat. As a side dish, it is advisable to serve a salad from fresh vegetables seasoned with olive oil. For such a combination, your stomach, tired of heavy food, will thank you!

how to cook chicken meatballs

Ingredients:

• 1 chicken breast (or 300 grams minced chicken)
• half a glass of round rice,
• 6 leaves Chinese cabbage,
• 1 egg
• 2 bulbs
• salt.

Cooking process:

We wash the rice, boil until tender in salted water (one to two). No more rinsing, just letting it cool down. Grind chicken meat and onion in a meat grinder.

Beijing cabbage leaves do not require pre-treatment We just cut them into small pieces.

Now put the minced chicken in a bowl, add the chopped cabbage, rice, beat in the egg and add it. We make small meatballs from minced meat, you don’t need to roll them in anything. Optionally, you can put a piece in each cutlet butter for juiciness. I do this once in a while.

Pour two glasses of water into the multicooker, select the “Steamed” mode, by default in my multicooker it is designed for 30 minutes, this time is just enough to cook cutlets. Lubricate the tray with holes with vegetable oil and put the formed cutlets on it. We are waiting for the allotted time, after which the first batch of cutlets is ready with us. In the same way we prepare the rest of the cutlets. If you use a mantle, then just time 30 minutes after the water boils. I had small cutlets, they had time to cook. Also, do not forget to grease the trays with vegetable oil.

Steam cutlets taste better when warm. You can use any garnish or vegetable salad with them.

Julia Kolomiets told how to cook steamed chicken cutlets, recipe and photo of the author.