Steamed meat cutlets recipe. How to steam cutlets

Dietary nutrition is based not only on the consumption of certain types of foods and avoidance of other components.

Much also depends on the method culinary processing food.

The most beneficial and gentle for the digestive system is steaming dishes.

They do not come into direct contact with the heating surface, do not have a crispy crust, and are cooked without oil.

All this is a guarantee that the prepared dish will be dietary.

These dishes include steamed diet cutlets.

Basic principles of cooking steamed diet cutlets

For diet cutlets Do not use pork, fatty lamb and beef. The best choice- this is chicken, lean beef and veal, rabbit, fish.

Steaming not only eliminates the consumption of excess fat, but also leaves the stove and utensils that would be used for frying clean.

Steamed dietary cutlets can be prepared from vegetables, as well as from meat and fish using cereals.

For heat treatment For such cutlets, steamers or pans with grates are placed, similar to a pressure cooker. Steam cooking functions are also available in modern multicookers.

If there is no special device, for steaming you can use a regular saucepan with a small amount of water and a sieve with products placed on it. The top of the sieve is covered with a lid.

The best side dish for steamed dietary cutlets is vegetables, fresh or also steamed, boiled, or stewed.

All recipes are based on 500 g of meat or fish. This is approximately two servings of the finished dish. If you need more food, simply increase the amount of food.

Dietary steamed beef cutlets

Lean beef is nutritious and moderate in calories, a good source of protein. And cooked in the form of fluffy cutlets in a double boiler, you will delight with its delicate texture and pleasant taste.

500 g young beef, veal without veins and fat

50 g white bread

1 medium onion

Soak the bread in milk for 10 minutes.

Wash the meat, cut it and pass it through a meat grinder or blender along with onions and bread.

Season with salt and pepper and pour in the remaining milk from soaking.

Knead the minced meat well by hand. If too thick, add a little milk or cold water- literally a spoon.

Form cutlets. Place on a greased steamer rack.

Cook covered for half an hour.

The most popular: dietary steamed chicken cutlets

Chicken is the most suitable meat for dietary nutrition. For these purposes it is usually used chicken breast. Vegetables and rolled oats will make the minced meat especially tender.

500 g chicken fillet

2 cloves garlic

2 tablespoons rolled oats

2-3 tablespoons milk

Grind the chicken meat through a meat grinder; you can use a blender to grind it.

Also chop the onion - in a meat grinder, in a blender, or by thoroughly chopping it with a knife.

Grate the carrots on a fine grater or use the same blender.

Finely chop a bunch of dill.

Mix vegetables, add rolled oats and milk, herbs, salt and pepper. Let stand for 15 minutes so that the oatmeal absorbs moisture.

Form small cutlets.

Place the cutlets in a steamer on a greased grate and cook for 20 minutes.

Serve with sour cream, tomato or tomato based sauce. Can be with soy sauce.

Dietary chicken and bran steamed cutlets

Bran helps digestion. This coarse fiber, which is not digested by our body, but it is necessary for the development of beneficial microflora. In combination with kefir and beneficial chicken meat have particularly positive health effects.

500 g chicken breast

3 heaped tablespoons of bran, wheat bran can be replaced with oat bran

Half a glass of kefir, preferably 1%

Parsley and cilantro, optional.

Mix the bran with kefir and leave for a few minutes to swell, leaving 1 spoon of bran.

Cut the chicken breast and pass through a meat grinder or blender.

Chop the onion in the same way.

Finely chop the greens with a knife.

Mix the kefir-bran mass with meat, onions, salt, break an egg, and add herbs.

Mix the minced meat thoroughly and make cutlets of any shape and size.

Roll in the reserved bran and place on a wire rack, after greasing it with oil.

Cook in a steamer for 20 minutes.

These cutlets are very good with fresh vegetables.

Fish tenderness - steamed dietary fish cutlets

Absolutely any fish, river or sea, is suitable for cutlets. For dietary nutrition, you just need to avoid particularly fatty varieties. Pike, bream, pike perch, large crucian carp, navaga, pink salmon, pollock, cod, whiting, tilapia, and greenling are good choices. The main thing is to completely remove the pulp from the bones, which is especially important for river fish. To avoid such problems, you can take ready-made fillets.

500 g fish fillet

2 tablespoons milk

Dry aromatic herbs.

Boil potatoes, mash with milk.

Grind the fish in any suitable way. You can do this not only with a meat grinder or blender, but also just with a knife. Only in this case should the fish fillet be frozen.

Do the same with the onion.

Mix all ingredients into one soft, fairly juicy mass.

Form oblong cutlets.

Place on a greased grate and steam for 20 minutes.

Serve with low-fat white sauce. For example, based on milk. Or simply sprinkle with lemon.

Dietary steamed cutlets “Fisherman-loser”

The comic name of this dish apparently recalls a situation when a fisherman returned home without a single fish. And instead of rich fish soup or fried crucian carp, the wife a quick fix prepares lunch from what he has. In fact, such simple cutlets add variety to the diet menu. Usage canned fish makes the recipe not only accessible and budget-friendly, but also adds certain notes of taste.

1 can of canned fish in oil or own juice- “saury”, “mackerel”, “tuna” or others

Half a cup of dry rice

2 tablespoons flour

1 tablespoon vegetable oil

Pour water into the rice in a ratio of 1:2 and cook a viscous porridge.

Salt, pepper, let cool.

Mash the canned fish, after draining some of the juice and oil.

Finely chop the onion and fry a little in oil until soft. If more is needed Lenten dish, do without oil and frying, just chop the onion and mash, adding a little salt.

Combine all the above ingredients, add flour, mix. You need to adjust the thickness of the minced meat with the amount of eggs and flour. It should be very soft and at the same time dense, not spreading.

Form cutlets into the desired shape.

Place in a steamer on a greased rack and cook for 10-15 minutes. The main ingredients in the minced meat are already ready, so it takes a minimum of time for the egg to set.

Serve with vegetables.

Dietary steamed cutlets made from minced vegetables

These original cutlets have an unusual taste. They contain no meat and can be used as breakfast, dinner or a side dish for a meat dish. The prunes give them a certain smoky flavor.

1 large carrot

1 medium beet

2 medium potatoes

1 large onion

5 prunes

2 tablespoons semolina

1-2 chicken eggs

Ground black pepper.

Boil potatoes in their skins or bake in the oven.

Peel and grind to puree.

Soak prunes in warm water. After half an hour, finely chop with a knife.

Also chop the onion as finely as possible.

Grate raw carrots and beets on a fine grater and place in a colander to drain excess juice. This juice, diluted boiled water, you can drink.

Mix all types of vegetables, eggs, salt, pepper, semolina.

Mix thoroughly, the minced meat will be runny, but you need to let it sit. In 10 minutes, the semolina will absorb excess moisture.

Form into round cutlets and place on a greased rack.

Steam for about half an hour, taking into account the use of raw vegetables.

Steamed cabbage cutlets “Who would have thought?”

Not everyone is familiar with cabbage cutlets. But even those who have tried and cooked them know that such cutlets need to be well fried. However, you can prepare this dish from cabbage and steam it. True, for a bright taste, the cabbage itself must be properly prepared.

500 g fresh cabbage

1 onion optional

2 tablespoons semolina

1 tablespoon vegetable oil optional

Any spices to taste

It is advisable to choose young and tender cabbage. If it is hard, remove all thick veins. Chop finely.

Add a little salt and put it in a frying pan to simmer.

If desired, you can do this with a spoon of vegetable oil. For a more dietary effect, do not add oil.

Simmer covered. When the cabbage becomes completely soft, turn off the stove.

After five minutes, add spices and semolina, mix quickly and thoroughly.

Let cool, beat in the egg, mix again. You can use a blender to make the minced meat more tender.

Form cutlets. Roll in breadcrumbs mixed with sesame seeds.

If the cabbage was stewed with oil, there is no need to grease the grates. If not, then place the cutlets after greasing the grates with oil.

This dish is ready in just 15 minutes.

Serve with low-fat sour cream. These cutlets are also delicious when served cold.

Tricks and secrets of cooking steamed diet cutlets

When you're not used to it, steamed dishes may seem tasteless. This is due to our food preferences, when, thanks to frying, some hot or too bright spices, or artificial seasonings, the real taste of the product is clogged. Steaming helps bring out this flavor. A few secrets will improve the dish.

To achieve a particularly dietary effect, you can exclude bread and potatoes from the minced meat.
Vegetables - onions, carrots, zucchini, cabbage - will give the cutlets real juiciness if they are chopped and added to the minced meat.
Diet cutlets are not subject to turning or other manipulations during cooking. Therefore, there is less risk that they will disintegrate, and it is not necessary to add an egg to the minced meat. In any case, in order for the products to keep their shape, they only need egg white, without the yolk.
Including raw egg yolks in the minced meat will make the cutlets more tender, but at the same time increase the calorie content. True, because of one yolk it will not increase much.
If the meat or fish is a little dry, you can pour a spoonful of milk, cream, or sour cream into the minced meat.
Additional pleasant notes will be given to the cutlets by spices, fragrant herbs. Dill, coriander and other seasonings to taste can improve the taste perception of steamed diet cutlets.

Bon appetit!

The recipes with photos below will tell you how to properly steam cutlets different ways: in a frying pan, in the oven, in a slow cooker or double boiler. Cutlets made in this way have an undeniable advantage - their base can consist of almost any product (fish, meat or vegetables). Having figured out the secrets of preparing this dietary dish, you can replenish your recipes cookbook.

How to steam cutlets

Universal low calorie dish, steamed cutlets, can be introduced into the diet of babies from the first year of life, the elderly and those who are on a diet. To understand how to do steam cutlets, you just need to learn a few rules for preparing this dish:

rid fish cutlets helps with bad odor lemon juice– it should be added in small quantities to raw minced meat.
The size of the products affects the cooking time. If food needs to be put on the table urgently, it is better meat balls make it small.
If the minced meat is too liquid, you need to add more flour or breadcrumbs (the component specified in the recipe).
Before cooking the minced meat, you need to beat it - this way the cutlets will turn out soft.
The splendor of the products is influenced by the degree of grinding of the minced meat - the more it is crushed, the fluffier the cutlets will be.
It is better to soak bread for minced meat in milk to make the products tastier. However, you can also use regular water.

Steamed minced meat cutlets are prepared both in a double boiler and in a slow cooker using a special attachment. If the above-mentioned technique is not available, a regular pan of water with a colander placed on top will do. The products do not have to be made from minced meat; finely grated vegetables are often used as the base. In this case, the dish can be both sweet and salty.

Steam cutlet recipe

Fish, with minced meat or fresh vegetables - any cutlets will be tasty and, most importantly, healthy if you steam them. Steamed dishes differ from fried ones in their delicate taste and no less pleasant aroma. If you want to learn how to make a healthy dinner for the whole family at home, consider a few simple step by step recipes below.

In a frying pan

Number of servings: 3 persons.
Calorie content of the dish: 186 kcal.
Purpose: for lunch.

To make a steamed dish without a slow cooker or steamer, use a regular frying pan. You can use any minced meat you like - beef, turkey, chicken, or even mix several types. If you want to experience the excellent taste of chicken cutlets cooked in a frying pan, follow the step-by-step instructions in the recipe below.

Ingredients:

chicken fillet – 600 g;
egg – 1 pc.;
onion – 0.5 pcs.;
salt, spices - to taste;
carrots – 1 pc.

Cooking method:

Grind the meat using a meat grinder twice. Salt the mixture and season.
Grate the carrots finely and chop the onion. Add vegetables to minced meat.
Beat the egg into the mixture and stir until smooth.
Wet your hands with water and mold the product into an oval shape.
Pour water into the pan, add salt, and add seasoning if desired.
When the liquid boils, reduce the heat, add the cutlets, cover the dish with a lid and leave the dish to cook for half an hour.
Turn off the heat and let the dish sit for 10 minutes.

In a steamer

Cooking time: 2 hours.
Number of servings: 5 persons.
Calorie content of the dish: 75 kcal.
Purpose: for lunch.

If you stick healthy eating and low-calorie foods, you will definitely love the steamed vegetable cutlets prepared according to the recipe below. If desired, you can change the list of ingredients, for example, add fresh herbs to the products - this will help give the dish even more rich and bright taste. Find out how to make this diet lunch in a steamer.

Ingredients:

spices, herbs - to taste;
dried apricots (or prunes) – 50 g;
semolina – 2 tbsp. l.;
beets – 2 pcs.;
carrots – 2 pcs.;
onion – 1 pc.;
water – 2 tbsp. l.;
white sesame – 50 g;
potatoes – 3 pcs.

Cooking method:

Place all vegetables in a saucepan, boil until tender, cool, and peel.
Using small knives of a grater, chop the carrots and beets. If necessary, strain the food from the liquid.
Add finely chopped onions and dried fruits to the beetroot-carrot mixture.
Stir the mixture, add salt, and place in the refrigerator for 20 minutes.
Form balls from minced vegetables and sprinkle with sesame seeds.
Place the products on the steamer tray and cook for 10 minutes.

In a slow cooker

Cooking time: 45 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 132 kcal.
Purpose: for lunch.

The recipe is suitable for those who prefer to eat lean meat. Steamed veal cutlets made in a slow cooker turn out tasty and healthy, and they are very easy and quick to prepare. You can serve the products with any sauce you like, but often meat cutlets are prepared with a vegetable side dish, for example, cauliflower or broccoli.

Ingredients:

wheat crackers - 2 tbsp. l.;
salt - to taste;
veal – 200 g;
egg – 1 pc.;
onion – 1 pc.

Cooking method:

Wash fresh meat, cut into small pieces, and grind using a food processor.
Peel the onion, cut into slices, place in the bowl of a food processor, and chop.
Add breadcrumbs to the onion, beat in the egg, and add salt to the mixture. Turn on the equipment, turn the components into a homogeneous mass.
Mix the meat with the onion-egg mixture and form into small balls. Roll the workpieces in breadcrumbs.
Place all products on the bottom of a form intended for steaming dishes.
Place the mold in the multicooker bowl, which is half filled with water in advance.
Cook the dish for 30 minutes, setting the “Steam” mode and closing the lid.
Place the finished cutlets on plates, sprinkle with fresh herbs - this will help give them a unique aroma.

In a saucepan

Number of servings: 8 persons.
Calorie content of the dish: 143 kcal.
Purpose: for lunch.

Instead of a double boiler or multicooker with a steam cooking function, you can also use a regular colander - it needs to be placed on a sized pan. Try making, for example, steamed chicken cutlets, which will taste no worse than fried meat dishes. This method of cooking does not spoil the products; they remain tasty and tender, as if they were cooked in a double boiler.

Ingredients:

butter (drain) – 100 g;
egg – 1 pc.;
milk – 100 ml;
breadcrumbs– 100 g;
onion – 1 pc.;
chicken – 700 g;
bread - 3 slices;
garlic – 3 cloves;
pepper, salt - to taste.

Cooking method:

Grind the meat and vegetables a couple of times through the fine attachment of a meat grinder.
Pour milk over the bread; when it softens, put it in a meat grinder.
Beat the egg into the resulting minced meat and add soft butter.
Salt the mixture, season, let it brew for 15 minutes.
Make balls of minced meat and roll in breadcrumbs.
Pour water into the pan. When it boils, place a colander on top and place the formed products on the bottom.
Leave the dish to cook in this way for 40 minutes.

Steam cutlets in the oven

Cooking time: 1 hour.
Number of servings: 10 persons.
Calorie content of the dish: 168 kcal.
Purpose: for lunch.

Baked dishes are loved by many, especially those who are on a diet. Products are prepared with a minimum amount of fat, while the ingredients used retain most of their nutrients. If you want to diversify your diet menu, pay attention to this recipe - it will tell you how to cook steamed beef cutlets in the oven.

Ingredients:

beef – 1 kg;
oil (plant) – 5 ml;
eggs – 2 pcs.;
onions – 3 pcs.;
salt, spices - to taste;
semolina – 50 g.

Cooking method:

Grind the meat and onions through a meat grinder, add spices and salt to the resulting minced meat, and mix everything.
Add eggs and semolina to the meat mixture and mix again.
Place foil on the bottom of a baking sheet and spray it with oil.
Form the product into the desired shape, place it on a baking sheet, and cover with foil.
Bake for 40 minutes, placing the baking sheet in an oven preheated to 180 degrees.

Steamed beef cutlets

Cooking time: 1 hour 10 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 148 kcal.
Purpose: for lunch/dinner.

If you decide to cook steamed cutlets from ground beef, then follow this recipe. It describes the process step by step. Prepare the products with the addition of butter and softened bread, so they will be especially tender. However, remember that when eating a diet with a minimum calorie content, these two components still need to be removed from the recipe.

Ingredients:

egg – 1 pc.;
onions – 2 pcs.;
milk – 0.5 cups;
butter (drain) – 50 g;
white stale bread– 2 pieces;
garlic – 3 cloves;
beef pulp – 700 g;
seasonings, salt - to taste.

Cooking method:

Cut the crusts from the slices of bread, pour milk over the crumb.
Wash the meat, dab excess moisture with a napkin, cut into pieces, remove the film and veins.
Grind the meat using a food processor or meat grinder.
Peel the onions, garlic, chop them by hand or mince them with the meat.
Squeeze out the bread and place it in the meat grinder after the beef.
Combine all ingredients, add egg, seasonings, mix. Leave the preparation to brew for 15 minutes.
Form cutlets, roll in breadcrumbs intended for breading.
Steam the products for 45 minutes.

Dietary steamed fish cutlets

Number of servings: 5 persons.
Calorie content of the dish: 88 kcal.
Purpose: for lunch.

To prepare a dish according to this recipe, any fish is suitable, for example, pike perch, cod, pollock. You can also use pink salmon, crucian carp, pike perch, bream, and pike. No family member will refuse these delicious fish cutlets, but if you are going to feed a small child, then it is better to take the fillet of the fish so that there are no bones in it.

Ingredients:

egg – 1 pc.;
dry aromatic herbs, salt - to taste;
potatoes – 1 pc.;
fish ( minced fish) – 500 g;
onion – 1 pc.;
milk – 2 tbsp. l.

Cooking method:

Raw potatoes boil, peel, mash with a fork, mixing with a couple of spoons of milk.
Grind the fish in any way.
Chop the onion and mix with fish and potatoes until a soft, juicy mass is obtained.
Form the product into an oblong shape.
Grease the steamer rack with oil and steam for 20 minutes.
Serve with low-fat white sauce or lemon juice.

Steamed cabbage cutlets

Cooking time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 99 kcal.
Purpose: for lunch.

Not everyone is familiar with the taste of such products, because many people think that cabbage cutlets are edible only in fried. However, they can also be steamed. Here you just need to properly prepare the main ingredient - cabbage. In addition, to brighten the taste of the dish, many housewives roll the cutlets in a mixture of breadcrumbs and sesame seeds.

Ingredients:

oil (vegetable) – 1 tbsp. l.;
onion – 1 pc.;
crackers - 2 tbsp. l.;
semolina – 2 tbsp. l.;
sesame seeds - to taste;
spices, salt - to taste;
fresh cabbage – 500 g;
egg – 1 pc.

Cooking method:

Finely chop young tender cabbage, add salt, and place in a frying pan. Cover the dish with a lid. Turn off the heat when the product becomes soft.
Let the cabbage brew for 5 minutes, then add semolina, spices and mix everything.
Cool the cabbage, then beat in the egg and mix again.
Form cutlets and roll them in a mixture of breadcrumbs and sesame seeds.
Place the cutlets on the grates of a steamer (there is no need to grease them, because the cabbage was fried with oil).
Leave the dish to cook for 15 minutes.
Serve topped with sour cream.

Chicken

Cooking time: 50 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 175 kcal.
Purpose: for lunch.

Very tasty and tender dietary steamed chicken cutlets are made from the loin part of the bird. Such products, made using a double boiler, are suitable even for very young children - many kids love to eat them with mashed potatoes, cereals, pasta or stewed vegetables. Find out how to cook dietary meat and hearty lunch.

Ingredients:

garlic – 1 clove;
sour cream – 1 tbsp. l.;
pepper, salt - to taste;
milk – 0.5 cups;
onion – 1 pc.;
breast – 1 pc.;
egg – 1 pc.;
breadcrumbs (or stale white bread) - 100 g.

Cooking method:

Rinse the breast well, blot dry, remove the bones.
Pour milk over crackers or bread.
Chop the peeled onion into slices.
Squeeze the bread and chop it together with the fillet and onion slices. It is better to use a blender for grinding.
Chop the garlic using a fine grater.
Add sour cream, seasonings, garlic to the minced meat, mix.
Make small pieces and place them on the steamer rack.
Cook for 30 minutes.
Serve with any side dish you like.

Steamed oatmeal cutlets

Cooking time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 100 kcal.
Purpose: for lunch/dinner.

If household members do not like useful food oatmeal, then this recipe for making steamed oat cutlets will help you out a lot. Products are prepared based on cereal, eggs, and bouillon cubes. Many more housewives add spices to the minced meat, which makes the taste brighter. The dish goes well with fresh cucumbers and tomatoes - great option For light dinner.

Ingredients:

eggs – 2 pcs.;
chicken bouillon cubes – 2 pcs.;
water – 2 glasses;
oil (plant) – for lubrication;
salt - to taste;
cereal – 2 cups;
sour cream - for serving.

Cooking method:

Bring water to a boil, dissolve the cubes. Pour the flakes into the liquid, stir, then remove the dish from the heat.
After letting the flakes sit for 5 minutes, beat in the eggs and stir until smooth.
Grease the bottom of the steam pan with a small amount of oil, and place balls made from oatmeal onto it.
Steam the products for 15 minutes.
Place the cutlets on plates, pour sour cream over each serving.

Video

Steamed cutlets are one of the favorite dishes of all healthy eating enthusiasts. Thanks to this processing, they retain all useful material, but practically no fat remains. The calorie content of the dish tends to be minimal, which also allows you to lose excess weight without denying yourself and your loved ones a hearty dinner.

Steam cutlets begin to be prepared for small children from the first year of life, using the most modest composition. This can be minced meat or fish, flour, breadcrumbs, onions, eggs and bread pulp. For adults, hard cheese, all kinds of spices, garlic, milk, vegetables and mushrooms are also added.

Steamed cutlets do not have to be made from minced meat. They are often prepared from various vegetables, grated on a fine grater. Moreover, some of them can be both sweet and salty.

To steam cutlets, use not only a double boiler, but also a multicooker with a special attachment. In the absence of this technique, you can simply pour water into the pan and place a colander on it.

Steamed cutlets are served with a side dish, or simply decorated with fresh herbs. TO vegetable dish Sour cream is ideal as a sauce.

The recipe is designed for a small amount of cutlets There will be about 10-12 of them. If you are preparing this healthy dish for a large family, it is better to increase the ingredients. In this case, you need to grate the carrots on the finest grater, choosing medium-sized vegetables. To obtain sweet cutlets, add 2 tablespoons of sugar to the minced meat.

Ingredients:

4 carrots;
2 eggs;
100 g semolina.

Cooking method:

Peel and grate the carrots.
Pour into carrots semolina, mix well.
Leave the resulting mixture for 20 minutes until the semolina swells.
Beat the eggs into the plate with the carrots and stir again.
Form small patties and place them on a steaming rack.
Place the plate in the multicooker and cook for 40 minutes in the appropriate mode.

Interesting from the network

Steamed chicken cutlets always turn out especially soft and tender. They are very beneficial for the body, especially during the recovery period after illness or surgery. The ideal side dish for these cutlets would be mashed potatoes or rice

Ingredients:

1 kg chicken fillet;
2 onions;
4 slices of white bread;
½ glass of milk;
1 egg;
40 g fresh herbs;
3 tbsp. l. vegetable oil;
Salt pepper.

Cooking method:

Soak the bread in milk for 10 minutes, squeeze out.
Grind bread, onion and chicken fillet through a meat grinder.
Place finely chopped herbs and egg yolk into the minced meat.
Add salt and pepper to taste, mix everything thoroughly.
Beat the remaining egg whites with a mixer and also pour into the minced meat.
Grease the steamer grates with oil and place the cutlets.
Cook for 30 minutes.

The simplest of all possible compositions of this dish. It does not contain any ingredients that may cause allergies or undesirable effects on the child's body. To make the cutlets even more tasty and juicy, it is recommended to use two different types minced fish.

Ingredients:

800 g minced fish;
1 lemon;
100 g breadcrumbs;
Salt pepper.

Cooking method:

Season the minced meat with salt and pepper to taste and knead.
Mix minced meat and breadcrumbs, beat.
Wet your hands and form equal balls from the minced meat.
Place the preparations in a double boiler.
Cut the lemon into slices and place a slice on each cutlet.
Pour water into the steamer bowl and cook for 20 minutes.

You can replace the steamer with a regular colander, placing it on a sized saucepan. This will not change the cooking time, and the dish will turn out just as tasty and tender. The oil should be at room temperature.

Ingredients:

700 g beef;
100 g breadcrumbs;
3 slices of bread;
3 cloves of garlic;
100 g butter;
1 onion;
1 egg;
100 ml milk;
Salt pepper.

Cooking method:

Grind the meat, garlic and onion through a meat grinder several times.
Place the bread in milk and let it soak, then also pass through a meat grinder.
Add softened butter and egg to the resulting minced meat.
Season everything with salt and pepper and leave for 15 minutes.
Place the crackers on a flat plate.
Make cutlets and roll them in breadcrumbs.
Pour water into a saucepan and bring to a boil.
Place a colander on the pan and place the cutlets.
Cook for 35-40 minutes.

Turkey is the most dietary and healthy meat that can be found on supermarket shelves. Steamed cutlets with it turn out simply delicious and literally melt in your mouth. What makes this dish even tastier is adding hard cheese. It melts and envelops the minced meat, giving it a delicate consistency. Quail eggs Can be replaced with one chicken.

Ingredients:

400 g turkey fillet;
100 g hard cheese;
100 ml milk;
3 quail eggs;
30 g wheat bread;
1 onion;
Salt pepper.

Cooking method:

Grind turkey and onion in a blender.
Soak the bread in milk, then squeeze a little.
Combine bread with minced meat, beat in eggs and mix everything.
Grate the cheese on a fine grater and add to the minced meat, lightly salt.
Form cutlets and place them on the steamer rack.
Steam for 40 minutes.

Now you know how to cook steamed cutlets according to a recipe with a photo. Bon appetit!

Steamed cutlets - universal dish, which can be introduced into the diet of absolutely the entire family. Children really like them, they are suitable for older people and help out during dieting. To figure out how to make steamed cutlets, just learn a few simple rules preparing this dish:
To rid fish cutlets of an unpleasant odor, you need to add lemon juice to the minced meat;

The size of the meatballs will determine how long the cutlets are cooked. If you need to get the dish urgently, it is better to form small cakes;

If the minced meat itself is quite liquid, you need to add more breadcrumbs or flour than indicated in the recipes;

Beat the minced meat before cooking. This will make the cutlets even softer;

In order not to make a mistake with the cooking time for cutlets in a double boiler, it is better to read the instructions directly for your model;

The more you grind the minced meat, the fluffier the cutlets will be;

The minced meat will turn out tastier if the bread for it is soaked in milk. However, you can also use regular boiled water.

Diet cutlets are a healthy and necessary dish not only in medical nutrition, but also when you need to decompress well after the holidays. The recipe for steaming cutlets without a steamer is a big lifesaver for housewives. Not everyone has a pressure cooker, steamer or multicooker, but almost every home has a sieve or colander.

I suggest cooking the most tender ones in a colander. chicken cutlets. Our family really liked the option of cooking steamed cutlets without a steamer - because of its simplicity and accessibility. Washing the colander turned out to be faster than fiddling with “normal” devices designed for steaming dishes.

The composition of the cutlets is the simplest. We need a chicken breast without skin, two slices of bran bread or loaf, onion with garlic, as well as salt, butter and a little seasoning for cutlets - to taste. Flour is taken as desired.

First you need to prepare the main products for twisting in a meat grinder. Chicken, onion and loaf are cut into pieces.

The prepared ingredients are passed through a meat grinder.

The resulting minced meat is salted and seasoned with cutlet spices. Let's use just a little bit of seasoning.

Break a chicken egg into minced meat.

After which the minced meat is mixed very thoroughly into a homogeneous cutlet mass. The better you mix minced chicken, the more tender the steamed cutlets will be.

Round cutlets are formed from homogeneous minced meat. To prevent the viscous minced chicken from sticking to your hands, they are moistened with water. The bottom of the colander is pre-lubricated butter, and then you need to place the cutlet blanks in it. Cutlets that are too “liquid” can be dredged in flour if desired. The colander is placed on a pan of boiling water and covered with a lid. Actually, this is how our steamed cutlets will be prepared without a steamer.

Control the active process of boiling water in the pan and in 45-60 minutes the steamed cutlets will be cooked. Try it! If you are completely satisfied with the taste of the cutlets, carefully remove the cutlets to a plate. Garnish with herbs and serve as a healthy second for lunch.

A double boiler is not so important when “the need for invention is cunning,” as it turned out.

I love to cook beef cutlets steamed - there is no need to fry them, stand over the frying pan and wait until one side of the meat cutlet turns golden brown, avoiding oil splashes - a slow cooker cooks them for me. It is very convenient when this technique has a steaming tray - the beef cutlets turn out juicy, even a picky child eats them with pleasure. These cutlets can be frozen in freezer, and if necessary, without defrosting, place on a tray and cook, doubling the cooking time. Cutlets do not need to be rolled in flour, there is no need to add egg or a large amount of lard - and this is how you get the “best taste”!

But still add a little lard - it will save meat products from the dryness that is inherent in beef meat. Be sure to grind the carrots and onions together with the meat in a meat grinder, otherwise you will end up with large pieces of vegetables in the cutlets.

Clean the beef from blue films, sinews, cartilage, from fresh or salted lard cut off the skin and cut it into small pieces along with the meat. Remember that if you prepare cutlets from salted lard, then the amount of salt must be slightly reduced! Peel the vegetables, rinse, cut into small pieces. Grind everything into a bowl, add spices and mix the minced meat.

Form cutlets out of it with wet hands and place them on a steaming tray. Pour water into the multicooker bowl, insert the tray with cutlets into it and turn on the steam mode for 40-45 minutes. If the products are frozen, then for 1.5 hours.

After the specified time, you will hear a sound signal - the steamed beef cutlets can be carefully removed from the equipment, being careful not to get burned. Serve to the table, garnished with vegetables, pasta, macaroni, boiled cereals, etc.

You can serve beef cutlets with sauces or as a standalone meat dish- with bread.

Have a nice day!