Chicken mince for steam cutlets
ProductsChicken breast - 500 grams
White bread - 100 grams, or crackers - 25 grams
Egg - 1 piece
Milk - about a quarter cup
Salt - 1 teaspoon
Breadcrumbs - 2 tablespoons
How to cook minced meat for steamed chicken cutlets
Defrost the chicken breast, if it is frozen, dry it, cut into several pieces and pass through a meat grinder. Drown bread or crackers in milk, mash and put out of milk.
Mix minced meat, bread, soaked bread, salt and pepper. Form cutlets, roll in breadcrumbs and start cooking.
Ground beef for steam cutlets
ProductsBeef - 500 grams
Bread - 100 grams, or crackers - 25 grams
Milk - 100 milliliters
Butter - 20 grams
Salt - 1 teaspoon
How to cook ground beef steam cutlets
Soak bread in milk, leave for 5 minutes. Defrost beef, rinse and pat dry. Pass beef and bread through a meat grinder, add butter, salt, knead well. Form cutlets and start cooking.
Minced pork for steam cutlets
ProductsPork - 500 grams
Butter - 25 grams
Onion - 1 small head
Potato - 1 piece
Salt - 1 teaspoon
Cooking minced meat for steamed pork cutlets
Defrost pork, if frozen, rinse and dry. Peel the onion and potatoes. Pass the onion, potatoes and pork through a meat grinder, mix with butter, add salt and mix well with your hands. Form cutlets from minced meat and start baking.
I love steaming beef patties - you don't need to fry them, stand over the pan and wait until one side of the meat patty becomes ruddy, escaping from oil splashes - the slow cooker cooks them for me. It is very convenient when this technique has a steaming tray - beef cutlets turn out juicy, even a picky child eats them with pleasure. The blanks of such cutlets can be frozen in the freezer, and if necessary, without defrosting, put on a tray and cook, doubling the cooking time. Cutlets do not need to be rolled in flour, you do not need to add a chicken egg or a large amount of fat to them - and this is how you get the "very tasty"!
But still add a little fat - it will save meat products from dryness, which is inherent in beef meat. Be sure to scroll the carrots and onions in a meat grinder along with the meat, otherwise you will come across large pieces of vegetables in the cutlets.
Clean the beef from blue films, veins, cartilage, cut off the skin from fresh or salted lard and cut it into small pieces along with the meat. Remember that if you cook cutlets from salted fat, then the salt rate must be slightly reduced! Peel the vegetables, rinse, cut into small pieces. Twist everything through a meat grinder into a bowl, add spices and mix the minced meat.
Shape into patties with wet hands and place on a steaming tray. Pour water into the multicooker bowl, insert the tray with cutlets into it and turn on the steam cooking mode for 40-45 minutes. If the blanks are frozen, then for 1.5 hours.
After the specified time, you will hear a beep - steamed beef cutlets can be carefully removed from the appliance, trying not to burn yourself. Serve at the table, garnished with vegetables, pasta, pasta, boiled cereals, etc.
You can serve beef cutlets with sauces or as an independent meat dish - with bread.
Happy you!
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 wrong, 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.
Calories: Not specified
Cooking time: Not specified
Multicooker-pressure cooker VIMAR VMC-163 is a high cylindrical pan. Inside is a non-stick bowl. Its volume is 5 liters. The miracle pan closes on top hermetically with a lid. On the front outer side is a multifunctional control panel. Therefore, you can cook any dishes of your choice in it, setting the desired program. The multicooker-pressure cooker works from the mains. Since the products do not stick and do not burn, it is very easy to wash the appliance. The value of the miracle pot is that it works without oxygen. This allows you to save the maximum amount of nutrients in the products (about 80%). There is also a special grill for cooking vegetables and steaming in the kit. The slow cooker-pressure cooker prepares only healthy and wholesome food, which has a beneficial effect on the human body. From the above, we can conclude that such a miracle pan is a good helper in the kitchen.
Today we will cook steamed pork cutlets with greens. Such a dish can be classified as a diet. This cooking method preserves valuable trace elements and vitamins in the products. Pork cutlets with herbs, after steaming, have a rich natural taste. Who appreciates their health, join the creation of a meat masterpiece!
To prepare cutlets, we need the following products:
- fresh pork pulp - 1200 gr.;
- potatoes - 2 pcs.;
- onions - 2 pcs.;
- garlic - 1 small head;
- domestic egg - 1 pc.;
- parsley and dill - 40 gr.;
- breadcrumbs - 1 pack (200 gr.);
- salt - 1.5 tablespoons;
- ground black pepper - 10 gr.
Recipe with photo step by step:
I want to note that from this amount of products, 22 medium-sized cutlets are obtained. So, if you are planning some kind of holiday, this recipe will come in handy.
Let's start cooking steamed pork cutlets. 
Cooking products for minced meat. We wash the pork pulp under running water and cut into small pieces. Peel, wash and cut onions and potatoes into slices. Wash and finely chop the parsley and dill. We clean the garlic, divide it into cloves and wash. We pass all products through a meat grinder twice. In the container where the freshly ground minced meat is located, add salt, pepper and an egg.
Mix all the ingredients well in a suitable container. We form cutlets from the cooked minced meat and roll them in breadcrumbs.
Pour 1.5 liters of water into the inner container of the multi-cooker-pressure cooker and install the steam cooking grate. Lay the pork chops on the wire rack. 
We close the appliance with a lid and connect it to the mains. On the control panel, press the "Roast" button and cook the cutlets for 20 minutes. In the meantime, the cutlets are being prepared, we suggest you cook, which will harmoniously complement this dish.
After cooking, unplug the cord from the outlet and carefully open the lid. Fragrant pork cutlets with herbs are ready. 
Serve hot meat dish with vegetables or. 
Steamed pork cutlets are prepared very quickly and are very tasty.
Thank you for your attention!
