- 1. Quick steamed chicken cutlets
- 2. Steamed chicken cutlets with rice
- 3. Chicken cutlets with steamed spinach
- 4. Chicken cutlets with steamed zucchini
- 5. Steamed chicken cutlets with carrots
- 6. Steamed chicken cutlets with mushrooms
- 7. Chicken cutlets with steamed cheese
- 8. Steamed chicken cutlets with potatoes
- Things to know (Q&A)
It is difficult to imagine a lighter, low-calorie and healthy dish than steamed chicken cutlets. They are chosen by those who care about proper nutrition or seek to lose weight. Each of these 10 recipes can be steamed or multi-cooked.
1. Quick steamed chicken cutlets
Let's start with a classic recipe for homemade steamed cutlets.
You will need: 500 g of chicken, 1 egg, 1 onion, 1 piece of white bread, 50 ml of milk, spices.
Preparation: Cut the crust off the bread and soak it in the milk. Grind the chicken and onions or mince them in a blender - whichever you prefer.
Add an egg, spices to the minced meat and add lightly squeezed bread there. Stir until smooth and steam the patties for about 20 minutes.
2. Steamed chicken cutlets with rice
You can stick them in the form of regular cutlets or round meatballs.
You will need: 300 g of chicken, 0.5 cups of rice, 1 onion, 2 cloves of garlic, herbs, spices.
Preparation: Rinse the rice well several times and boil it until half cooked. Pass the chicken through a meat grinder or chop in a blender.
Chop the garlic, spices and onion finely and mix with the minced meat. Add the spices, stir again, shape the patties with wet hands and steam for 25 minutes.
3. Chicken cutlets with steamed spinach
A great way to cook healthy oatmeal and spinach without anyone guessing!
You will need: 1 kg of chicken, 600 g of spinach, 2 eggs, 10 tablespoons of oatmeal.
Preparation: Pour boiling water over fresh spinach for 3-5 minutes, drain the liquid and cut it as small as possible. Chop the minced meat and add spinach and eggs to it.
The oatmeal is also slightly chopped, but not to the state of flour. Add them to the minced meat, stir and put in the refrigerator for an hour, and then shape the patties and steam for 20-25 minutes.
4. Chicken cutlets with steamed zucchini
Vary the amount of semolina depending on the desired mince consistency.
You will need: 500 g of chicken, 1 onion, 200 g of zucchini, 5 tablespoons of semolina, 1 egg, spices.
Preparation: Grate the zucchini and squeeze lightly. In the same way, grate the onion on a fine grater, and add the vegetables to the minced chicken.
Stir the minced meat with the egg and semolina, cover with foil and leave it for 20 minutes until the cereal swells. Shape into medium-sized patties and steam for about 20 minutes.
5. Steamed chicken cutlets with carrots
For a richer orange hue, add a pinch of turmeric, curry and paprika each.
You will need: 1 kg of chicken, 1 carrot, 1 onion, 2 slices of white bread, 60 ml of milk, spices, 1 egg.
Preparation: Cut a crust off the bread, break it and soak it in milk for a couple of minutes. Pass the chicken through a meat grinder with onions, and add bread there too
Grate carrots on a fine grater and stir in the minced meat. At the end, add the egg and spices, and if it turns out too liquid - a spoonful of flour or starch. Shape the patties and steam for about 25 minutes.
6. Steamed chicken cutlets with mushrooms
In addition to mushrooms, you can add a little suluguni or melted cheese to the minced meat.
You will need: 600 g of chicken, 200 g of mushrooms, 1 egg, 1 tablespoon of starch, spices, 2 cloves of garlic.
Preparation: Pass the chicken through a meat grinder, and chop the onions and mushrooms as small as possible with a knife. Fry the onion with mushrooms until golden, cool slightly and add to the minced meat.
Squeeze the garlic there, add an egg and a spoonful of starch, and mix everything well until smooth. Shape into small patties and steam for 20 minutes.
7. Chicken cutlets with steamed cheese
Any hard, pickled or processed cheese, and even cottage cheese, will do.
You will need: 500 g of chicken, 120 g of cheese, 1 egg, spices.
Preparation: Grind the chicken in a meat grinder through a fine mesh. Sodium cheese on a coarse grater or cut into small cubes and mix with minced meat. Add the egg and spices there, shape into small patties and steam for 25 minutes.
8. Steamed chicken cutlets with potatoes
You don't even need a separate side dish for such cutlets!
You will need: 1 kg of chicken, 4 potatoes, 2 onions, spices, 20 g of butter, 1 tbsp of sour cream, 1 egg, flour.
Things to know (Q&A)
How do you keep chicken cutlets moist?
Cook at a lower heat for longer to keep the chicken breast tender and juicy. Bake just until internal temp reaches about 160º F, then let sit under foil to cook to a safe internal temp. Line pan or baking sheet with foil or parchment paper for easy cleanup. Olive oil keeps chicken moist and adds extra flavor.
How do restaurants make chicken so juicy?
It's because they tenderise chicken using a simple method called Velveting Chicken using baking soda. It's a quick and easy method that any home cook can do, and can also be used for beef.
Can you steam chicken breasts?
The 20 minutes of steaming was perfect for an 8 to 9 ounce chicken breast. Fill a pot with an inch or so of water and place a steamer basket inside (the water should not touch the steamer basket). Place each chicken breast half on its own piece of foil, in the center. … Steam the chicken for 20 minutes.
How do Indian restaurants make chicken so tender?
In an Indian restaurant, a Tandoor oven operates at extremely high temperatures, sometimes up to 450C (almost 850F) and what this does is cook the proteins so fast that there is not enough time for it to lose moisture. It takes less than minute to cook chicken in a tandoor.
How do you keep chicken cutlets from drying out?
After you season the chicken breast, wrap each piece with parchment paper before placing it into the oven to bake. The parchment paper acts as the chicken's skin and works to retain moisture and prevent the chicken from drying out. 9
How do restaurants make chicken so tender?
Velveting chicken . In the cooking world, the term velveting means to pass through hot oil or hot water for a brief period of cooking time. It's a popular Chinese technique that is used to lock in the meat's juices and keep it moist and tender. And good news, this technique can be used on any type of meat. 19
How do you keep chicken cutlets from drying out?
After you season the chicken breast, wrap each piece with parchment paper before placing it into the oven to bake. The parchment paper acts as the chicken's skin and works to retain moisture and prevent the chicken from drying out. 9
How do you make chicken soft and juicy?
The secret is double-frying the chicken … … yes, frying it twice. By cooking the poultry initially in moderately controlled oil, 350 to 375 degrees Fahrenheit, you make sure to fully cook the chicken without burning the outside coating. 02-
Why does restaurant chicken taste better?
The secret is double-frying the chicken … … yes, frying it twice. By cooking the poultry initially in moderately controlled oil, 350 to 375 degrees Fahrenheit, you make sure to fully cook the chicken without burning the outside coating. 02-
Can you cook chicken breast in a steamer?
Steaming is an ideal method for cooking boneless chicken breasts and small whole birds such as Cornish hens. It retains the flavor, tenderness and moisture through the use of steam. … When steaming chicken with a traditional steamer, fill the steamer pot half full of water and bring it to a full boil using a high heat.
How do you steam chicken?
Briefly steaming chicken in white wine, sake, or water and letting the residual heat slowly cook the meat prevents it from drying out . This technique is very versatile and the chicken can be used in salads, wraps & sandwiches, or is delicious just as is with an avocado dip or herb sauce.
How do you steam chicken without drying it out?
Steaming is an ideal method for cooking boneless chicken breasts and small whole birds such as Cornish hens. It retains the flavor, tenderness and moisture through the use of steam. … When steaming chicken with a traditional steamer, fill the steamer pot half full of water and bring it to a full boil using a high heat.
How do restaurants make their chicken so tender?
It's because they tenderise chicken using a simple method called Velveting Chicken using baking soda . It's a quick and easy method that any home cook can do, and can also be used for beef.
How do you make chicken really tender?
Cut chicken into bite size pieces , or if its still on the bone , chop into bite size pieces. Cook on high for at least a half hour , stir frequently, then reduce heat and simmer for minimum of another half hour. A good curry cannot be rushed no matter what anybody tells you.
How do you make chicken like Indian food?
It's because they tenderise chicken using a simple method called Velveting Chicken using baking soda . It's a quick and easy method that any home cook can do, and can also be used for beef.