Chicken cutlets for children 1 year old. Children's cutlets. The best recipes for little gourmets Dishes for children. How to quickly cook chicken cutlets for children

After a child turns one year old, his diet becomes more varied, and special attention should be paid to how meat dishes will now be prepared. Pediatricians recommend that parents pay attention to steamed cutlets made from turkey, chicken, veal and fish. The listed products are very easy to prepare, affordable, healthy, have a pleasant taste that does not get boring.

If you wish, you can even find recipes for preparing meat dishes that contain unusual additional ingredients. Such products are especially popular among children, because with age, children’s requirements for the taste component of food only grow.

Why is it best to steam cutlets for children?

Steamed meat and fish cutlets, in comparison with products baked in the oven or fried in a frying pan, have many clear advantages. Here are the most basic of them:

No crust forms on them. Soft and juicy dishes are more palatable and do not irritate the mucous membranes of the mouth and stomach. For children aged one year, this type of treatment is considered optimal, because babies do not have to spend a lot of effort chewing food and at the same time they do not swallow poorly processed pieces.
Due to the absence of the need to use oil, meat and fish cutlets have a distinct natural taste without questionable impurities.
In the process of heating vegetable oil, carcinogens are formed, which accumulate in the child’s body. Steaming food avoids this.
Such products are easily absorbed by the stomach and intestines even of those children who have digestive problems. At the same time, they do not need to be given medications and folk remedies to facilitate the fiber processing process.
Steam treatment allows you to preserve useful components in products to the maximum extent, including protein and iron.

Despite the fact that steamed cutlets from turkey and other types of meat are usually introduced into the diet of babies who are already one year old, doctors allow the use of this dish as supplementary feeding from 8 months for breastfed children and from 7 months for bottle-fed children. True, in this case they initially consist of a minimum set of components.

How to cook steamed beef or veal cutlets?

Despite the fact that in most cases the approaches to preparing cutlets for a baby aged one year from various types of meat are almost the same, certain specifics can still be traced. For example, to prepare delicious and juicy steamed beef cutlets for children, you need to do the following:

For a piece of beef weighing 200 g, take 50 ml of milk, 50 g of white bread crumb, half a chicken egg or one quail egg, and a little salt.
The meat needs to be freed from films, you can even disassemble it into fibers, if possible, in order to eliminate all excess, which may cause the child to have difficulty chewing food.
Next, salt the resulting semi-finished product and pass it through a meat grinder along with bread and eggs. Knead the resulting minced meat with a fork, gradually adding milk. The composition must be brought to homogeneity.
Next, we form small cutlets from the workpiece, which we place in a double boiler. It will take no more than 20 minutes to fully cook the meat.

Tip: At first, when preparing steamed cutlets, it is best to use the most liquid composition, the consistency of which resembles a thick puree. In this case, you will have to use a double boiler, placing the product on a solid bottom. This approach will gradually accustom the child’s body to processing fibers that are denser in structure, and the baby will not have difficulties chewing new food.

For children over the age of one year, these products can be diversified with the help of finely chopped greens, finely grated zucchini or carrots. If your baby has problems with excess weight, it is recommended to replace the bread with a tablespoon of oatmeal. But in the case of asthenia, you can add a little semolina to the minced meat.

Cooking delicious turkey cutlets

In cases where you want to diversify your baby’s diet with dietary meat dishes, you should pay attention to steamed turkey cutlets. This meat, rich in zinc, sodium and iron, normalizes metabolic processes in the children's body. And the cutlets made from it are light, but dense and satisfying. This dish is not recommended for babies under one year of age.

For 250 g of turkey fillet, take the pulp of a couple of slices of white bread, one egg, a quarter glass of milk, a quarter of a medium carrot, fresh or dried herbs, and a little salt.
First, the poultry meat must be thoroughly chopped, removing all cartilage, blood vessels, and fatty deposits. It is worth considering that to prepare steamed cutlets for children, you can only use chilled or once frozen meat.
Soak the bread in milk, knead until smooth. Add carrots, grated on a fine grater. This will not only give the dish a special taste, but also an attractive color.
The turkey meat must first be finely chopped with sharp knives, you can even beat it slightly. After this, we pass the product through a meat grinder twice along with the rest of the ingredients.
The final product should have a uniform consistency, only after this we form cutlets from it. The processing time for such cutlets depends on their size and ranges from 30 to 40 minutes.

For a small child, such cutlets are best complemented with boiled or steamed vegetables.

Steamed chicken cutlets

Chicken cutlets are traditionally offered to children over the age of one year more often than others. However, practice shows that not everyone knows how to cook them. Do not forget about the characteristics of white poultry meat. The optimal component processing option is the following:

Take a chicken fillet weighing 250 g, peel it from films, fat and all excess, cut into small pieces. Soak the product in milk for half an hour, then squeeze it out and, without rinsing, pass it through a meat grinder.
Next, add the pulp of one piece of white bread, half an egg to the meat and pass through the meat grinder again. Stir the mixture with a fork until smooth, adding a little salt.
After this, the chicken cutlets can be sculpted and cooked, but to enhance the taste, it is recommended to add a little chopped herbs. It is not recommended to add vegetables to such cutlets, because... the meat cooks very quickly, and they may not have time. Usually it takes no more than 10 minutes to prepare small products.

Ready-made chicken cutlets are usually served with porridge or mashed potatoes. You can combine them with vegetables, but do not forget that the satiety of chicken meat is not as high as that of turkey.

How to properly prepare children's fish cutlets?

Fish dishes must be present in the diet of young children, and steamed cutlets are the best option for processing the component. Here is a simple and affordable recipe for fish cutlets for a one-year-old child:

We will need 100 g of fish (preferably sea fish, with lean white meat), one potato, a small piece of carrot, a chicken egg, a little dill and parsley.
Boil the fish in salted water for 20 minutes, and put it in boiling water, then the fish cutlets will retain the maximum amount of nutritional and beneficial components. Separately boil the carrots and peeled potatoes.

Separate the fish fillet from the skin and bones and mash with a fork. We do the same with carrots and potatoes. Chop the greens and combine all the ingredients (it is recommended to beat the egg first).
These steamed fish cutlets are cooked for 15-20 minutes, after which it is recommended to grease them a little with butter and serve them to the baby.

In addition, there are many more recipes for steamed cutlets. You can come up with them yourself, combining components that your child likes.

In the first years of a baby's life, his taste habits and preferences are formed. Therefore, a children's meat menu should not only be tasty and healthy, but also varied.

Meat and fish are a source of complete protein, iron and other useful substances; these are irreplaceable products in a child’s daily menu. For young children, dishes are prepared from minced meat and fish - due to their shape and consistency, they instill in the baby the first chewing skills. Such dishes include cutlets for children, meatballs and meatballs. How are they different?

Baby meatballs– dishes made from minced meat or fish, rolled into small balls (usually the size of an apricot or plum). In different interpretations, they exist in the national cuisines of almost the whole world. Cereals are always added to the minced meat, most often rice, bread, sometimes onions, spices and an egg are added. Meatballs for kids are stewed with sauce, steamed or baked. Fried meatballs should not be given to children.

Meatballs. This dish gets its name from the Italian word frittatella (fried). Meatballs for children– small balls the size of a cherry or a walnut made from minced meat, chicken or fish. They are usually boiled in broth, soup, or, less commonly, cooked in main courses. Finely chopped onions, spices and herbs are added to the minced meat. Very rarely, bread soaked in milk or water is added to the minced meat.

Cutlets for children. In modern Russian cuisine, cutlets are flatbreads made from minced meat, chicken, fish or vegetables. For children, they are usually served with various side dishes - cereals, vegetables, as well as sauce or broth.

With the appearance of the child’s first chewing teeth (i.e., from about 1-1.5 years old) children's menu replenished with meat dishes. These are cutlets, meatballs and meatballs prepared according to special recipes. At this age, the baby needs about 70-80 g of meat products per day, 1-2 times a week they can be replaced with fish. Dishes made from minced minced meat are very suitable in shape and consistency for a baby who is learning to chew at just this age.

Minced meat recipes for children

IN children's cooking The following types of meat are used:

beef;
veal;
lean pork;
rabbit.

Lamb, horse meat and venison are not used in the diet of children under 3 years of age.

Poultry is only suitable:

chicken;
turkey.

Goose and duck are very fatty, difficult to digest and are not suitable for children under 3 years of age.

For minced fish, use low-fat and white varieties of sea fish:

halibut;
sole;
pollock.

From river fish only suitable:

pike;

Minced meat for children's dishes They are prepared only from fresh or chilled meat; it is not recommended to use frozen meat, since it is impossible to control the quality and shelf life of such a product; this is fraught with the development of infections.

Carbonade, shoulder blade or thigh are best. The meat must be thoroughly cleaned of films and fat, rinsed, dried with a napkin to remove excess fat and moisture, and then cut into pieces and minced twice. For older children, from 2 years old, you can pass the meat through a meat grinder once.

From the white bread added to the minced meat, you need to remove the crust, and then soak the pulp in water or milk. The bread mass in the minced meat should be no more than 25 %.

In poultry, breast, thighs and drumsticks are suitable for preparing minced meat dishes. The meat is carefully separated from the bones and skin and passed through a meat grinder.

To prepare fish dishes, fillets that have been cleared of bones and scales are used.

Cooking minced meat is a labor-intensive process. Therefore, it is permissible to prepare a fairly large volume of it at once, make supplies for future use - freeze portioned semi-finished products. However, they must be stored at a constant temperature in the depths of the freezer; repeated defrosting and freezing is unacceptable for them.

In minced meat for baby food Before freezing, only vegetables or cereals are added, but no salt or spices, milk or eggs are added; this is done immediately before preparing the dish after defrosting the minced meat.

Cooking methods

The most traditional way of preparing meat dishes is frying. However, fried foods are not recommended for children under 3 years of age. During the frying process, a crust is formed, which contains substances that are harmful to the child and irritate the digestive tract. Therefore, the following cooking methods are used in children's kitchens:

stewing;
baking in the oven;
steaming.

Children over 2 years of age are allowed to lightly fry the cutlets and then finish cooking them by simmering them in sauce. Meatballs are prepared in the same way. But the traditional method of cooking for meatballs is steaming, in salted water or soup with vegetables. Sometimes the meatballs are stewed with cabbage or other vegetables in a small amount of gravy or sauce.

Cutlets for children

The first cutlets can be offered to a child at 1–1.5 years old, if he already has something to chew. Let's consider several options for preparing cutlets from meat, poultry and fish, so that there is something to diversify your baby's diet.

Steamed beef cutlets (from 1 year)

Ingredients:

100 g beef;
20 g white bread;
20 ml milk;
5 g butter;
salt.

Cooking method:

Pass the prepared meat together with crustless bread soaked in milk through a meat grinder, add butter and salt to taste, mix thoroughly until smooth, form cutlets and steam for 20–25 minutes.

Meat cutlets (from 1.5 years)

Ingredients:

40 g pork without fat;
50 g beef;
10 g white bread;
5 g onions;
salt.

Cooking method:

Soak the bread in water, mince the meat twice. Mix meat, bread, finely chopped onion, salt. Form small cutlets with wet hands, then steam them or in a deep frying pan in the oven for 25-30 minutes.
Meat cutlets stuffed with vegetables (from 2 years old)

Ingredients:

90 g minced meat;
10 g carrots;
10 g cabbage;
10 g onion;
1 / 4 boiled eggs;
7 g butter.

Cooking method:

Pass the meat through a meat grinder. With wet hands, divide the minced meat into small flat cakes; place finely chopped carrots, onions, cabbage and chopped boiled eggs in the center of each. Wrap and pinch the edges of the flatbreads and flatten the resulting cutlets. Melt the butter in a frying pan and lightly fry the cutlets. Then place them in the oven or steam until cooked for 10-15 minutes.

Meat zrazy with rice (from 2-3 years old)

Ingredients:

90 g of meat (pork or beef);
20 g white bread;
30 g cereals (buckwheat or rice);
10 g onion;
1 / 3 boiled eggs.
For the sauce:
50 g broth;
10 g sour cream;
5 g flour.

Cooking method:

Boil rice (or buckwheat). Pass the meat through a meat grinder along with white bread soaked in water and squeezed out. Form the resulting minced meat into flat cakes and put the filling in the center of each: boiled rice (or buckwheat porridge), mixed with finely chopped onion and egg. Fold and pinch the edges and form into cutlets. For the sauce, mix broth, sour cream and flour. Fry the cutlets for 2-3 minutes on each side, then pour in the sauce and place in the oven for 15-20 minutes.

Chicken steam cutlets (from 1-1.5 years)

Ingredients:

90 g chicken meat from thigh or breast;
10 g onion;
10 g white bread;
10 ml milk;
5 g butter;
salt.

Cooking method:

Pass the meat and onions through a meat grinder, add the bread soaked in milk and pass the resulting mass through the meat grinder again. Add lightly melted butter to the minced meat and add salt. Form cutlets with wet hands and steam for 15 minutes. You can stew them in milk in the oven for 20-25 minutes.

Turkey meat cutlets (from 1.5-2 years)

Ingredients:

100 g turkey meat (breast or legs);
1 tbsp. a spoonful of boiled rice;
1 / 2 eggs;
10 ml milk;
salt;
greenery.

Cooking method:

Pass the turkey meat through a meat grinder, mix the cooked rice with the minced meat, add salt, add the egg, milk and mix thoroughly until smooth. Form cutlets and steam them for 20-25 minutes.

Fish cutlets (from 1-1.5 years)

Ingredients:

100 g pike perch fillet (or cod, or sole);
10 g white bread;
20 ml milk;
5 g butter;
salt.

Cooking method:

Pass the fillet through a meat grinder along with bread soaked in milk, add salt, add butter, mix, and form cutlets. Place the cutlets in the oven, fill 1 / 3 with water, or steam for 10-15 minutes.

Fish cutlets with cheese (2-3 years)

Ingredients:

10 g white bread;
20 ml milk;
1 small onion;
30 g hard cheese;
1 / 2 eggs;
salt;
5 g flour.

Cooking method:

Pass the fish fillet through a meat grinder along with bread and onions soaked in milk, add finely grated cheese, egg, and salt. Mix the mass thoroughly. Then form cutlets, roll them in flour, lightly fry on each side and simmer until tender in white sauce (see sauce recipe below).

Bilip fish cutlets (2–3 years)

Ingredients:

300 g pike perch (or cod, or sole);
10 g white bread;
20 ml milk;
1 small onion;
30–40 g cottage cheese;
1 / 2 eggs;
salt;
5 g flour.

Cooking method:

Pass the fish fillet through a meat grinder with bread and onions soaked in milk, add cottage cheese, egg, and salt. Mix the mass thoroughly. Form cutlets, roll them in flour, lightly fry on each side and simmer in white sauce until tender.

Meatballs for children

Meatballs can be made from many types of meat, poultry and fish. They are small in size, have a delicate taste and are convenient in that the baby can hold them in his hand and eat them, training the skill of independence. They appear in a child’s diet from the age of one in the first and second courses.

Meatballs for children (from 1–1.5 years)

Ingredients:

40 g lean pork;
50 g beef;
10 g white bread;
1 egg white;
salt;
greenery.

Cooking method:

Pass the meat through a meat grinder twice and mix with bread soaked in water. Beat the egg white thoroughly and mix with the minced meat. Form small balls and cook them in lightly salted water with herbs.

Steamed meatballs in Polish (from 1.5 years)

Ingredients:

100 g lean pork;
50 g chicken fillet;
1 / 2 egg whites;
dill;
salt;
a little butter.

Cooking method:

Pass the pork and chicken fillet through a meat grinder, add beaten egg white, salt, butter and finely chopped dill to the minced meat. Mix the minced meat and form small balls. Place the meatballs by the teaspoon into the boiling broth or soup and cook until tender for 15 minutes. They can also be steamed and then placed on a plate with a side dish.

Chicken meatballs (1–1.5 years)

Ingredients:

90 g chicken fillet;
1 tbsp. a spoonful of boiled rice or rice flakes;
1 / 2 eggs;
salt;
greens to taste.

Cooking method:

Clean the fillet from skin and films and pass through a meat grinder. Salt the boiled rice and grind it in a blender along with the herbs, and then mix it with the meat. Add the beaten egg to the minced meat and mix again. Roll the minced meat into balls and cook in vegetable broth (or steam) for 15–20 minutes.

Children's chicken meatballs (from 1.5 years)

Ingredients:

100 g chicken breast;
50 g potatoes;
30 ml milk;
200 ml chicken broth;
salt;
Bay leaf;
greenery.

Cooking method:

Pass the chicken breast through a meat grinder or grind it in a blender along with milk. Boil the potatoes. Mix the minced meat with potatoes, form small balls and boil them in chicken broth, salt it, and also add bay leaves and herbs.

Broth with fish balls (from 1.5 years)

Ingredients:

60 g pollock fillet (or hake, or pike perch);
10 g white bread;
10 ml milk;
5 g butter;
1 / 4 eggs;
dill;
salt.

Cooking method:

Pass the fillet with bread soaked in milk through a meat grinder, beat the egg with herbs in a blender. Combine everything, add butter, mix the minced meat. Form small balls. Cook the meatballs in vegetable broth for 10–15 minutes.

Cod meatballs with herbs (from 1.5 years)

Ingredients:

100 g cod;
15 g white bread;
5 g onions;
8 g spinach;
parsley;
10 g salad;
1 teaspoon butter;
1 egg;
salt.

Cooking method:

Pass the cod fillet, along with onions, spinach, lettuce and parsley through a meat grinder, and then mix with bread soaked in water. Add butter and egg to the mixture, add salt and mix the minced meat thoroughly. Form meatballs and boil them in vegetable broth or steam them.

Meatballs for children

Meatballs are similar in composition to cutlets, but also contain a lot of rice and vegetables. The combination of meat, grains and vegetables promotes better absorption of meat proteins. Meatballs are often served with sauces.

Meatballs in a special way (1.5–2 years)

Ingredients:

100 g minced pork or beef;
2 tbsp. spoons of finely chopped vegetables: bell pepper, carrots, onions, zucchini, tomatoes;
1 / 4 eggs;
1 teaspoon flour;
salt;
greenery.

Cooking method:

Mince the minced meat together with vegetables through a meat grinder or grind in a blender, mix with egg and flour, add salt, add herbs, and stir. Form balls, place them in a deep frying pan and, filling 1 / 3 with water, simmer for 10 minutes. Then add red or white sauce and simmer until tender for another 15 minutes under the lid.

Classic meatballs (2–3 years)

Ingredients:

50 g pork or beef;
10 g bread;
1 tbsp. spoon of milk;
10 g carrots;
10 g onion;
1 tbsp. spoon with a heap of rice;
1 / 4 eggs;
salt.

Cooking method:

Pass the meat with onions and carrots through a meat grinder, add bread pre-soaked in milk and pre-cooked rice to the minced meat, add an egg and add salt. Mix the minced meat and form meatballs, fry lightly in oil, pour in red sauce and simmer in the oven or on the stove, covered, for 30 minutes.

Curd and fish meatballs (2–3 years)

Ingredients:

60 g cod fillet;
30 g white bread;
150 ml milk;
30 g cottage cheese;
10 g onion;
1 / 2 eggs;
2 tbsp. spoons of sour cream;
greenery;
salt.

Cooking method:

Soak the bread in milk and pass through a meat grinder along with the fish fillet, mix the resulting minced meat with cottage cheese and finely chopped onion. Beat the egg and mix it with the minced meat, add salt and herbs. Place in a mold or frying pan and bake in the oven for 15 minutes. Mix milk with sour cream until it reaches the consistency of sauce, pour the mixture over the meatballs and simmer for another 10 minutes.

Fish meatballs (1.5–2 years)

Ingredients:

80 g fish fillet (cod, pollock or hake);
10 g white bread;
1 / 4 egg yolk;
1 tbsp. spoon of vegetable oil;
salt.

Cooking method:

Pass the fillet together with the bread soaked in water through a meat grinder, add the yolk, butter and salt, and mix the minced meat. Form meatballs and place them in a deep bowl, pouring white sauce over 2 / 3. Simmer on very low heat for 25–30 minutes.

Baby sauces

Sauces that complement children's meat dishes¸ not only enrich their taste, but also contribute to better absorption of the product and expand the baby's taste preferences. Sauces are especially often used in the preparation of meatballs.

Milk sauce (from 1.5 years)

Ingredients:

5 g (1 tbsp) flour;
1 tbsp. a spoonful of sour cream 10% fat;
20 ml milk;
20–25 ml of water.

Cooking method:

Fry the flour in a frying pan until it is slightly browned, add milk and water and bring to a boil, wait until the mixture thickens, add sour cream, wait until it boils again and turn off the heat.

White sauce (from 2 years old)

Ingredients:

1 / 2 teaspoons flour;
80 g low-fat broth;
1 / 2 teaspoons butter or heavy cream;
lemon juice;
salt.

Cooking method:

Fry the flour in a frying pan until it is slightly browned, pour in the broth, bring to a boil, wait for the mixture to thicken, add butter or cream, lemon juice, wait for the sauce to boil, and turn off the heat.

Red sauce (from 2–3 years)

Ingredients:

1 onion;
1 carrot;
2 tomatoes;
Bay leaf;
1 / 2 glasses of water;
1 teaspoon of vegetable oil.

Cooking method:

Finely chop the onion, grate the carrots, put them in a frying pan and lightly fry in vegetable oil, then pour water into it and add the tomato, chopped in a blender until smooth. Add bay leaf and salt and cook for 10 minutes.

Children's side dishes

What should you prepare for your baby as a side dish for meat dishes? For meat cutlets and meatballs, the best addition would be boiled or stewed vegetables; fish cutlets are good served with rice or vegetable stew; Buckwheat, rice, pasta or potatoes go well with meatballs, and green peas, cauliflower and rice with vegetables go well with poultry.

You may be interested in articles

Meat puree replenishes the baby's diet with the introduction of complementary foods. This nutritional ingredient is rich in vitamins, minerals, fats and proteins. As the baby grows, the mother can offer the child dishes close to the adult table. In this case, the baby will have to spend effort not chewing the thicker consistency of food, gradually improving this skill.

Meatballs, meatballs, cutlets for children 1 year old are prepared from minced meat, fish and vegetables; poultry is often used. At the same time, the baby is still not ready to receive “adult” food. Therefore, it is so important to take into account the specifics of choosing types of meat, vegetable components, and recommendations for culinary processing of children’s food.

Meat, even processed into minced meat, requires thorough chewing, so you can try it for the first time no earlier than one year. You should start with small portions of 70–80 grams several times a week. When the baby gets used to it, you can eat meat cutlets every day; 1-2 times a week you should diversify the menu with fish analogues. Vegetable ingredients and offal (liver) are also used to prepare cutlets. In order for the baby to receive all the beneficial substances from food, it must be properly processed.

Cutlets fried in a frying pan are not suitable for children; they can be included in the menu after 3 years of age. They turn out too greasy and have a thick crust. Proper heat treatment involves minimal use of fats. The ideal solution would be to cook the cutlets in the oven (on a baking sheet, in foil or in a baking bag), in a multicooker (“Steam” mode), or steamed (in a double boiler, in a water bath, in a pressure cooker).
Minced meat should be prepared only from high-quality ingredients. They prefer unfrozen pieces of meat and fresh seasonal vegetables.
Before starting the culinary process, all products are washed, subjected to a soaking procedure (to reduce allergenicity), and minced twice with a meat grinder. You can use a food processor or chopper, but the consistency of the minced meat will be different, more homogeneous.
You need to add bread to the mixture. To do this, pre-soak it in water, broth, milk.
In the diet of children, preference is given to veal, beef, rabbit, and turkey. Chicken is given with caution due to its high allergenicity.
Fish is considered more allergenic than meat. At the same time, choose low-fat varieties: pollock, cod, hake.
Children's cutlets can be prepared from vegetables: white or cauliflower, broccoli, carrots, potatoes, zucchini, etc.
Once formed, the patties can be frozen and removed as needed for cooking. Repeated freezing, as well as heating of ready-made cutlets, is unacceptable.
Salt is used in children's diets in limited quantities.

Cutlet recipes for a 1 year old child

They choose a suitable cooking method, taking into account the child’s age and taste preferences. But it is important not only to make delicious cutlets for children, but also to serve them with a healthy side dish. The classic “cutlet-potato” combination is too complex and difficult for children’s gastrointestinal tract. Meat will be more beneficial and digest better if served with vegetables; porridge or pasta is also suitable.

Beef cutlets

Children aged one and a half years and older will definitely enjoy the dish. It's better to cook it steamed. To make beef cutlets you will need the following ingredients:

100 g beef;
20 g of bread and the same amount of milk;
1/2 onion;
5 g butter;
salt to taste.

Soak the beef, cut into portions, chop along with half of the peeled onion.
Remove the bread crust, soak the soft part in milk and add to the minced meat.
Add oil to the resulting mass, add salt, shape the cutlets and steam for a third of an hour.

Rabbit cutlets

Rabbit meat is considered very healthy and dietary. Cutlets made from it are tender, aromatic and nutritious. To prepare, take:

200 g rabbit fillet;
1 chicken or 2 quail eggs;
1 onion;
1\2 tbsp. milk;
slice of bread;
salt to taste.

Twice through a meat grinder the rabbit meat, peeled onion and bread crumb, previously soaked in milk.
Add salt and add the egg, mix until smooth.
Shape the cutlets and cook them in a slow cooker for hours.

Chicken cutlets

These tender meat balls can be eaten by children over one year old. The dish turns out very juicy, tender and light. Main ingredients:

90 g chicken fillet;
1 small onion;
1 piece of bread (crumb);
5–7 g butter;
80 ml milk;
salt.

Pass the chopped fillet and peeled onion through a meat grinder.
Add bread soaked in milk to the resulting mixture and grind again in a meat grinder.
Add oil, salt, and form cutlets.
Steaming time is a quarter of an hour, in the oven - 20-25 minutes. If you cook in the oven, pour the remaining milk over the cutlets, so they will remain juicy and not dry out.

Liver pancakes

Children do not really like liver and dishes made from it because of its specific taste and aroma. However, this product is useful for kids of all ages. You can introduce liver cutlets or pancakes into your child’s menu after 2 years of age. The following components are required for preparation:

300 g chicken or beef liver;
1 egg;
30 g cheese;
a few green onions.

The liver and onion must be chopped and twisted in a meat grinder.
Add the egg to the mixture and add salt.
Place parchment paper on a baking sheet, then the formed pancakes.
Top with three cheeses and bake for 20 minutes at 180 degrees.

Turkey cutlets

Children over 1.5 years old can try the dish. The cutlets turn out nourishing, and at the same time tender and juicy. All you need to do is prepare the following ingredients:

100 g turkey meat;
half an onion;
1 tbsp. l. rice, boiled until half cooked;
1 egg;
salt, herbs.

We pass the poultry fillet through a meat grinder twice.
Add rice, finely chopped herbs, egg and milk to the minced meat. Salt and mix.
Shape the cutlets and cook in a double boiler for half an hour.

Fish cutlets

Many children love fish dishes more than their meat counterparts. Cutlets made from lean fillets of sea or river fish will definitely appeal to babies over 12 months old. To prepare them you will need:

100 g fish fillet;
7 g butter;
a piece of bread soaked in milk;
salt;
greenery.

We make minced meat by passing fish fillets and bread through a meat grinder.
Add oil, herbs, salt.
We wet our hands in water and form fish balls. Bake the cutlets in the oven for a quarter of an hour or cook in a double boiler for 20 minutes.

Carrot cutlets

A very simple and budget-friendly recipe is vegetable cutlets. They can be introduced into the diet of babies up to one year old, at the age of 8–9 months. Carrots are a source of vitamin A and various microelements. You can make cutlets if you have them on hand:

4 young carrots;
1 chicken egg or 2 quail eggs;
1 tbsp. l. semolina or chopped oatmeal;
75 ml milk;
salt, sugar;
breadcrumbs for breading.

Peel the carrots, wash them and cut them into small cubes.
Add salt, sugar and semolina to it.
Pour milk over carrots and simmer for 15–25 minutes. Don't forget to stir.
Add the egg yolk to the cooled mixture.
Form cutlets, roll in breadcrumbs and bake for 20 minutes in the oven.

Vegetable cutlets made from cabbage

Cabbage cutlets or lazy cabbage rolls are a complete dish that does not require a side dish. It must be cooked in the oven or by stewing. For preparation we use:

50 g minced chicken;
50 g finely shredded cabbage;
half an onion;
1 tbsp. l. boiled rice;
1 egg;
salt;
1 tbsp. l. sour cream.

Mix the minced meat with cabbage, add onion, cut into small cubes.
Add rice and egg to the mixture.
Salt the resulting mass and mix.
We form flat cakes, place them in a frying pan, add sour cream and simmer for half an hour.

Over time, the mother recognizes the baby’s preferences and can use cutlets as a means of disguising foods the baby doesn’t like. For example, adding broccoli to minced meat will make the meat dish juicier and brighter. Cutlets made from oatmeal and cauliflower are tasty and unusual. Don't be afraid to experiment. It is important that when choosing a heat treatment option, the beneficial properties of the ingredients are not lost.

From 8 months, babies need to introduce meat into their diet, and by their first birthday, the children's menu becomes almost complete. But when preparing food and choosing products, you should still focus on proper nutrition; steamed or baked chicken cutlets are perfect for a 1-year-old child.

In general, children really like a variety of minced meat products, and breast meatballs are a valuable source of protein necessary for the normal growth and development of the baby.

In addition, chicken cutlets for children have a variety of recipes. And here it’s not just the cooking method that plays a role: in the oven, steamed or stewed in gravy.

You can add a variety of vegetables to dryish minced chicken, which will add juiciness to the meat, enrich the taste of the dish, balance the diet and fill it with vitamins.

This is very, very important for a 1-year-old child, because this period places a lot of stress on the body. This includes intensive growth, improvement of the immune system, and stress on the musculoskeletal system when the baby begins to walk.

One cannot help but recall teeth, the main growth of which occurs between 12 and 18 months. The breast contains a lot of phosphorus, from which tooth enamel is built, as well as potassium, cobalt, magnesium and chromium.

Ingredients

— ½ pcs. + -
— 0.3 kg + -
- 1 PC. + -
- 1/2 tsp. + -
Zucchini - 0.2 kg + -

How to cook chicken cutlets in a double boiler for a 1 year old child

Such cutlets can be given freely to children from 10 months of age, because they contain only approved ingredients. And we will steam them. And don’t let the presence of a tiny dose of garlic bother you, because you can add this healthy aromatic vegetable to a dish as a seasoning as soon as your child reaches 10 months.

We clean the zucchini from the skin and seeds and grate it on a grater with small holes. Then lightly add the vegetable mixture and leave for 15 minutes.
Let's get to the meat. Cut the chicken fillet into medium slices and place in a blender bowl. Squeeze the garlic clove through a crusher, throw in half an onion and grind everything until smooth.
After a quarter of an hour, the zucchini will release quite a lot of juice. It needs to be drained, and the pulp itself must be squeezed out and put into minced meat.
Mix the zucchini with the minced meat, add salt to taste to the cutlet mass, about half a teaspoon, and knead again.
Now, wetting our hands in water, we form small round, slightly flattened cutlets from the prepared minced meat and place them in a double boiler.
Cooking time for cutlets in a double boiler is 20-25 minutes.

At the end we get little white tender meatballs. If your child is not picky about food, then the onions for these cutlets can not be ground in a blender, but chopped finely, then they will turn out more juicy, tasty and airy.

Chicken cutlets for a one-year-old child in the oven

This step-by-step recipe for chicken cutlets for a one-year-old child includes semolina, although it can be replaced with ground oatmeal in the same volume. Such cutlets can be cooked not only at home in a stationary oven, but also at the dacha, if you have a multicooker.

Ingredients

Selected fresh egg – 1 pc.;
Chicken breast fillet – 0.3 kg;
Medium onion – 70 g;
Semolina – 1.5 tbsp;
Salt - to taste.

How to bake chicken cutlets in the oven for a one-year-old child

Cooking minced meat is very quick and simple. Place all ingredients into a blender and grind until smooth.
Now the minced meat should stand for half an hour so that the cereal has time to swell.
After the specified period of time, we form cutlets from the minced meat and place them on a baking sheet lined with a silicone mat or greased with a small amount of oil.
Bake the cutlets in an oven preheated to 200°C for 20-30 minutes, depending on the size of the cutlets.

If you do not want the cutlets to get a golden brown crust, you can cover the baking sheet tightly with foil. This will create a stewing effect.

Minced chicken balls with gravy for a 2 year old child

Most pediatricians do not recommend giving fried foods to children under three years of age.

In this recipe, we brown the cutlets quite a bit in a frying pan with a minimum amount of oil, and the main method of preparing the cutlets is stewing them in a classic gravy.

Traditionally, mashed potatoes are prepared as a side dish for this dish. But many children also like vermicelli and buckwheat.

Ingredients

Minced chicken – 0.5 kg;
Wheat bread crumb – 4 slices;
Milk – 100 ml;
Selected chicken egg white – 1 pc.;
Salt – 2 tsp;
Garlic cloves – 2 pcs.;
Small carrot – 1 pc.;
Small onion – 1 head;
Vegetable oil – 40 g;
Premium flour – 100 g.

Soak the bread crumbs in warm milk. The crusts from the slices of bread must be cut off; only the soft part is required.
Half an onion and half a carrot, very, very finely chopped with beads.
Mix the bread crumb with minced meat, garlic grated until pureed, salt to taste and vegetable crumbs.
Now, using a mixer, blender or with your own hands using a whisk, beat the chicken protein with a pinch of salt until it reaches a stable foam.
Gently stir the protein mass into the minced meat so that the foam does not settle too much.
Place a frying pan over medium heat and grease it with oil.
We form small cutlets from the resulting minced meat, roll them in flour and immediately place them in a heated frying pan.
You don't need to fry the cutlets for long, two minutes on each side is enough. The main thing is that the flour breading is baked until lightly browned. After this, take the cutlets out onto a plate.
Do not turn off the empty frying pan, but pour the rest of the oil into it, in which you need to sauté the finely chopped remaining onion and grated carrots.
As soon as the vegetables become soft, add 1-2 tbsp into the container. flour, mix everything thoroughly and at the same time pour in a couple of glasses of water or broth.
Before boiling, the gravy must be stirred vigorously so that there are no lumps. And only then add some salt to taste and place the cutlets in the frying pan.
Reduce the heat, cover the container with a lid and simmer the cutlets in the sauce for 25 minutes.

Thanks to the whipped egg whites, chicken cutlets for a 2-year-old child are very fluffy and airy. And diced vegetables will give them juiciness, original taste and beautiful appearance.