Delicious steamed minced meat cutlets. How to steam cutlets? Video recipe for steamed cutlets in a slow cooker

Cutlets are a familiar and favorite dish on any table. They are great for lunch and dinner, and sometimes for breakfast. It’s easy to choose a side dish for cutlets - they go well with any pasta, potatoes, all kinds of salads and sauces. We are all accustomed to fried cutlets with a golden crust. But the cutlets can also be cooked in a double boiler, which will make them much healthier. Many people don’t know how to cook delicious steamed cutlets and thereby combine business with pleasure.

Steamed cutlets: recipe

You will need:

300 gr. chicken or veal fillet;
1 slice of white bread;
1 onion;
salt;
pepper.

Preparation:

Soak white bread in water and squeeze.
Rinse chicken or veal fillet thoroughly and dry. Pass the meat through a meat grinder twice and add bread to it.
Salt and add spices to taste.
Form small cutlets from the minced meat. They steam for about half an hour.

If desired, you can add chopped onions to the cutlets.
If you want to cook diet cutlets, it is better not to add spices and limit the amount of salt.
Mild and unsalted steamed minced meat cutlets are recommended to be included in the diet for stomach ulcers or cholecystitis.

Steamed baby cutlets

You will need:

400 gr. chicken fillet
1 slice white bread
Milk
1 small onion

Preparation:

Place a pot of water on the fire and wait until it boils. Place a special grill over boiling water and cover it with gauze.
Pass the chicken fillet through a meat grinder several times.
Add bread and onions soaked in milk to the meat.
Pass the minced meat through the meat grinder again.
Add salt to the minced meat. You can add some herbs, such as basil. Mild and aromatic spices, such as oregano and nutmeg, are also great for children's cutlets.
Roll the minced meat into small balls and place on a wire rack. Steaming the cutlets lasts 20 minutes.

Steamed cutlets are usually not breaded. Breadcrumbs will become soggy when exposed to steam and lose their properties. The appearance of the dish will also suffer, so it is better to do without breading.
It is preferable to use finely ground minced meat or pass the meat through a meat grinder several times.
Since steamed cutlets are very often used as a dietary dish, it is best to choose lean meat, for example, chicken fillet, veal, lean pork.
It is better to add mild spices to steamed cutlets that will add flavor: basil, nutmeg, parsley, marjoram.
If you cook in a double boiler, place the cutlets in one row.
If you don’t have a double boiler, you can build one yourself by covering a pan of boiling water with a special grill. You can use a colander instead of a wire rack, but this is not as convenient. Both the grill and the colander need to be covered with a lid so that the steamed cutlets are cooked properly.

For some reason, from childhood I formed the association that steamed chicken cutlets are a mandatory attribute of dietary nutrition. However, as a rule, I preferred steamed chicken cutlets with mashed potatoes and ketchup. Thus, there was no talk about diet. I remember how sometimes we cooked steam dishes at home, building an unsightly steamer from a saucepan and a colander - an excellent option.

The process of heat treatment of products with hot steam is considered more gentle compared to cooking. When cooking, the products are less saturated with water, although they remain very juicy. In addition, steaming allows for the simultaneous processing of dissimilar foods, and tastes and smells may or may not mix.

Steaming dishes is very common in the East and Asia. The Chinese masterfully prepare a variety of dough-covered products like , using multi-level bamboo steamers. In Arab countries, other foods are also steamed. Steamed rice is much tastier and more tender - by the way, steamed chicken cutlets with such rice will be an excellent dietary dish.

Recently, an acquaintance asked how to cook steamed chicken cutlets without adding binding additives - cereals, flour, eggs, etc.? But indeed, as a rule, something is added to minced cutlets. We remembered that nothing is added to the minced meat except meat, water and spices. I decided to try making steamed chicken cutlets, exclusively from chicken red meat, spices and herbs. Moreover, by and large, only chicken meat can be left for dietary nutrition.

Homemade steamed chicken cutlets can be cooked in a special household steamer or a self-designed one. With the availability of goods from China, we now have beautiful traditional wicker Chinese bamboo steamers - they sit on top of a pot of boiling water. An extremely useful kitchen tool.

Steaming chicken cutlets is no more difficult than cooking. Preparing minced meat is the most labor-intensive process; you need to make such minced meat so that the steamed chicken cutlets do not fall apart and turn into mush during heat treatment. For dietary nutrition and the so-called healthy lifestyle (healthy lifestyle), the quantity and composition of spices in minced meat can be minimized; this will not affect the quality and method of cooking. Although, the taste of the products will be “fresh”.

Steamed chicken cutlets. Delicious!

Ingredients (4 servings)

Chicken thigh 4-5 pcs
Parsley, cilantro 5-6 sprigs
Salt, black pepper, red pepper, aromatic herbs spices
Potatoes, greens, red pepper, butter garnish

All suggested ingredients except chicken are optional. If you want to make steamed chicken cutlets completely dietary, you don’t have to add spices and herbs to the minced meat. If you want a so-called low-carb dish, you don’t have to use potatoes, etc. as a side dish. It’s all up to you. By and large, steamed chicken cutlets can only be made from chicken meat, and the “taste” is provided by the addition of sauces and. I am not a fan of chicken fillet - “white” meat, so I used chicken thighs in the recipe.
Red chicken meat - thigh
Trim the skin and any visible fat from the chicken thighs. Carefully cut out the bone and cartilage. Grind the cleaned chicken meat with a meat grinder. In order not to add binding components to the minced meat, the chicken must be ground to a paste so that large pieces of meat disappear. It is difficult to achieve such a minced meat consistency with a regular meat grinder, even if you pass the meat through the grate several times. It is much easier to do this with a chopper with knives rotating at high speed. Or, after chopping, grind the meat further with a hand immersion blender.
Grind the chicken meat as finely as possible - ideally to a paste.
If you are preparing regular steamed chicken cutlets that do not claim to be dietary, I advise you to add finely chopped herbs to the minced meat. Parsley and cilantro work well - they do not add a strong taste or smell to the minced chicken. Lightly salt and pepper the minced meat, and also add a pinch of hot pepper and aromatic herbs - for example, those characteristic of Mediterranean cuisine.
If desired, add herbs and spices to the minced meat
Mix the minced chicken very thoroughly with a fork. By the way, the finished minced meat sticks very strongly to your hands and it is better to carry out all manipulations with it by wetting the cutlery and fingers with cold water. Place the finished minced meat in the refrigerator for a short time while the water in the double boiler boils.
Mix the minced meat thoroughly
Moisten a flat plate with water. Wetting your hands frequently with water, form 8 oblong cutlets, similar to regular ones. Place the prepared products on a plate.
Form cutlets with wet hands
As soon as the water in the pan boils, remove the lid from the steamer and place a napkin on the bottom, which prevents food from sticking to the wooden basket. Place all the prepared cutlets in one layer, being careful not to let them touch each other.
Place the cutlets in the steamer
Cover the steamer with a lid and continue steaming the chicken cutlets. By the way, the steam is very hot and you should follow safety rules - first of all, keep your hands away and open the lid using an oven mitt. In addition, the wicker basket of the steamer has many slots through which steam can pass.

Step 1: Prepare the ingredients.

The basis of the minced meat for our cutlets is meat. You can buy ready-made minced meat, or you can make it yourself by choosing a suitable piece of meat for this, clearing it of films and fat. When preparing minced meat, you will definitely need a meat grinder or blender. Cutlets can be prepared from pork, chicken, lamb and beef, or a mixture of them.

To highlight the taste of meat and give it aroma, we will take a medium or large onion, peel it and finely chop it. You can use a blender, just do not puree the onion. We do the same with garlic.

To fix the minced meat so that it holds the shape of the cutlets, we need raw potatoes, which we wash, peel and grate on a fine grater or chop very finely in a blender. Now everything is ready for cooking.

Step 2: Prepare minced meat for steam cutlets.

In a deep bowl, mix the minced meat, chopped potatoes, onion and garlic, then break the eggs, salt and pepper to taste. To make the cutlets juicier, add a tablespoon of milk to the minced meat. The resulting mass must be thoroughly mixed to evenly distribute the ingredients. You can mix the minced meat with a spoon, or you can use a blender - this will take less effort and time.

Step 3: Shape and steam the cutlets.

Place the steamer closer and start cooking the cutlets. You must wet your hands with cold water so that the minced meat does not stick to them and forms well. Scoop the minced meat with a tablespoon, roll it between your palms, giving it the shape of a cutlet and place it in a steamer. Try not to place the cutlets too tightly so that they do not stick together. Close the steamer and set the “steaming” mode. Cooking time for steam cutlets is half an hour. After the time has passed, turn off the steamer and let the cutlets brew for some time. These 10 minutes are just enough to set the table.

Step 4: Serve the finished steamed cutlets.

Steamed cutlets go well with any side dish, such as mashed potatoes or boiled rice. Salads made from fresh vegetables or just pickles also go well with them. Try preparing a sauce for steamed cutlets that will highlight the extraordinary taste of this healthy dish. Bon appetit!

If you don’t have a double boiler, it doesn’t matter - take a large saucepan, fill it about a third with water, place a colander on top with the cutlets laid out in it, and cover the saucepan with a lid. The homemade steamer is ready. But you need to cook the cutlets in it a little longer, about 40 minutes.

Add some chopped herbs to the minced meat, this will add even more flavor to the cutlets.

Instead of grated raw potatoes to fix the shape of the cutlets, you can add a little white bread pulp, pre-soaked in milk or heavy cream, to the minced meat.

The cutlets should not be flat, so give them the shape of a ball, not a flatbread. This way they will bake better and be juicier.

Beef is rich in vitamins, micro- and macroelements, and amino acids. It saturates the body with useful substances, normalizes the functioning of the cardiovascular, nervous, and digestive systems, reduces the level of bad cholesterol, activates metabolic processes, and strengthens bones. But in order for meat to bring only benefits for weight loss and proper nutrition (PN), you need to follow the norm of its consumption and choose the right product.

Dietary steamed beef cutlets are an excellent protein base for lunch. They make the diet more varied, supply the body with useful substances, and relieve hunger for a long time. Weight loss will be stable and simple if you prepare ground beef dishes correctly.

Which beef is suitable for weight loss, proper nutrition and diet?

Not all housewives turn out minced beef cutlets tasty, juicy and safe for the figure. A dish cooked in a frying pan contains a lot of calories. And steamed or baked meatballs are not as appetizing as fried ones. To make a tasty and healthy dish, you need to choose the right meat and cook it correctly.

It is better to prepare steamed or baked diet cutlets from minced meat prepared with your own hands. For this you need a meat grinder or food processor. For diet and proper nutrition, fresh or chilled beef is used. After freezing, meat loses many nutrients and becomes drier.

Tenderloin, brisket, undercuts, and meat trimmings are used as the basis for dietary cutlets. It is better to make it from lean meat; fatty parts are not suitable for this purpose.

If you choose ready-made minced meat, then pay attention to the color of the product, it should be bright red. The minced meat should be free of stickiness and unpleasant odors. It is also worth paying attention to the degree of grinding; if the consistency of the mass is puree, then most likely the product is of poor quality. Fresh ground beef has distinct, medium-sized grains.

Attention! Steamed or baked beef cutlets can be regularly eaten by healthy people under 30 years of age with a normal metabolism who lead an active lifestyle. During the diet, you need to drink a lot of water to speed up the elimination of purine substances that are released during the breakdown of meat.

Choosing the best ways to prepare ground beef patties

Every housewife should know how to prepare minced meat for dietary beef cutlets. To prepare the chopped base, the crumb is cut into slices (1 cm each), then along the fibers and across.

Before grinding in a meat grinder, fat, veins, and films are cut off from the fillet. You cannot leave them, as they will clog the grate, squeezing the juice out of the meat, and then the minced meat will become too wet.

It is better to chop the onions separately, as they change the viscosity of the meat mass. Therefore, you should not twist the vegetable through a meat grinder along with beef. Pieces of meat are passed through a meat grinder 2 - 3 times, and then beaten with a blender.

To make steamed or baked beef cutlets more airy, you need to beat the minced meat. To do this, the mass is sharply collected, thrown onto the surface or into a bowl until it becomes elastic and stops sticking to your hands.

Salt destroys muscle proteins and absorbs moisture, so it is added at the very end. If you do this earlier, the beef cutlets will be dry and crumbly.

To ensure sustainable weight loss, choose the appropriate heat treatment method. It is better to steam, bake or stew dietary cutlets. Frying increases the calorie content of a dish.

This is interesting! Fried cutlets contain approximately 380 kcal, stewed cutlets - 230 kcal, steamed - 190 kcal.

For a couple

Steamed cutlets turn out juicy, tender and fluffy. For this purpose, use a double boiler or pressure cooker. If you don’t have this equipment at home, you can prepare a dietary dish using a pan of boiling water and a colander. After such heat treatment, the nutritional value of steamed beef cutlets decreases; they are easier to digest and do not overload the gastrointestinal tract.

The minced meat is prepared in the manner described earlier, then the cutlets are formed with wet hands, water is poured into the steamer, the container is greased with olive oil and they are laid out. The balls should not be distributed very tightly so that they do not stick together. Steam meatballs are prepared in the “Steam” mode for 30 – 50 minutes.

The steam cooking method is suitable for those losing weight, supporters of PP, children, and people with diseases of the digestive tract.

In the oven

Baked diet beef cutlets take longer to cook than fried ones, but they retain more benefits and do not need to be constantly at the stove. Simply form balls, roll them in breading and place them on a baking sheet lined with parchment paper. It is not recommended to use vegetable oil or other fat.

This is interesting! If you add 2 - 3 tbsp to the beef base. spoons of water or low-fat milk, then the diet cutlets will be juicy.

Yolks make the dish airy and soft; if you are on a diet, it is recommended to use 1 – 2 pieces. per 1 kg of meat. To obtain a tender consistency, ground beef is placed in the refrigerator for 10 - 15 minutes before heat treatment.

The optimal temperature for cooking dietary beef cutlets in the oven is from 180 to 200°. Cooking time is from 30 to 50 minutes, but no more than an hour. To increase the juiciness of the dish, add ½ cup of boiling water to the pan 15 minutes before the end of cooking.

In a slow cooker

Steamed dietary beef cutlets in a slow cooker are prepared in much the same way as in a double boiler. The bottom of the steaming container is greased with olive oil, the balls are laid out so that there is a distance between them and they do not stick together. Then water is poured into the pan, and a container with cutlets is placed on top. The dish is prepared for half an hour in the “Steam” mode.

There is another option for preparing dietary steam meatballs:

Fry the cutlets on both sides using the same setting, greasing the bottom with olive oil in advance.
Add water to the multicooker (up to the middle of the cutlets), close the lid, and cook on the “Stew” program for 20 minutes.

You can also cook a beef dish using the “Baking” program (20 minutes on each side).

In a frying pan

It is forbidden to fry dietary beef cutlets in oil. After such processing, the calorie content of the dish increases, it is saturated with carcinogens. With regular consumption of such food, weight increases, cholesterol concentration increases, and the risk of cancer increases.

As a last resort, you can fry dietary minced beef cutlets in a non-stick frying pan. They can also be stewed in a mixture of olive oil and water (1:2).

The lowest calorie steamed recipes for losing weight

You can prepare steamed or baked cutlets from shredded beef in different ways. The base is often combined with minced chicken to add softness to the dish. Dietary meatballs with the addition of vegetable puree have a delicate texture and a pleasant aroma. Cottage cheese makes their taste softer and their texture delicate, and prunes give them a specific aroma and original taste.

Steamed beef and chicken cutlets

Diet cutlets made from beef and chicken are low-fat, flavorful, and soft. To make them juicy, you can add a little milk. Calorie content – no more than 170 kcal.

Step by step recipe:

Serve dietary steamed beef and chicken meatballs with rice or vegetable puree and herbs.

With cabbage

Delicious, healthy and nutritious steamed beef cutlets with the addition of cabbage can be eaten by those losing weight and children. The meat base is mixed with white or cauliflower, which gives the dish an unusual aroma and juiciness. Nutritional value does not exceed 159 kcal.

Recipe:

Prepare 350g ground beef.
Grind 100 g of cabbage into small pieces in a blender.
Mix the above ingredients, add the yolk, 1 tbsp. l. ground bran, salt, mix.
Form cutlets and cook them in a double boiler or slow cooker for about 30 minutes.

Eat dietary steamed balls with buckwheat and sliced vegetables.

With potatoes

Tender, appetizing steamed beef cutlets will quickly and permanently relieve hunger. This is a simple and quick recipe, and the result will please everyone. Energy value – 209 kcal.

Cooking steps:

Boil and mash 2 potatoes.
Mix the cooled puree with the egg.
Grind 500 g of beef through a meat grinder, add a pinch of salt and ground pepper.
Mix meat and potatoes.
Form cutlets and steam for 20 - 40 minutes.

You get delicious dietary steamed beef cutlets with a delicate consistency.

Meatballs with cheese in tomato sauce

Steamed meatballs with grated cheese in gravy have a very tempting look and amazing taste. 100 g of dish contains 153 kcal.

Recipe:

Serve a dietary dish of chopped beef with a side dish, garnish with chopped herbs.

With zucchini

Those losing weight will definitely love the incredibly juicy, soft and tender steamed zucchini cutlets. Energy value – 136 kcal.

Recipe:

Cut the beef (650 g) into pieces and mince it.
Chop the onion and add to the meat base.
Blend 500 g of zucchini in a blender, squeeze out the juice, mix the pulp with the base.
Add 1 crushed clove of garlic, egg, 2 tbsp. l. ground oatmeal, salt, spices, mix.
Steam for 30 minutes.

To decorate a dietary dish, use green onions or lettuce leaves.

With cottage cheese

It’s not difficult to prepare steamed cutlets with cottage cheese, and in just half an hour a delicious lunch will be ready. Nutritional value – 195 kcal.

Recipe:

Simmer the chopped onion until transparent.
Mix 700 g of minced beef with egg, onion, chopped herbs, 2 tbsp. l. ground bran and the same amount of skim milk, 100 g of cottage cheese. Salt and pepper.
Form into balls and steam for 25 minutes.

You can even eat these diet balls for dinner.

With prunes

Fans of interesting flavor combinations will enjoy cutlets with prunes. Nutritional value – 218 kcal.

Cooking steps:

Mix 500 g of chopped beef with finely diced onion, 2 tbsp. l. ground bran, egg, salt. Stir.
Divide the meat mixture into cutlets, put 2 prunes inside each.
Pour cold water into the steamer, place the ingredients in the container, and simmer on the same program for half an hour.

To decorate a dietary dish, use chopped herbs and olives.

Useful video

Main conclusions

Steamed diet cutlets are a great addition to the menu for those losing weight. To prepare them correctly, you need to follow these rules:

Prepare minced meat from lean pieces of beef.
Pass the meat through a meat grinder 2 - 3 times, and then beat in a blender to get soft, airy meatballs.
To prepare steamed beef cutlets, bright red minced meat without stickiness and unpleasant odor with pronounced graininess is suitable.
To make a dietary dish juicy, mix the base with chopped zucchini, pumpkin, carrots or a small amount of potatoes. For the same purpose, add a little skim milk or water to the composition.
Use ground bran and egg to bind the ground beef ingredients.

To prepare dietary steamed beef cutlets, use low-calorie ingredients to lose extra pounds without much difficulty. If you have several favorite recipes for low-calorie minced meat dishes, then share them in the comments.

Instead of roasts, chops, and especially sausages, try steamed meats. This hearty dish will help satisfy your appetite without harming your health and figure.

Necessary:

400 grams each of pork and beef;
1 potato;
1 onion;
2 chicken eggs;
30 ml 3.2% milk;
3 cloves of garlic;
20 grams of dill;
1/3 teaspoon each of ground black and allspice;
salt to taste.

How to cook meat cutlets:

Wash the pork and beef thoroughly, dry, cut into cubes and pass through a meat grinder.

Peel the vegetables and chop: onion and garlic into small cubes, grate the potatoes on a coarse grater.

Mix them thoroughly with meat, eggs, milk, season with two types of pepper and salt.

Form the minced meat into cutlets, place on a steamer rack and cook for 30 minutes.

Before serving, sprinkle with chopped dill.

Recipe for making poultry cutlets

Replace fried poultry with delicious steamed cutlets. You can serve them with fresh or boiled vegetables as a side dish. And a delicious low-calorie lunch is ready.

Necessary:

500 g chicken thigh or breast fillet;
2 carrots;
1 onion;
3 tbsp. spoons of oatmeal;
50 ml milk;
1/4 teaspoon each of dried rosemary and ground white pepper;
salt to taste.

How to cook poultry cutlets:

Peel the top layer of onions and carrots.

Rinse the chicken fillet under running water and dry.

Cut everything into pieces and puree in a blender until smooth.

Stir in oatmeal, milk, spices and add salt to taste.

Roll the resulting mass into balls the size of apricots, flatten them a little and place in a double boiler for 25 minutes.

Fish cutlet recipe

Do not fry, it is better to steam it into tender cutlets. The result is a tasty and healthy dish for the whole family.

Necessary:

500 grams of lean fish fillet (cod, pollock, pike, pike perch, navaga, etc.);
40 grams of stale white bread;
50 ml milk;
1 chicken egg white;
1/3 teaspoon oregano;
salt to taste.

How to cook fish cutlets:

Prepare the fish fillet. If it's frozen, defrost it completely on the bottom shelf of the refrigerator first.

Cut the fillet into slices and turn in a meat grinder 2-3 times to crush the bones remaining during cutting.

Soak the bread in milk and add to the fish.

Mix everything with oregano and salt to taste.

Beat the chilled egg white into a foam and add it to the minced meat.

Scooping it with a tablespoon, make cutlets and lightly beat them on the table so that they are more elastic.

Recipe for making vegetable cutlets

Steamed vegetable cutlets are simply a storehouse of useful substances that are not lost at all with this cooking method, unlike frying or stewing.

Necessary:

2 large potatoes;
1 beet;
1 carrot;
150 g cauliflower;
1 onion;
1 small green apple;
6 tbsp. spoons of flour;
1/3 teaspoon each of curry and ground black pepper;
salt to taste.

How to cook vegetable cutlets:

Peel all the vegetables and apple and grate on a fine grater.

Pepper everything, add salt, add flour and stir the minced meat.

Form balls out of it, place in a steamer and cook for 25-30 minutes.