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Steamed cutlets

Author
Cookinero 18 Mar 2025
8220
Steamed cutlets

Unlike other cooking methods, steaming preserves maximum vitamins and microelements in products. If you choose minced chicken fillet for steamed cutlets, they will be not only healthy, but also low-calorie - no more than 150 kcal per 100 g. You can also add carrots, beets or fresh herbs to the minced meat. How to cook steamed cutlets using only the main ingredients is described step by step in this recipe. Stewed vegetables, rice, buckwheat will be a good side dish for this dish.

How to cook Steamed cutlets

Step 1

Steamed cutlets

Prepare the minced meat for the cutlets. To do this, combine the minced chicken, raw egg, grated potatoes and finely chopped onion. Salt to taste and mix thoroughly for at least 5 minutes.

Step 2

Steamed cutlets

Form the cutlets. Using wet hands, divide the resulting mince into 5-7 parts and mold oval or round cutlets.

Step 3

Steamed cutlets

Steam the cutlets in a multicooker. To do this, place the cutlets in a steamer pan and pour water into the multicooker bowl. Place the cutlets on top and turn on the "steam" mode. How long the steamed cutlets will take to cook depends on the power of the multicooker. The average time is 30 minutes.

Steamed cutlets - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute chicken with ground beef, turkey, or even pork for a different flavor. Just ensure the meat is lean to prevent the cutlets from becoming too greasy.
Replace the minced meat with mashed beans, lentils, or tofu, and use a flaxseed or chia egg (1 tbsp ground seeds + 2.5 tbsp water) as a binder. Adjust seasonings to taste.
Absolutely! Cool the cutlets completely, then store in an airtight container with parchment paper between layers. Freeze for up to 3 months. Reheat in a steamer or microwave.
Pair them with a light salad, steamed vegetables, mashed cauliflower, or a yogurt-based sauce. They also go well with rice or quinoa for a heartier meal.
Pan-fry them lightly in a non-stick skillet with a bit of oil for 2-3 minutes per side before steaming, or bake at 400°F (200°C) for 15-20 minutes for a golden crust.
Store cooled cutlets in an airtight container for up to 3-4 days. Reheat gently in a steamer or microwave with a splash of water to retain moisture.
Yes! Use 1 tbsp cornstarch or breadcrumbs per egg, or a mashed small potato as a binder. The texture may be slightly denser but still delicious.

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