For half a kilo of minced meat, you can add 1 raw chicken egg, then the cutlets will be more airy.

Minced chicken for steam cutlets

Products
Chicken 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 prepare minced meat for steamed chicken cutlets
Defrost the chicken breast, if frozen, dry it, cut into several pieces and pass through a meat grinder. Drown the bread or crackers in milk, mash it and put it out of the milk.
Mix minced meat, bread, soaked bread, salt and pepper. Form cutlets, roll in breadcrumbs and start cooking.

Ground beef for steam cutlets

Products
Beef - 500 grams
Bread - 100 grams, or crackers - 25 grams
Milk - 100 milliliters
Butter - 20 grams
Salt - 1 teaspoon

How to prepare minced meat for steamed beef cutlets
Soak the bread in milk and leave for 5 minutes. Thaw the beef, rinse and dry. Pass the beef and bread through a meat grinder, add butter, salt, and knead well. Form cutlets and start cooking.

Minced pork for steam cutlets

Products
Pork - 500 grams
Butter - 25 grams
Onion - 1 small head
Potatoes - 1 piece
Salt - 1 teaspoon

Preparing minced meat for steamed pork cutlets
Thaw the pork, if frozen, rinse and dry. Peel the onion and potatoes. Pass the onions, potatoes and pork through a meat grinder, mix with butter, add salt and mix well with your hands. Form the minced meat into cutlets and start baking.

Dietary nutrition is based not only on the consumption of certain types of foods and avoidance of other components.

Much also depends on the method of culinary processing of food.

The most beneficial and gentle for the digestive system is steaming dishes.

They do not come into direct contact with the heating surface, do not have a crispy crust, and are cooked without oil.

All this is a guarantee that the prepared dish will be dietary.

These dishes include steamed diet cutlets.

Basic principles of cooking steamed diet cutlets

For dietary cutlets, do not use pork, fatty lamb and beef. The best choices are chicken, lean beef and veal, rabbit, and fish.

Steaming not only eliminates the consumption of excess fat, but also leaves the stove and utensils that would be used for frying clean.

Steamed dietary cutlets can be prepared from vegetables, as well as from meat and fish using cereals.

For heat treatment of such cutlets, steamers or pans with grates placed, similar to a pressure cooker, are suitable. Steam cooking functions are also available in modern multicookers.

If there is no special device, for steaming you can use a regular saucepan with a small amount of water and a sieve with products placed on it. The top of the sieve is covered with a lid.

The best side dish for steamed dietary cutlets is vegetables, fresh or also steamed, boiled, or stewed.

All recipes are based on 500 g of meat or fish. This is approximately two servings of the finished dish. If you need more food, simply increase the amount of food.

Dietary steamed beef cutlets

Lean beef is nutritious and moderate in calories, a good source of protein. And cooked in the form of fluffy cutlets in a double boiler, you will delight with its delicate texture and pleasant taste.

Ingredients

500 g young beef, veal without veins and fat

50 g white bread

100 ml milk

1 medium onion

Black pepper.

Cooking method

Soak the bread in milk for 10 minutes.

Wash the meat, cut it and pass it through a meat grinder or blender along with onions and bread.

Season with salt and pepper and pour in the remaining milk from soaking.

Knead the minced meat well by hand. If it’s too dense, add a little milk or cold water – literally a spoonful.

Form cutlets. Place on a greased steamer rack.

Cook covered for half an hour.

The most popular: dietary steamed chicken cutlets

Chicken is the most suitable meat for dietary nutrition. Chicken breast is usually used for these purposes. Vegetables and rolled oats will make the minced meat especially tender.

Ingredients

500 g chicken fillet

2 carrots

2 onions

2 cloves garlic

2 tablespoons rolled oats

2-3 tablespoons milk

Black pepper.

Cooking method

Grind the chicken meat through a meat grinder; you can use a blender to grind it.

Also chop the onion - in a meat grinder, in a blender, or by thoroughly chopping it with a knife.

Grate the carrots on a fine grater or use the same blender.

Finely chop a bunch of dill.

Mix vegetables, add rolled oats and milk, herbs, salt and pepper. Let stand for 15 minutes so that the oatmeal absorbs moisture.

Form small cutlets.

Place the cutlets in a steamer on a greased grate and cook for 20 minutes.

Serve with sour cream, tomato or tomato based sauce. Can be with soy sauce.

Dietary chicken and bran steamed cutlets

Bran helps digestion. This is coarse fiber that is not digested by our body, but it is necessary for the development of beneficial microflora. In combination with kefir and healthy chicken meat they give a particularly positive effect on health.

Ingredients

500 g chicken breast

1 onion

3 heaped tablespoons of bran, wheat bran can be replaced with oat bran

Half a glass of kefir, preferably 1%

Parsley and cilantro, optional.

Cooking method

Mix the bran with kefir and leave for a few minutes to swell, leaving 1 spoon of bran.

Cut the chicken breast and pass through a meat grinder or blender.

Chop the onion in the same way.

Finely chop the greens with a knife.

Mix the kefir-bran mass with meat, onions, salt, break an egg, and add herbs.

Mix the minced meat thoroughly and make cutlets of any shape and size.

Roll in the reserved bran and place on a wire rack, after greasing it with oil.

Cook in a steamer for 20 minutes.

These cutlets are very good with fresh vegetables.

Fish tenderness – steamed dietary fish cutlets

Absolutely any fish, river or sea, is suitable for cutlets. For dietary nutrition, you just need to avoid particularly fatty varieties. Pike, bream, pike perch, large crucian carp, navaga, pink salmon, pollock, cod, blue whiting, tilapia, and greenling are good choices. The main thing is to completely remove the pulp from the bones, which is especially important for river fish. To avoid such problems, you can take ready-made fillets.

Ingredients

500 g fish fillet

1 onion

1 potato

2 tablespoons milk

1 chicken egg

Dry aromatic herbs.

Cooking method

Boil potatoes, mash with milk.

Grind the fish in any suitable way. You can do this not only with a meat grinder or blender, but also just with a knife. Only in this case should the fish fillet be frozen.

Do the same with the onion.

Mix all ingredients into one soft, fairly juicy mass.

Form oblong cutlets.

Place on a greased rack and steam for 20 minutes.

Serve with low-fat white sauce. For example, based on milk. Or simply sprinkle with lemon.

Dietary steamed cutlets “Fisherman-loser”

The comic name of this dish apparently recalls a situation when a fisherman returned home without a single fish. And instead of rich fish soup or fried crucian carp, the wife whips up lunch from what she has. In fact, such simple cutlets add variety to the diet menu. Using canned fish makes the recipe not only accessible and budget-friendly, but also adds a certain note of taste.

Ingredients

1 can of canned fish in oil or its own juice - saury, mackerel, tuna or others

1 onion

Half a cup of dry rice

2 tablespoons flour

1 tablespoon vegetable oil

Black pepper.

Cooking method

Pour water into the rice in a ratio of 1:2 and cook a viscous porridge.

Salt, pepper, let cool.

Mash the canned fish, after draining some of the juice and oil.

Finely chop the onion and fry a little in oil until soft. If you need a leaner dish, do without oil and frying, just chop the onion and mash, adding a little salt.

Combine all the above ingredients, add flour, mix. You need to adjust the thickness of the minced meat with the amount of eggs and flour. It should be very soft and at the same time dense, not spreading.

Form cutlets into the desired shape.

Place in a steamer on a greased rack and cook for 10-15 minutes. The main ingredients in the minced meat are already ready, so it takes a minimum of time for the egg to set.

Serve with vegetables.

Dietary steamed cutlets made from minced vegetables

These original cutlets have an unusual taste. They contain no meat and can be used as breakfast, dinner or a side dish for a meat dish. The prunes give them a certain smoky flavor.

Ingredients

1 large carrot

1 medium beet

2 medium potatoes

1 large onion

5 prunes

2 tablespoons semolina

1-2 chicken eggs

Ground black pepper.

Cooking method

Boil potatoes in their skins or bake in the oven.

Peel and grind to puree.

Soak prunes in warm water. After half an hour, finely chop with a knife.

Also chop the onion as finely as possible.

Grate raw carrots and beets on a fine grater and place in a colander to drain excess juice. This juice, diluted with boiled water, can be drunk.

Mix all types of vegetables, eggs, salt, pepper, semolina.

Mix thoroughly, the minced meat will be runny, but you need to let it sit. In 10 minutes, the semolina will absorb excess moisture.

Form into round cutlets and place on a greased rack.

Steam for about half an hour, taking into account the use of raw vegetables.

Steamed cabbage cutlets “Who would have thought?”

Not everyone is familiar with cabbage cutlets. But even those who have tried and cooked them know that such cutlets need to be well fried. However, you can prepare this dish from cabbage and steam it. True, for a bright taste, the cabbage itself must be properly prepared.

Ingredients

500 g fresh cabbage

1 onion optional

2 tablespoons semolina

1 tablespoon vegetable oil optional

Any spices to taste

Breadcrumbs

Sesame seeds.

Cooking method

It is advisable to choose young and tender cabbage. If it is hard, remove all thick veins. Chop finely.

Add a little salt and put it in a frying pan to simmer.

If desired, you can do this with a spoon of vegetable oil. For a more dietary effect, do not add oil.

Simmer covered. When the cabbage becomes completely soft, turn off the stove.

After five minutes, add spices and semolina, mix quickly and thoroughly.

Let cool, beat in the egg, mix again. You can use a blender to make the minced meat more tender.

Form cutlets. Roll in breadcrumbs mixed with sesame seeds.

If the cabbage was stewed with oil, there is no need to grease the grates. If not, then place the cutlets after greasing the grates with oil.

This dish is ready in just 15 minutes.

Serve with low-fat sour cream. These cutlets are also delicious when served cold.

Tricks and secrets of cooking steamed diet cutlets

When you're not used to it, steamed dishes may seem tasteless. This is due to our food preferences, when, thanks to frying, some hot or too bright spices, or artificial seasonings, the real taste of the product is clogged. Steaming helps bring out this flavor. A few secrets will improve the dish.

  • To achieve a particularly dietary effect, you can exclude bread and potatoes from the minced meat.
  • Vegetables - onions, carrots, zucchini, cabbage - will give the cutlets real juiciness if they are chopped and added to the minced meat.
  • Diet cutlets are not subject to turning or other manipulations during cooking. Therefore, there is less risk that they will disintegrate, and it is not necessary to add an egg to the minced meat. In any case, in order for the products to keep their shape, they only need egg white, without the yolk.
  • Including raw egg yolks in the minced meat will make the cutlets more tender, but at the same time increase the calorie content. True, because of one yolk it will not increase much.
  • If the meat or fish is a little dry, you can pour a spoonful of milk, cream, or sour cream into the minced meat.
  • Herbs, spices, and aromatic herbs will add additional pleasant notes to the cutlets. Dill, coriander and other seasonings to taste can improve the taste perception of steamed diet cutlets.

Bon appetit!

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.

History of the dish "steamed cutlets"

Cutlets are a native Russian, Slavic dish. In ancient times, they were considered a festive table decoration; they were served at feasts of the noble classes, and later at dinners in noble families. True, these were mostly minced cutlets, often made from game. The very type of steamed cooking has also been known to the world for more than one millennium. It probably appeared at the same time as cooking. A person, noticing that steamed food was more tender, used special devices for steaming.

Our mothers also used a metal strainer over a saucepan, although the first electric steamers were invented and used already in the middle of the 20th century. True, this type of cooking was not popular literally 20 years ago; steam was in demand only in the case of a strict diet, for children's menus and when preparing certain dishes (for example, manti).

Ingredients for steaming cutlets

In order to prepare juicy steamed cutlets, the recipe, which is very simple, you will need the following products from the list presented:

  • Minced beef: 500 grams;
  • Chicken eggs – 2 pieces;
  • White loaf – 1/3 of a loaf;
  • Milk – 150 grams;
  • Onion – 1 piece;
  • Garlic – 2 cloves;
  • Salt, pepper - to taste.

Steps for steaming cutlets

  1. We remove the crusts from the loaf and soak the crumb in milk. There should be as much milk as the bread will absorb, so it’s not scary if the amount is a little more or a little less than specified. Set aside the crumb for now.
  2. Chop the onion very finely.

  3. Chop the garlic. Mix onion and garlic with minced meat.

  4. Break the eggs into a crumb soaked in milk and mix until smooth.

  5. Add the egg-milk bread mixture with bread to the minced meat and mix thoroughly. Remember that minced meat loves your hands, and it’s good to do this step by hand.

  6. Shape the cutlets and let them cook for 30 minutes. However, KhozOboz draws your attention to the fact that the cooking time depends on the power of the steamer and may differ from that indicated. Therefore, it is better to check this information with the instructions from your device.

  7. Hot sauces, for example, are good for steamed dishes. However, there should be little of this addition to the cutlets, literally a drop.

Variations for steaming cutlets

These cutlets can be cooked quite often, and therefore you will probably want to modify them from time to time. KhozOboz will tell you about some options for this dish:

  • If there is no milk in the house, or your diet excludes its consumption, use regular boiled water. The taste will be less delicate.
  • Add potatoes at the rate of 2 medium potatoes for the specified amount of food - you will get very tasty cutlets.
  • All you have to do is put 100 grams of rice, boiled until half cooked, into the minced meat, and give the products a round shape - you will get excellent meatballs!
  • Don’t forget about herbs - nothing will enrich a dish with a fresh palette of taste better than fresh parsley, dill, basil, cilantro, etc.
  • Try making minced meat with pieces of vegetables - carrots, zucchini, paprika. Such cutlets will not only be original in taste, but also in appearance.
  • If you are preparing steamed dishes for medical reasons, exclude pepper and garlic from the recipe. Regarding the use of other products, consult a specialist.
  • Using the proposed recipe, you can also cook steamed cutlets in a slow cooker, following the recommendations suggested in the instructions.

The benefits of steamed cutlets

Beef meat, along with beef liver, are the undisputed leaders among products in terms of iron content. It is known that the amount of this useful microelement in beef, which is involved in the formation of hemoglobin, is hundreds of times higher than, for example, in apples. So this recipe from the KhozOboz cookbook will be useful, first of all, for people suffering from anemia and pregnant women. Steamed cutlets for children are also one of the main dishes on the daily menu. It is recommended to consume meat in a certain amount even for diseases of the gastrointestinal tract.

But healthy people should include beef meat in their diet in one form or another to maintain a normal amount of hemoglobin in the blood. Of course, the cooking method that KhozOboz offered you today is the healthiest of all existing ones, acceptable even with a very strict diet.

It is a pity that many owners of steamers do not use them. Most often, after preparing familiar dishes for the first time, housewives are left a little disappointed with their taste. As a rule, meatballs, meat, fish, and steamed cutlets are somewhat bland and unusual. In fact, with the help of such processing you can prepare very tasty, juicy and, of course, healthy dishes. Using the recipe proposed by KhozOboz, you learned how to cook steamed cutlets so that they are not only healthy, but also as tasty as possible.

How to cook delicious cutlets

An article about different methods of steaming cutlets with and without a steamer. A simple recipe and ways to prepare cutlets using it in different ways.

20 pcs.

1 hour

220 kcal

5/5 (4)

Many people know that fried foods are harmful to your figure and health. For people with diseases of the digestive and cardiovascular systems, fatty fried foods are generally prohibited. But you shouldn’t give up your favorite cutlets because of this? I'll tell you how to cook delicious steamed minced meat cutlets that will be good for your health and your figure.

I started cooking steamed cutlets myself after I decided to take care of my figure, and I have never regretted it. If you think that you need to have a double boiler for this, then you are mistaken. Cutlets can be steamed in both a pressure cooker and a slow cooker, but... I tried many different methods, and I most like to steam cutlets without a steamer using a regular saucepan and a colander. Next, I will tell you how to do this and how long to steam the cutlets.

Kitchen appliances

Depending on which cooking method you choose, you will need different utensils. In any case, you will need a plate and spoon.

  • To cook the cutlets in a steamer, you only need a steamer.
  • To cook the cutlets in a water bath, you will need a saucepan and a colander.
  • To prepare steamed cutlets in a frying pan, you only need a frying pan with a lid.

Required Ingredients

We will take the simplest dietary recipe for steamed cutlets.

You can use other classic cutlet recipes that are familiar to you with the addition of eggs and bread, but in our case, such cutlets will be very tasty.

Cooking sequence

In a steamer

This is the easiest way I know to cook steamed cutlets. Just mix all the ingredients and mix well. Roll into cutlets and place in a steamer for 35 minutes. She will do everything for you. The cutlets will turn out juicy and spicy.

In a saucepan

And this is the easiest way to cook steamed cutlets without a steamer. To do this, take a pan and fill it about a third with water. Place a colander on top and place the cutlets in it. Cover with a lid and cook for 40 minutes on low heat.

In a frying pan

In this case, you need to pour a little vegetable oil into the frying pan, and when it gets hot, put the cutlets and fry a little on both sides. If you are making fried cutlets, then you need to fry it in another frying pan and add it to the cutlets. Then everything is filled with water to the brim. The cutlets should simmer on low heat for about 40 minutes. If necessary, you can add a little water during cooking.


Bon appetit!

Video recipe for cooking cutlets in a double boiler

Now let’s see how a professional makes such cutlets in a good double boiler, and compare how his method differs from ours. I think nothing!

Cutlets are a dish that can be eaten with any side dish. Steamed cutlets are best served with a side dish of vegetables: for example, you can prepare vegetable stew or rice with vegetables. It will be delicious if you serve the cutlets with any porridge or boiled potatoes. It’s better not to combine them with fried potatoes, because then the whole point of cooking them is lost. You can simply eat a couple of cutlets with a vegetable salad and bread, because it’s quite filling.

If steamed cutlets seem too lean and tasteless to you, you can prepare a light sauce for them or

Steamed cutlets are a very simple dish, but there are still a couple of secrets on how to make them even better:

  • If your cutlets are falling apart and you don’t want to add bread, you can replace it with oatmeal.
  • If you add onions, it is better to grate them or even grind them through a meat grinder.
  • To make the cutlets juicier, at the end of cooking the minced meat, add frozen herbs or ice, broken into small pieces.
  • If you use several types of meat for minced meat, the cutlets will turn out tastier and richer.

Other options

Steamed cutlets can be made from anything: or you can simply add filling to the cutlet. Their main idea is to remove excess fat and help protein be better absorbed, and therefore be healthy, but remain tasty. Therefore, you can find many recipes for cutlets that can be steamed. But remember - steamed cutlets have different cooking times, depending on what they are made of. So how long does it take to steam cutlets? Fish ones cook the fastest - 10-15 minutes. Chicken and turkey - on average 20-25. Pork, beef and veal cutlets can be cooked in 30 minutes.