How to make steamed cutlets in a frying pan. How to cook steam cutlets in a frying pan? Tricks and secrets of cooking steamed diet cutlets

09.01.2024

Juicy minced meat cutlets are one of the most popular dishes in Russian cuisine.

Traditionally, they are fried in oil and are enjoyed not only by the most tender, melt-in-your-mouth meat, but also by the crispy, appetizing crust.

However, this dish is no less tasty if you steam the cutlets in a double boiler.

Steamed dishes are not only tasty, but also healthy.

The absence of oil makes them less caloric, and steam allows you to preserve the maximum amount of vitamins and nutrients.

Cutlets prepared in this way will fit well into any low-calorie diet and will be an ideal option for children’s first introduction to meat or fish.

Steamed cutlets - general cooking principles

Despite the lack of a crispy crust, the steamed cutlets are very tasty. And they are much easier to cook than fried ones. No need to stand at the stove, turn over, wipe off oil splashes. The steamer will do everything for the hostess.

If you don’t have such a device in your kitchen, a regular colander or metal sieve, preferably with a flat bottom, can perfectly replace it. Steamed cutlets without a steamer are just as easy and quick to prepare. Place a colander over a pan of boiling water so that the bottom does not touch its surface. Place the cutlets in the bottom of a colander, cover the pan with a lid and, depending on the type of meat, steam for 30-40 minutes.

It is better to grind the meat for steamed cutlets in a steamer or without it yourself in a meat grinder or a powerful blender. The quality of the purchased product is questionable, so you should prepare minced meat at home. Especially if the dish is offered to children.

Steam cutlets are prepared from beef, pork, chicken, turkey, rabbit, veal, and fish. You can add your favorite vegetables to the meat for juiciness: carrots, zucchini, potatoes, cabbage, beets.

Steamed vegetarian cutlets without a steamer or in one are made only from vegetables and cereals. This is a great option for a low-calorie diet and will help diversify your diet.

Chicken breast cutlets in a steamer

Dietary chicken fillet makes the most delicate dishes. Steamed chicken cutlets in a double boiler can be prepared for very young children and served with mashed potatoes, pasta, cereals, stewed or fresh vegetables.

Ingredients:

Large chicken breast;

One onion;

Egg;

Half a glass of milk;

100 grams of crackers or stale white bread;

A tablespoon of sour cream;

A clove of garlic;

Pepper and salt.

Cooking method:

Wash the breast, pat dry with paper napkins, and cut the meat from the bone.

Soak crackers or bread in milk. Be sure to cut off the rough crust from the bread.

Peel the onion and cut into small slices.

Squeeze out the bread.

Grind the chicken fillet along with the marked bread and onion slices.

Finely grate the garlic.

Season the minced meat with sour cream, pepper, salt, garlic, mix well.

Form small cutlets from the finished minced meat and place in a container.

Steam the cutlets in a double boiler for 30 minutes.

Cutlets in a steamer from ground beef

Beef meat is tougher, but no less valuable than chicken fillet. In addition, it has a characteristic aroma that goes well with spicy garlic. To make steamed beef cutlets in a steamer more tender, they are cooked with soaked white bread and butter. For those on a reduced-calorie diet, butter and bread should be removed from the recipe.

Ingredients:

700 grams of beef pulp;

Two large onions;

Three cloves of garlic;

Two pieces of white stale bread;

One chicken egg;

Half a glass of milk;

50 grams of butter;

Pepper and salt;

Breadcrumbs (optional).

Cooking method:

Rinse the meat with running water, dry it, cut into pieces.

Cut out films and veins.

Cut off the crusts from the bread and pour in milk.

Grind the beef in a meat grinder or food processor.

Chop the peeled onions and garlic by hand or grind in a meat grinder along with the beef.

Squeeze the bread from the remaining milk and also pass through a fine grinder.

Combine meat, vegetables, bread, egg.

Season the minced meat with salt and pepper, stir.

Let the minced meat stand for 15 minutes.

Form cutlets, dipping them in breadcrumbs if desired.

Steam the cutlets in a double boiler for 45 minutes.

Fish cutlets in a steamer

Any variety of white and red fish is suitable for steaming fish cutlets in a double boiler. You can make mixed minced meat, combining, for example, salmon and pollock, salmon and cod.

Ingredients:

700 grams of any fillet (salmon, pollock, hake, salmon);

One large onion;

Egg;

Two pieces of white dried bread;

Half a glass of milk;

Salt and spices for fish (optional).

Cooking method:

Remove the fish from large bones and chop in any way.

Pour milk over the loaf, soak and squeeze.

Peel the onion, chop it together with the fish or grate it very finely.

Mix fish pulp, bread, onion, egg, mix.

Season the minced meat with salt and fish spices if you want a brighter flavor.

Form long cutlets and place in a container.

Steam the fish cutlets in a double boiler for 25-30 minutes.

Serve with mashed potatoes, fresh or stewed vegetables, and boiled rice.

Steamed cutlets without a steamer made from cabbage

During Lent, vegetable dishes are an excellent substitute for meat and fish dishes. White cabbage cutlets are very tasty: they turn out juicy, with a characteristic pungent aroma. Semolina adds tenderness to this dish and allows the minced meat to keep the desired shape. To steam cutlets without a double boiler, you will need a deep pan with a special stand or a regular colander.

Ingredients:

A kilogram of fresh cabbage (a small head);

Two onions;

Three tablespoons of semolina;

One egg;

Salt pepper;

A little vegetable oil for frying;

Breadcrumbs;

Two spoons of sesame seeds.

Cooking method:

Remove the cabbage from the top hard leaves, wash and dry.

Chop the cabbage as finely as possible.

Pour some water into the pan, add the cabbage and simmer under the lid until completely softened.

Finely chop the onions.

Heat the oil and fry the onion until soft.

When the cabbage has cooled, prepare the minced meat.

Place semolina, onion, egg into the cabbage base, mix everything until smooth.

The mixture should sit for 15 minutes.

Mix bread crumbs with sesame seeds.

Form cutlets by dipping them in breading.

Wait for the water to boil in the pan.

Grease a colander with a small amount of vegetable oil and place the cutlets on the bottom.

The cabbage has already been stewed, so it will take no more than 15 minutes for the cutlets to be steamed without a steamer.

You can serve them with boiled buckwheat or potatoes.

Steamed veal cutlets without a steamer

Wonderful dietary veal is perfect for steaming cutlets without a steamer. For greater tenderness, softened white bread and potatoes are added to the minced meat.

Ingredients:

A kilogram of veal;

Three pieces of stale white bread;

One chicken egg;

A glass of milk;

Medium size potato;

Bulb;

Pepper, salt, spices for minced meat.

Cooking method:

Soak the bread in milk. Pre-cut the peels.

Cut and chop the meat.

Scroll the potatoes and onions through a fine grinder.

Combine meat, milk-squeezed bread, potatoes and onions.

Mix everything and pass through the meat grinder again.

Add an egg to the prepared minced meat, season with salt and spices.

Form small cutlets no larger than an egg.

Place in a colander or sieve and set over boiling water.

Steam veal cutlets without a steamer for 45 minutes.

Steamed cutlets without a steamer made from vegetables

If you are tired of meat and want something light and unusual, you can try a mixture of vegetables and dried fruits as a cutlet mass. This unusual vegetarian recipe for steamed cutlets without a steamer may appeal to picky children who love beets and prunes.

Ingredients:

Three medium sized carrots;

Two large potatoes;

One large onion;

Two beets;

50 grams of pitted prunes;

Two tablespoons of semolina;

Large spoon of sesame seeds;

Two tablespoons of boiling water.

Cooking method:

Wash the potatoes, wrap in foil and bake in the oven. You can simply boil it in its jacket.

Steam semolina with boiling water.

Gently grate the beets on the fine side of a grater.

Drain beet juice.

Grate the carrots just as finely.

Chop or grate the onion as finely as possible.

Cool the potatoes and finely grate them.

Cut the prunes into small pieces.

Combine vegetables, prunes and swollen semolina.

Add salt and mix.

Form vegetable cutlets and dip them in sesame seeds.

Place in a colander and set over steam.

Steam the cutlets without a steamer for at least an hour so that the beets are completely boiled.

Steamed cutlets without a steamer made from rabbit meat

Dietary rabbit meat is useful for weakened people, children and young ladies who do not want to spoil their figure or want to correct it. Healthy, aromatic, tasty cutlets are also very tender and very juicy.

Ingredients:

700 grams of rabbit meat (pulp);

Medium carrot;

Large onion;

One potato;

Two spoons of semolina;

Two eggs;

Spoon of semolina;

Pepper and salt.

Cooking method:

Cut and chop the prepared rabbit fillet in any way.

Peel the vegetables, finely grate them or pass through a meat grinder.

Divide one egg into white and yolk.

Place meat, potatoes, onions, carrots, semolina, a whole egg and one yolk in a large bowl.

Season the meat mass with salt, pepper, spices, mix well.

Make cutlets and place in a colander.

Beat the egg white and coat the cutlets with it.

Steam for 35 minutes.

Serve with fresh sliced vegetables, potatoes, buckwheat, grated beets.

To prevent the minced meat from sticking to your hands, make cutlets with wet hands, periodically immersing them in cold water.

If the beef seems too dry, it can be diluted with fatty pork or grated vegetables: zucchini, carrots, potatoes.

You can soften coarse meat fibers by beating the finished minced meat on a wooden board. The meat dough can simply be thrown with force from palm to palm.

Butter will add greater tenderness, airy consistency, and juiciness to steamed cutlets.

Semolina is placed in liquid minced meat so that the steamed cutlets in a steamer or colander do not fall apart. Not only semolina helps keep its shape, but also other cereals: pre-boiled rice or millet.

Lovers of delicious food are usually partial to the delicious crust that forms when frying and baking foods. But among them there are also those to whom such a golden, appetizing formation seems superfluous.

And this does not mean that opponents of crispy crusts suffer from gastrointestinal diseases, adhere to diets or are afraid of dangerous cholesterol. Perhaps they are true gourmets, sensitive to the natural flavors of food created in an ascetic way - steamed.

Without crust

Vegetables and minced meat products cooked in evaporating water are juicy, tender and literally melt in your mouth. The action of steam slowly and gradually penetrates their structure, helping the dish to cook evenly.

A wonderful dish - steamed cutlets. Their smell, taste and color are subtle and unobtrusive. They preserve as much as possible the vitamins and microelements necessary for the body contained in the natural product. Moreover, despite their high nutritional value, they are low in calories.

We can do without a steamer

There are obviously not so few lovers of steamed cooking. Otherwise, equipment called “steamer” would not have become so popular. This unit is a very useful device, but you won’t find it in every kitchen.

If you don’t have a double boiler, a worthy alternative would be an ordinary saucepan, a colander (preferably with a flat bottom) and a plate or lid of a suitable size to cover it.

Instead of a colander, you can use a special grill for steaming food.

Some features

Before cooking steam cutlets without a steamer, form the cutlet mass. It is created in the usual way, but should be denser than molded for frying. The watery mixture will spread when steamed, and the dish will turn out unattractive. For density, add breadcrumbs or soaked bread to the minced meat.

When placing the cutlets in the bottom of a colander or wire rack, leave a little space between them to prevent them from sticking together.

There is no need to turn them over - they will not burn.

Steam cutlets with herbs

half a kilogram of minced meat
bulb
third glass of milk
2-3 slices of white bread
greenery
ground black pepper

Pour milk over slices of white bread and leave to soak for a quarter of an hour.

Grate the onion using a fine mesh grater. Chop the greens.

Mix the prepared ingredients. Beat the egg into the minced meat, add salt and pepper. Mix everything well and put it in the refrigerator for half an hour. Let the minced meat harden a little.

Don't forget: the minced meat must be dense. If just before cooking you find that it is a bit runny, add a little flour or breadcrumbs and stir.

Pour water into a saucepan three-quarters full and boil. The pan itself should fit the size of the mesh or colander. The bottom of the latter should not come into contact with the liquid.

Place the cutlets in a colander in one row. Place it on the pan and cover tightly with a lid. Cook with evaporating water. Don't turn it over. The cutlets will cook evenly without outside help. Just make sure that all the water does not evaporate.

Meat products take about half an hour to prepare, fish products - about twenty minutes. Do not overcook, otherwise the cutlets will become dry.

Steamed cutlets are usually served with red or white sauces based on broth, sour cream or butter. For a side dish, choose rice or mashed potatoes.

It takes literally 15 minutes to prepare, no more, but it brings with it enormous benefits. Gentle heat treatment preserves the maximum amount of amino acids, nutrients and proteins in the meat.

In a new frying pan, lightly fry three tablespoons of oil, the stuffed shrimp and a pinch of salt, add the tomato pulp and cook for 15 minutes, then place the cutlets on it. Let it absorb the sauce well by twisting it a few times, then slice some shredded mozzarella onto each patty, cover with a little sauce, and finish cooking with powdered Parmesan cheese. Let the cheeses melt, covering for 3-4 minutes and serving hot.

Consumption means that vegetables are cooked with steam so as not to lose their nutrients. And if we told you that the same principle applies to the flesh? Delicious and without added fat, here's how to cook steamed meat. Now we order them every time we allow oriental food. So why not try to bring them, perhaps back to our tables? Prepare ravioli pasta with 00 flour, water and salt. Mix and leave in film for one hour. Chop 100 g cabbage, 1 onion and 1 carrot.

We hope that all these arguments are quite enough to motivate you to cook the most tender steamed cutlets, and not in a colander, but in a regular frying pan, without dirtying unnecessary dishes.

Useful tips
The most dietary recipe
Alternative option
Reviews and comments

Before steaming cutlets in a frying pan for the first time, consider the following points:

Place 100 grams of ground pork, cabbage, carrots and onions in a bowl. Add 1 tablespoon soy sauce and stir. Use the filling to make ravioli. Cook them, covered, for about 15 minutes. Steamed Cooking Times: Table showing food timings for food processing with hot steam. What to steam and tips for new recipes.

If you're always in a hurry, steaming is your biggest ally: cooking times are relatively low! Cooking time does not represent the real benefit of the steaming technique: here the benefits are found in the most abundant amounts of micronutrients contained in the food that we need to steam.

Grind the meat in a meat grinder with a large mesh;

Add a little dried black bread to the minced meat. This way the cutlets will become incredibly juicy and tender in taste;
Be sure to include chopped onion and garlic in the cutlet recipe;
Lard and a little beef fillet, rolled together with the main meat, will add greater juiciness to the dish;
Try to prepare minced meat from several types of meat, and not from just chicken, pork or beef.

The most dietary recipe

Chicken cutlets steamed in a frying pan are made from the following products:

Steaming is a simple and natural way to prepare a variety of meat and vegetable dishes, all of which can be cooked in a steamer. When cooking on a steamboat, it is always important to pay attention to the amount of water included: the basket, or better yet, the food in it should not come into contact with the water.

There are different types of steam generators: electric ones, microwave ones or pairs with a classic basket. If you're just now approaching the world of steaming, the following table will show you the different products. Remember that size has a strong influence on cooking time, the larger the vegetable pieces needed and the longer it will take to finish cooking.

one bird breast;
5 slices of white loaf;
one carrot;
pairs of onions;
two garlic cloves;
100 g vegetable oil;
one egg;
2-3 tablespoons of sifted flour;
salt and favorite spices.

The entire process of preparing cutlets is as follows:

You need to remove the skin and fat, if any, from the breasts, and then rinse them under running water;
Cut the onions into four parts;
Garlic is peeled;
Meat and vegetables are passed through a meat grinder, and the bread is poured with milk (or water). After swelling, it also needs to be rolled together with the minced meat;
Flour and egg, salt, spices are added to the mixture and everything is thoroughly mixed;
Vegetable oil is poured into the frying pan, it heats up well, and you can lay out the pre-formed chicken cutlets;
The fire is set to minimum, the dish is covered with a lid, and its contents simmer;
You also need to pour a little vegetable oil into the second frying pan, and saute the grated carrots and chopped onion in it. This frying goes into the first pan with meat balls;

Times of Smoking Meat

Red meat can be steamed, but avoid large pieces and lots of fat that require cooking at higher temperatures. They should preferably be fillet, tender meat or any specially thinner cut cut. With the exception of chops, steaks and meats of high size.

Seafood steaming times

Chicken breasts: 10 minutes Turkey breasts: 10 minutes Pork tenderloin: 16 minutes. . Cooking times for meat and fish vary as do plant foods, depending on the thickness of the food. A lot depends on the size here. Generally speaking, we can say that it takes 8 to 10 minutes to cook 150 g of fish. We see cases exactly.

Next, the cutlets are filled with boiled hot water as much as possible, right to the edges of the frying pan, covered with a lid, and simmered over low heat for about 40 minutes. Liquid should be added as needed.

Mixed minced meat for steamed cutlets

The recipe for “triple” steamed cutlets in a frying pan requires the following starting products:

200 g each of pork, chicken and beef pulp;
one large onion and one fresh egg;
2 slices of white bread and 5 garlic cloves;
vegetable oil for frying;
meat seasonings and salt.

Development of events:

Fish fillet: mussels 10 minutes: 15 minutes shrimp and peeled shrimp: 5 minutes shelled shrimp: 10 minutes. It is important to monitor the progress of cooking so that you stop once the desired degree of softness has been reached! To achieve perfect steaming you need to follow a few simple steps.

Food must be cut into a single form so that it has the same dimensions and cooking time. Food should not be excessively stacked on top of each other because the steam needs to have a way to effectively circulate and cook the food across the entire surface.

Be careful not to overload your steamer.
The amount of water is critical.

Those who are beginners would do well to use an electric steamer: the power of the latest generation of steam generators has a built-in timer and stops cooking at the appropriate time.

Before you start frying the cutlets in a frying pan, you need to do some preparatory work. For example, it is recommended to soak meat overnight in water and grind it through a meat grinder only when dried and through a large mesh;
Along with the meat, you need to chop the onion and garlic;
Next, the recipe involves mixing the meat base, spices and bread soaked in milk or water. Remember that the bread must be squeezed out well before adding it to the minced meat cutlets;
From the latter, small balls are formed, which are laid out on a hot frying pan with well-heated vegetable oil. They need to be slightly pressed with a spatula and fried for 3 minutes. The dish does not need to be covered with a lid yet;
If desired, the balls can be turned over, but then they will be crispier and less dietary. In any case, they need to be poured with boiling water or vegetable broth directly into the frying pan, tightly closed with a lid and brought to readiness.

Alternative option

We hope you understand the basic principle of how to make steamed cutlets without the help of a colander or steamer, but in a regular frying pan. If frying and being on duty at the stove is not your option, try preparing a similar dish in the oven.

In addition, an electric steamer allows you to control, at least visually, the cooking process. Here are some recipes for cooking with a steamer, bamboo basket, or any pot suitable for steaming. Steamed fish with aromatic herbs. Choose sea bass, or if you prefer, steam cooking is also very suitable: sunflower, sole, bass, salmon or trout.

When you are waiting for the fish to cook, prepare the seasoning: 1 tablespoon oil, half tablespoon apple cider vinegar, chopped aromatics such as thyme, parsley, mint and onion. After evaporation, season the fish with a mixture of oil, vinegar and aromatic herbs.

For this culinary experiment you will need:

0.5 kg of any, preferably prefabricated, minced meat;

one onion and two potatoes;
a pair of garlic cloves and 5 bread slices;
4 tbsp. mayonnaise;
100 g butter;
black pepper powder, salt and breadcrumbs.

With all this you have to do the following:

Steamed vegetables. That's why we provide a recipe for steamed vegetables. For this pairing recipe, you can use all the vegetables you want. Mix 600 grams of raw vegetables until creamy. Mix with 6 egg whites stuck in snow. Add 150g lean ricotta, salt, pepper, nutmeg and chopped apricot. Mix all the ingredients and transfer them to a small terrine. Cook the steam turbines individually for approximately 40 minutes.

It is one of the most popular and well-known Italian meat dishes, loved by young and old alike, so much so that the cutlet is usually the star of children's menus in restaurants throughout Italy. But this term may be too vague; To testify how much this dish is loved throughout the peninsula, let's try to see how many versions there are: there is the Milanese cutlet, the leader admitted, but also the Bolognese or Petronian; This is “Palermo”, which is “on Catanzee” and, finally, Viennese - the famous Wiener Schnitzel.

Mix the minced meat with grated potatoes, chopped onions, garlic passed through a press, spices and bread slices soaked in water/milk. Don't forget to add mayonnaise and mix everything well;
Cutlets should be formed with wet hands and placed on a baking sheet covered with oiled parchment;
The meat pieces are placed in a preheated oven for 15 minutes, after which a small piece of butter is placed on each cutlet. It will make the dish tender and juicy;
After such a culinary move, the dish should be heated for another 15 minutes.

Try at least one of the proposed recipes, and steamed cutlets will definitely become your family’s favorite dish, bringing with them only one benefit. Bon appetit!

Since the 80s, however, the place where the picturesque and delicate "elephant's ear" has been conquered. Or are meat cuts used? Milanese Doc: Traditionally, the cutlet in Milan uses a veal cutlet, about 2cm high and bone-in, made from the center of the carré. For some the bone is optional, for purists it is a must. Remember to trim the fat that covers the bone to prevent it from burning, detach the underlying connective tissue, and cut the edge with 3-4 scissors to prevent baking.

Use a fork to sear the meat and the cutlet will be crispy. Work the cutlet at a time, passing it through the egg first, slamming it on both sides, leaving it to drip, and finally pressing into the bread crumbs to get a gloopy coating. To fry, you should only use a generous amount of oil, adding more if necessary, and scraping the pan between one patty and another. It is advisable to use clarified oil to raise the smoke point: it will burn less easily.

Steamed dishes are very healthy because this way the food retains the maximum amount of nutrients.

You can cook any food in a double boiler, including cutlets. They can be prepared from meat, fish, mushrooms and vegetables. They are not only dietary, but also very tasty. Steamed cutlets are recommended for pregnant women and nursing mothers, children, and athletes.

Sick of nostalgia, it's not too bad, especially if it's also served with a bone and provided it's not "dressed" with shell and cherry tomatoes that soak up the pan and have been doing so for years. Of the classic Milanese, including the leading edge to avoid curling. Wiener Schnitzel: This can be either calf or pork. He's deadpan and trim. Initially, it is not fried in butter, but in lard. It is always served with a lemon squeeze to squeeze onto the still hot pan.

For the Bolognese stick, we use walnut, walnut or drumstick walnuts. They press the pieces together as for Milanese and bake in oil until golden brown. But it doesn't end here: the cutlets are at this point placed in individual dishes, then topped with a slice of raw ham and finally with Parmesan Reggiana flakes, which will be loosened by boiling the hot broth.

They are served with side dishes or as independent dishes.

Delicious pork cutlets

Required ingredients:

600 g – minced pork;
40 g – champignons;
150 g - loaf pulp;
greenery;
seasoning for pork meat - to taste;
1 onion;
pepper and salt to taste.

The time spent on the dish is one hour and fifteen minutes.

The paletermine or meat patty differs at several points. The lightly cut slices are then baked on the stove top and lightly brushed with oil. Before serving, sprinkle them with grated lemon juice. Sometimes they are prepared for the plate. The cottage cutlet is prepared by marinating the veal scallops in wine vinegar and olive oil for a few minutes; Once well drained from the marinade, the pieces are first pressed into grated peppercorns and then passed into a beaten egg. Finally, the meat is baked in breadcrumbs, seasoned with parsley and chopped garlic, and fried in plenty of butter until golden brown.

Calorie content of the dish: 216 kcal.

How to cook cutlets in a double boiler:

Bread, soaked in water and squeezed out, should be added to the minced meat. Mix thoroughly.
Finely chop parsley, onions and dill and mix with minced meat.
Add seasoning to taste, salt and pepper, stir.
Cutlets are formed from minced meat.
Cut the champignons into cubes and place in the middle of the cutlets.

Cook in a double boiler for about forty-five minutes. As a side dish, culinary experts advise serving rice, buckwheat porridge or mashed potatoes with the cutlets. You can decorate the dish with a sprig of basil.

But baking and serving the perfect patty is not as straightforward and easy as it might seem. 1_ for a better grip in the pan, it is recommended to lightly rinse the flour cutlet before passing it into the egg, beaten with a little pepper, but not salt: salt essentially drains the moisture from the meat and thus damages the panatura, which can become detached .

For panning you should use sliced fresh pancrare slices, fry and then finely chop or bake the grated or minced meat. It is best to prepare the pan at this time. Always control the flame so it doesn't get too high and burn the bread.

Chicken cutlets with cheese

This dish is light and tasty. In addition, it is very useful for little gourmets, pregnant women and diabetics.

Required products for 1 serving:

0.6 kg – chicken meat;
100 g – semi-hard cheese;
1 carrot;
1 onion;
2 eggs;
4 tbsp. l. sour cream;
90 g – bread (pulp);
70 ml – milk;
greenery;
chicken seasonings;
salt.

Cooking time: 55 min.

If the cutlet has a bone, be sure to pour a teaspoon of hot oil several times onto the meat next to the bone, which is thicker than usual and often not well cooked. 6_buy the cutlet on several sheets of kitchen paper, pressing it well: an excellent cutlet should be dry. Save it only when servicing it, even if you prepare it in advance.

Not to be confused with the naked elephant's ear, the truth should be high, with the bone and preparation should follow the dictates of tradition. Here are 5 rules to make it perfect. The correct cut of meat We are from the base: this is a rib cut from caviar, about 3 cm in height and with bone. Make no mistake when you go to the butcher to buy it. Remember, don't hit it before cooking, but remove the side pains in this case, remove the outer fat, put a couple of notches on the edge to avoid chewing the meat while baking.

Calorie content: 115 kcal per 100 grams.

Chicken cutlets with cheese in a double boiler are prepared as follows:

These cutlets are cooked in a double boiler for half an hour. You can serve boiled potatoes as a side dish with this dish. You can pour the sauce over the cutlets and garnish with dill.

Frying in clarified oil. No butter, Milanese potato maila in clarified butter. To make this at home, melt the butter for 15 minutes in a bain marie and then strain it with a thick straw chopper, this way it can hold up to the smoky flavor and the fry will be golden, dry and crispy. Presumably calculate that the ideal is to use 300g of clarified butter to fry two cutlets, and the temperature specified to get a good result is 160 degrees.

Beware of baked goods. If you think that baking is a minor aspect, you are wrong, so it does not detach from the meat and wraps perfectly, the cutlet should first go into the flour and then into the beaten egg, only after into the grated bread. As for the proportions of the various ingredients, for two cutlets, serve a tablespoon of white flour, two eggs, 100 g of coarse grated bread. The bone also comes with the rest. Once the meat is in the egg, lift it up and let it drip off so the excess egg is destroyed and doesn't taste too good.

How long to cook beef cutlets in a double boiler

This dish is very tender and nutritious. Juicy and soft cutlets will suit everyone's taste. They are easy to prepare.

Products:

800 g – beef brisket;
150 g – white bread pulp;
a little garlic (to taste);
1 onion;
100 ml – milk;
1 egg;
dried greens;
salt;
30 ml – vegetable oil.

How long does it take to prepare the dish: 40-50 minutes.

Calorie content: 160 kcal per hundred grams.

Recipe step by step:

Beef cut into pieces, peeled garlic and onion should be chopped in a meat grinder twice.
Add bread soaked in milk.
Beat the egg into the mixture.
Spices and dried herbs are added to the minced meat to taste, salted and mixed thoroughly.
Form small cutlets.
Grease a steamer (sieve) with oil and place the cutlets.

Cook the dish for 35 minutes. Pearl barley, buckwheat or barley porridge is served as a side dish. Basil and parsley are greens that can be used to decorate a dish.

Fish cutlets

Steamed fish cutlets in a double boiler are an excellent dietary dish with a delicate taste. Suitable for those people who want to lose excess weight.

What is needed for the dish:

0.5 kg – fish fillet;
2 pcs. - onion;
2 slices of bread;
100 ml – milk;
100 g – flour;
pepper, salt - to taste.

Cooking time: 35 minutes.

Calorie content of cutlets: 140 kcal.

Step-by-step instruction:

Onions, fish and bread soaked in milk are passed through a meat grinder or blender.
Add egg and flour.
Salt and pepper the minced meat to taste.
Form cutlets. You can put chopped greens in the middle of each.

Cook for 20 minutes.

Liver cutlets with semolina

Liver cutlets with the addition of semolina can be served for breakfast, dinner or lunch. They are a low-calorie dish, moreover, very tasty and tender.

Ingredients for the dish:

0.7 kg – beef liver;
egg;
6 tbsp. l – semolina;
1 onion;
1 small garlic (a few cloves);
3 tbsp. l. - sour cream;
40 ml – vegetable oil;
pepper, salt - to taste;
greenery.

How long to cook: 55 min.

Calorie content: up to 140 kcal.

Recipe for steamed liver cutlets with semolina:

The liver should be chopped and minced together with garlic and onions in a meat grinder.
Sour cream, semolina and egg are added to the minced meat.
Pepper, salt and mix thoroughly.
Leave for half an hour for the semolina to swell.
Form cutlets and place them on a steamer sieve.

Steam for half an hour. Liver cutlets can be served as a separate dish or with any side dish.

Recipes for steamed vegetable cutlets

Vegetable cutlets are great for vegetarian meals. Steamed, they have the maximum amount of vitamins. In addition, these cutlets are very tasty and have an appetizing appearance.

You can prepare a dish from various vegetables by chopping them using a meat grinder, grater or blender. Therefore, there are a large number of recipes.

In sesame with semolina

These cutlets are very appetizing and healthy; children eat them with pleasure.

What products are needed

potatoes – 4 pcs.;
beets – 2 pcs.;
carrots – 5 pcs.;
semolina – 60 g;
onion – 1 pc.;
white sesame – 10 g;
boiled water – 2 tbsp. l.;
prunes – 50 g;
salt – 2 g.

Cooking time: 50 minutes.

Calorie content – 105 kcal.

Step-by-step instruction:

Potatoes should be boiled or baked in the oven.
The carrots need to be grated, and the excess juice is separated. The same action is done with beets.
Finely chop the onion.
Mix carrots, onions and beets. Add semolina to them, previously filled with boiling water.
Potatoes must be chopped in a blender and mixed with other vegetables.
Add finely chopped prunes, salt and mix thoroughly.
Then small cutlets are formed and sprinkled with sesame seeds.
Place the cutlets in a steamer bowl and cook them for half an hour.

Carrot-oatmeal balls

The dish is intended for little sweet tooths, although adults will not refuse sweet cutlets.

Ingredients:

carrots – 8 pcs.;
oatmeal – 6 tbsp;
butter – 80 g;
sugar – 5 tbsp. l.;
flour – 200 g;
salt – 3 g.

Time: 40 min.

Calorie content: 60 kcal per 100 g.

Cooking instructions:

The carrots are chopped and the resulting juice is drained.
Then you need to add the remaining ingredients and mix.
Form small cutlets that are placed in a double boiler.

Cook for 25 minutes.

Drizzle with butter or sour cream. You can add jam or honey for a special taste.

To make your dishes juicy and tasty, it is important to adhere to the following recommendations regarding their preparation:

It is better to place the cutlets on the lower level of the steamer;
It is advisable to cook for at least half an hour, you can extend cooking up to sixty minutes;
To obtain a golden crust, cutlets can also be fried in olive oil in a frying pan;
when using a double boiler, to prevent burns, it is recommended to wear special gloves for working in the kitchen;
At the same time, while preparing the cutlets, you can steam vegetables, which will become an excellent side dish for the dish;
to prepare vegetable cutlets, you can use boiled or raw products;
To make the cutlets easier to sculpt, your hands should be moistened in water;
It is recommended to make a sauce from the moisture that has evaporated from the food and remains in the steamer pan, to which flour, tomato paste, salt and pepper are added.

There are many recipes for making steamed cutlets. Therefore, everyone can find their favorite dish from such a variety.

When steamed, cutlets are not just tasty. They are also extremely useful due to the fact that due to the absence of fat in this method of heat treatment of the dish, it will contain significantly less harmful cholesterol and calories. On the contrary, it will be possible to preserve many times more vitamins and other nutrients than with a different method of preparation.

This food has one more advantage: it is suitable for the diet of people of virtually any age. It can also be enjoyed by children who are just beginning to get used to eating dishes from the common table, as well as those who are sick and must be on a special diet. As a rule, doctors do not prohibit steaming cutlets in such situations and often even recommend them - to saturate a weakened body with proteins.

However, some link the creation of the above dish to the presence of a special device in the house - a double boiler. There are those who believe that in the absence of such a device it will be very difficult to find an adequate replacement for it. This approach is incorrect because in reality there are several ways to make steamed cutlets without a steamer.

One of the simplest methods known to a considerable number of housewives is the use of a flat-bottomed colander or sieve along with a sufficiently capacious saucepan with a lid. The latter should be slightly larger in diameter than the first, but such that they do not fall into it, but are held at the top.

The pan must be filled with enough liquid. However, its level, even when boiling, should be left just below the bottom of the sieve or colander. The dish is steamed, not boiled! However, you should not allow the liquid to completely boil away.

You can make cutlets according to any suitable recipe. For example, from half a kilogram of meat, a quarter of a white loaf pre-soaked in a glass of milk, one onion, an egg and spices. Traditionally, all components are passed through a meat grinder, and not very large balls are formed from the resulting mass.

The cutlets should be placed in a sieve or colander so that a small distance is maintained between them. Next, the vessel must be placed on top of a pan with boiling liquid and covered with a lid. Reducing the heat slightly (to medium), you need to cook the food for about 30-40 minutes. To determine readiness, break one cutlet. The meat inside it should be uniform in color, and the flowing juice should be transparent.

For other methods of creating steam cutlets, a metal sieve is also useful. In addition to this, you will need pans of various sizes, a piece of gauze at least 50x50 cm, twine and a grill grate from the microwave.

Pour water into one of the saucepans, whose diameter is about 20-25 cm, and cover everything with gauze, tying it tightly with twine. The fabric then needs to be pushed down a little to form a kind of hemisphere. After boiling water, place the cutlets on cheesecloth and, covering the pan with a lid, cook the dish for 35-40 minutes.

Instead of gauze, you can try placing a special rounded grill stand inside a pan of suitable diameter. Heat treatment of cutlets on it usually lasts about 40 minutes.

In each case, you need to ensure that the lid on top tightly closes the pan. Otherwise, the cooking time for steam cutlets will be increased - up to 60 minutes, or even more.

This dish will differ from its fried version in the absence of a golden brown crust. At the same time, however, it will be much juicier and more tender in taste.

Ingredients

Chicken breast – 1 pc.

Bran loaf – 2 slices

Chicken egg – 1 pc.

Seasoning for cutlets - to taste

Onion – 1 head

Butter – 30 g

Garlic - to taste

Flour - as needed

126 kcal

Cooking process

Diet cutlets are a healthy and necessary dish not only in medical nutrition, but also when you need to decompress well after the holidays. The recipe for steaming cutlets without a steamer is a big lifesaver for housewives. Not everyone has a pressure cooker, steamer or multicooker, but almost every home has a sieve or colander.

I suggest cooking the most tender chicken cutlets in a colander. Our family really liked the option of cooking steamed cutlets without a steamer - because of its simplicity and accessibility. Washing the colander turned out to be faster than fiddling with “normal” devices designed for steaming dishes.

The composition of the cutlets is the simplest. We need a skinless chicken breast, two slices of bran bread or loaf, onions and garlic, as well as salt, butter and a little seasoning for cutlets - to taste. Flour is taken as desired.

First you need to prepare the main products for twisting in a meat grinder. Chicken, onion and loaf are cut into pieces.

The prepared ingredients are passed through a meat grinder.

The resulting minced meat is salted and seasoned with cutlet spices. Let's use just a little bit of seasoning.

Break a chicken egg into minced meat.

After which the minced meat is mixed very thoroughly into a homogeneous cutlet mass. The better you mix the minced chicken, the more tender the steamed cutlets will be.

Round cutlets are formed from homogeneous minced meat. To prevent viscous minced chicken from sticking to your hands, they are moistened with water. The bottom of the colander is pre-lubricated with butter, and then you need to place the cutlet blanks in it. Cutlets that are too “liquid” can be dredged in flour if desired. The colander is placed on a pan of boiling water and covered with a lid. Actually, this is how our steamed cutlets will be prepared without a steamer.

Control the active process of boiling water in the pan and in 45-60 minutes the steamed cutlets will be cooked. Try it! If you are completely satisfied with the taste of the cutlets, carefully remove the cutlets onto a plate. Garnish with herbs and serve as a healthy second for lunch.

A double boiler is not so important when “the need for invention is cunning,” as it turned out.

Steamed cutlets without a steamer
A proven recipe for steaming cutlets without a steamer, step by step with photographs.

Lifestyle Food

Without crust

We can do without a steamer

If you don’t have a double boiler, a worthy alternative would be an ordinary saucepan, a colander (preferably with a flat bottom) and a plate or lid of a suitable size to cover it.

Instead of a colander, you can use a special grill for steaming food.

Some features

When placing the cutlets in the bottom of a colander or wire rack, leave a little space between them to prevent them from sticking together.

There is no need to turn them over - they will not burn.

Steam cutlets with herbs

half a kilogram of minced meat
bulb
third glass of milk
2-3 slices of white bread
greenery
ground black pepper

Pour milk over slices of white bread and leave to soak for a quarter of an hour.

Grate the onion using a fine mesh grater. Chop the greens.

Mix the prepared ingredients. Beat the egg into the minced meat, add salt and pepper. Mix everything well and put it in the refrigerator for half an hour. Let the minced meat harden a little.

Don't forget: the minced meat must be dense. If just before cooking you find that it is a bit runny, add a little flour or breadcrumbs and stir.

Pour water into a saucepan three-quarters full and boil. The pan itself should fit the size of the mesh or colander. The bottom of the latter should not come into contact with the liquid.

Meat products take about half an hour to prepare, fish products - about twenty minutes. Do not overcook, otherwise the cutlets will become dry.

Steamed cutlets are usually served with red or white sauces based on broth, sour cream or butter. For a side dish, choose rice or mashed potatoes.

How to cook steam cutlets without a steamer?
Lovers of delicious food are usually partial to the delicious crust that forms when frying and baking foods. But among them there are also those who...

Many people know about the dangers of fried foods. But at the same time, no one is in a hurry to give up cutlets, chops, fried potatoes and other not very healthy, but at the same time very tasty dishes. However, it is quite possible to find an alternative to such food. And sometimes it is simply necessary to do this, because with many health disorders, fried foods are strictly prohibited. A good substitute for fried foods are those that are steamed. Let me tell you how to cook steamed cutlets in a slow cooker and without a steamer, in a frying pan?

How to cook steamed cutlets in a slow cooker?

To prepare simple, tasty and very healthy cutlets, you need to stock up on half a kilogram of minced meat (from a mixture of pork and beef), a quarter of a white loaf, half a glass of milk, one egg, one medium onion and some salt and pepper. You can also use herbs (parsley or dill) if desired.

First of all, prepare the minced meat. Cut a piece of loaf and fill it with milk. Chop the onion into smaller pieces (or chop it in a blender). Combine minced meat with egg and onion in a deep container. Mix well. Remove the soggy loaf from the milk, squeeze out excess liquid from it and add it to the mince. Mix until smooth with your hands. Add salt and pepper to the minced meat and mix again. Form into cutlets. Grease a steamed baking dish with sunflower oil and place the cutlets in it. Pour water into the multicooker bowl, place the steamer pan and close the lid. Activate the “steam” mode and set the time to twenty minutes. After ten minutes, you can easily turn the cutlets over to the other side, but this is not necessary.

Steamed beef cutlets with cheese in a slow cooker

To prepare such a delicious dish, you need to prepare half a kilogram of homemade minced beef, one large onion, a couple of eggs and a tablespoon of butter. Also use ten grams of fresh herbs, one hundred grams of hard cheese and some ground black pepper, oregano and salt (to taste).

It is better to prepare the minced meat for such cutlets yourself - from young beef. Turn it in a meat grinder, add finely chopped onion, egg and spices. Knead the minced meat by hand until smooth and leave for five minutes to rest.
Grind hard cheese on a grater.
Add softened butter to the prepared minced meat and mix again.
Form the minced meat into a ball, press it with your finger and put a little grated cheese into the cavity. Fold the edges of the minced meat and form a cutlet of the desired shape.
Place the cutlets in a steamer container, greasing it with a small amount of vegetable oil. Fill the bowl with water and activate the “steam” mode. Cook the cutlets for twenty minutes.

How to steam cutlets in a frying pan?

If you don’t have a steamer or multicooker on hand, steamed cutlets can be cooked in a frying pan. To do this, you need to prepare one poultry breast, five slices of white loaf, one carrot, a couple of onions and a couple of garlic. Also use one egg, a couple of tablespoons of sifted flour, some salt and spices, depending on your taste preferences.

Remove fat and skin from the breast, rinse the meat and cut into arbitrary pieces. Cut the onion into quarters and peel the garlic. Also chop the carrots randomly. Pass the prepared ingredients through a meat grinder. Pour boiling milk or boiling water over the loaf crumb, then mash with a fork. Stir this bread into the minced meat. Add flour, egg and spices to the mixture, then stir until smooth.

Form the minced meat into patties. Place them in a hot frying pan greased with vegetable oil and pour a glass of hot water. Cover the pan with a lid and leave it on low heat until the cutlets are cooked.

Steam cutlets in a frying pan

To prepare such a delicious dish, you need to prepare three hundred grams of veal or lean beef, the yolk of one egg, a medium onion, and boiled carrots. Also use a tablespoon of thick sour cream, a few green onions, seasonings and salt depending on your taste preferences.

Turn the minced meat through a meat grinder. Grate the onion or chop it in a blender, add it to the minced meat. Grate the boiled carrots or cut them into small cubes. Also chop the green onions. Add these ingredients to the minced meat. Add the yolk and a spoonful of thick sour cream there. Season and salt the minced meat and mix it thoroughly until smooth. Place the resulting mixture in the refrigerator, covering with cling film, for about half an hour.

Form cutlets from the prepared minced meat by wetting your hands with cold water. Place them in a heated frying pan, greased with vegetable oil, and pour boiling water over them. Cover the container with a lid and cook the cutlets until done.

How to cook steamed cutlets without a steamer? How else to replace the steamer?

Instead of a double boiler, you can use an ordinary saucepan of sufficient diameter - just cover it with gauze folded in several layers. Securely secure its ends, for example, with an elastic band, and hide them inside the pan. Of course, before doing this you need to pour water into the pan. Bring the water to a boil, then place the cutlets on cheesecloth and cover with a lid or basin. This way you can cook cutlets, vegetables, and other steamed dishes.

How to cook steamed cutlets in a slow cooker, without a steamer in a frying pan?
Many people know about the dangers of fried foods. But at the same time, no one is in a hurry to give up cutlets, chops, fried potatoes and other not very healthy, but at the same time very tasty dishes. Them