PP cutlets from minced chicken in a slow cooker. Chicken cutlets in a steamer (in a slow cooker)

Properly steamed cutlets in a slow cooker have several advantages. This dish is tasty, healthy and does not contain extra calories. You can prepare cutlets from either meat or fish, or from minced vegetables.

Ingredients: 630 g of minced chicken, 1-2 potatoes, salt, carrots, egg, onion, freshly ground pepper.

The finished minced chicken is combined with finely grated vegetables. If the housewife processes the meat herself, then you can immediately put the chicken through a meat grinder along with potatoes, carrots and onions.
The mixture is salted, sprinkled with pepper and kneaded very well.
Small cutlets are formed from it, which are laid out in a container for steaming dishes.
Water is poured into the container of the “smart pan”. A nozzle with blanks is installed on top.

Tender steamed chicken cutlets will take 25-30 minutes to cook in a slow cooker. Before serving, sprinkle with herbs.

Minced fish recipe

Ingredients: half a kilo of prepared minced fish, 2 medium slices of white bread, salt, egg, 120 ml of low-fat milk, onion, a little flour and spices to taste.

The crusts are cut off from the bread, after which it is soaked in cold milk. After a few minutes, the crumb is squeezed out of excess liquid and mixed with the finished minced fish.
Onion puree is added to the mixture. To do this, the peeled vegetable is ground in a blender.
The base is salted and an egg is driven into it. You can use any aromatic herbs.
Cutlets are formed and rolled in flour. You can cook them with filling, for example, greens or melted cheese.

In a special basket, steamed fish cutlets are cooked for 20-25 minutes in the appropriate multicooker mode.

Beef cutlets with steamed cheese

Ingredients: half a kilo of homemade ground beef, 2 eggs, 90 g of semi-hard cheese, salt, 2 onions, a slice of butter, fresh garlic to taste.

You can use ready-made minced beef or prepare it yourself from a piece of meat pulp.
Finely grated onion is added to the resulting mass.
Next, raw eggs are added to it, as well as salt and crushed garlic to taste.
After thoroughly kneading, the minced meat is left for a few minutes so that it is well saturated with vegetable juice and the aroma of garlic.
Small cutlets are molded from the infused mixture. First, a thin flat cake is formed in the palm of your hand, cheese and a little butter are placed in the middle. You can use this dairy product in any form - both grated and a whole miniature piece.
Next, the edges of the workpiece are tightly pinched, and it is pressed down with the palm of your hand. If you add too much cheese, most of it will simply leak out into the pan while frying.

Beef cutlets with a spicy garlic note are placed on a wire rack, placed in a multicooker with a bowl filled with water, and cooked in the “Steamer” program for 20-25 minutes.

Turkey

Ingredients: half a kilo of turkey meat, egg, salt, fresh garlic to taste, 1/3 of a small zucchini, 3 tbsp. spoons of oatmeal, a little flour, onion.

The turkey meat is put through a meat grinder along with the onion. These same ingredients can simply be ground in a special blender attachment.
The flakes are poured with a small amount of boiling water, after which they are lightly wrung out and sent to the minced meat.
The mass is salted, finely grated zucchini and chopped garlic are added to it. The egg is driven in here last.
The minced meat is formed into smooth round products, which are rolled in flour and placed on a mesh for steaming.

They are prepared in the appropriate mode of the device for 35-40 minutes.

Variant of minced pork cutlets

Ingredients: 320-370 g pork pulp, 120 g lard, large carrots, salt, egg, a pair of garlic cloves, any aromatic herbs, 2-3 small onions, half a multicooker glass of semolina.

Cutlets made from homemade minced meat always turn out especially tasty. To prepare it, the selected piece of pork pulp is washed with running cold water along with lard, and then cut into medium pieces.
Peeled onions, garlic and carrots are also chopped into small pieces. The orange root vegetable is an optional component and can be omitted.
All prepared ingredients are ground in a meat grinder or a suitable blender attachment.
With the addition of so many vegetables, the mass usually turns out very juicy. To prevent future cutlets from falling apart, half a glass of semolina is added to the minced meat. You can replace the specified cereal with cracker crumbs.
A chicken egg is driven into the mixture, salt and any aromatic herbs are added. Miniature cutlets of the same shape and size are molded from it.
3 multicooker glasses of water are poured into the bottom of the appliance. A steaming basket is placed on top, on which minced meat cutlets are laid out. The stand should be pre-lubricated with any vegetable oil.

In the “Steaming” mode, the workpieces are processed for 35-45 minutes.

Steamed carrot cutlets

Ingredients: 70 ml heavy cream, 420 g carrots, egg, salt, 1 teaspoon sugar, 2-3 tbsp. spoons of semolina, 40 g butter, 3 tbsp. spoons of crumb crumbs.

The carrots are cut into large cubes and then boiled in cream until soft. The finished vegetable is pureed with butter, granulated sugar and salt.
Semolina is added to the hot mass. While the mixture cools to room temperature, the cereal will have time to swell sufficiently.
An egg is added to the mixture. The components are kneaded until smooth.
Small pieces are formed from the “minced meat”, which are rolled in breadcrumbs and laid out on a special grate greased with oil.
To steam cutlets, turn on the appropriate mode for 20-25 minutes.

Ingredients

chicken fillet - 500 g;
carrots - 1 pc.;
onion - 1 pc.;
egg - 1 pc.;
semolina - 2 tables. spoons;
kefir - 80 ml;
butter - 40 g;
salt;
ground black pepper.

Cooking time - 1 hour 15 minutes.

Yield: 20 cutlets.

Steamed chicken cutlets, the recipe with photos of which is outlined step by step below, can rightfully be classified as a dietary dish. After all, they are prepared from lean chicken meat and using gentle technology. Steamed minced chicken cutlets in a slow cooker retain all the vitamins, as well as their original color and shape. The presence of kefir and butter in the minced meat makes them more tender. Adding carrots gives steamed chicken cutlets in a slow cooker a pleasant taste and a more appetizing appearance.

It should be noted that the calorie content of such cutlets is only 167 kcal per 100 g.

How to cook steamed chicken cutlets in a slow cooker

Wash the chicken fillet, pat dry with paper towels and cut into pieces. Peel and rinse onions and carrots.

Pass the meat and onions through a meat grinder. Grate the carrots onto a fine grater and add to the meat. Mix everything well.

Beat an egg into the minced meat, pour in kefir. Add salt, a little pepper and stir the resulting mass well.

In this recipe, steamed chicken cutlets are prepared in a slow cooker without bread, but with the addition of semolina. You need to pour it into the minced meat, add softened butter there, mix again and leave for about half an hour so that the semolina swells. After this, the minced meat needs to be mixed again.

Grease a plastic container for steaming with a small amount of vegetable oil (it is better to use refined oil with a neutral odor). Pour 400 ml of water into the multicooker bowl and place the container on it. Now you can start making cutlets. For convenience, you need to place a container of water next to the minced meat in which you can wet your palms. Wet your hands and scoop out about half a tablespoon of minced meat. Form a round or oblong cutlet and place in a container.

You can cook steamed cutlets from minced chicken without a steamer installed in a multicooker. To do this, you can use a steaming stand, which is placed in a large-diameter pan. You need to pour a little water into the pan (enough so that it does not reach the stand) and bring it to a boil. The surface of the stand also needs to be lubricated with oil. Place the cutlets on a rack and place it in a pan of boiling water. Cover the pan with a tight-fitting lid. The question arises, how long to cook steamed chicken cutlets? Practice has shown that 25 minutes is quite enough.

If you cook steamed cutlets from minced chicken in a multicooker, then you need to place a bowl and a container with cutlets in it, turn on the “Steam” program and set the timer for 25 minutes. After the signal sounds that the steamed chicken cutlets are ready, they should be transferred to a plate and served immediately. If the cutlets have cooled down, they can be reheated very easily. To do this, pour a little water into the bottom of the saucepan and put a piece of butter. Then place the cutlets in it and simmer for 5-10 minutes. The cutlets will become hot and juicy again.

These dietary steamed chicken cutlets in a slow cooker can be served with any side dish - potatoes, rice or pasta. Also offer them greens and fresh vegetables or a salad made from them.

Now you can easily cook steamed chicken breast cutlets in a slow cooker.

We wish you bon appetit!

Ingredients:

chicken fillet (or prepared minced meat) – 600-700 gr.
hard cheese – 150 gr.
chicken egg – 1 pc.
onion – 1 pc.
white roll or loaf – 100 gr.
milk – 100 ml
salt and spices to taste

Chicken, and especially the breast, is a real dietary product - it is meat with virtually no excess fat, light and tasty, if, of course, it is cooked correctly, since the breast itself is rather dry. Boiled or fried breast is often found in various salads, but now I want to tell you, dear visitors of the culinary site, about a dish that, having a wonderful taste, is also very healthy, suitable for athletes and those who, for some reason, adhere to certain diets . So, the yummy we’ll be talking about is steamed chicken cutlets in a slow cooker. Having prepared them, you are convinced once again that healthy food can be not only healthy, but also very tasty, because the cutlets turn out very juicy and soft, in particular, thanks to the addition of a favorite ingredient by many - cheese! You and your children will definitely like this dish.

Cooking method

The necessary products are on the table, the multicooker is ready for use, which means it’s time to start.
I prepare minced meat for chicken cutlets with cheese in a slow cooker in the same way as for regular ones. To begin with, I fill the white bun with milk, and I’ll do the minced meat myself.
Today, modern people have so many helpers in the kitchen that making minced meat yourself is not a big deal. Pre-washed and dried chicken meat (I prefer breast), and along with it the onions, cut into small slices.
I pass the fillet, onion and soaked bread (I squeeze it a little first to get rid of excess milk) through a meat grinder. To this mass I add an egg, salt and spices. I knead thoroughly.
There is one more important ingredient left - cheese, you can simply add it to the minced meat, grate it or cut it into small pieces, or you can place it inside each piece. I decided to make two types of cutlets: with cheese inside for my daughter (she really likes melted cheese) and with cheese added to the minced meat for my husband and me. To do this, I grate half of the cheese on a fine grater, and cut some into small pieces.
I divide the mixture for the cutlets into two parts, add grated cheese into one of them and mix.
Using wet hands, I form the resulting minced meat into cutlets and immediately place them in a bowl for steaming. For cutlets with cheese inside, I pinch off a part of the minced meat, shape it into a flat cake, place a piece of cheese, and then pinch it to make a cutlet. I pour a sufficient amount of water into the multicooker saucepan (preferably hot, it’s faster) and place the bowl of cutlets on top.
I set the “cook for steam” program. To cook steamed chicken cutlets in a multicooker, 20-25 minutes are enough, starting from the moment the signal sounds. I remove the finished cutlets from the tray and send the next portion, making sure to check the presence of water in the multicooker. By the way, from this set of products I got 12 cutlets.
That's it, steamed chicken cutlets in a slow cooker are ready! I serve them warm with a generous portion of fresh vegetable salad. This photo shows a cross-section of a steam cutlet with cheese - the kind I cooked for my daughter, with a whole piece of cheese.

As you can see, cooking steamed cutlets in a slow cooker is not a complicated process at all, and incredible aromas during the cooking process scatter throughout the apartment, and I don’t even have to call my husband and daughter to the table, they come to the kitchen themselves! Bon appetit!

Step 1: prepare the chicken fillet.

First, rinse the fresh chicken fillet under running cold running water, dry it with paper kitchen towels, place it on a cutting board and, using a sharp kitchen knife, remove cartilage, excess fat, and thin film. Then we chop the chicken into small pieces ranging from 2 to 3 centimeters in size and grind them in any convenient way to a porridge-like homogeneous mass. This can be done using an electric or manual meat grinder with a medium mesh, a food processor or a stationary blender, regardless of the choice, any of these kitchen appliances will ideally cope with the task.

Step 2: prepare two types of onions and the remaining ingredients.

Next, using a clean knife, peel the onions and remove the roots from the green onions. Then we thoroughly rinse the vegetables to remove any dirt, dry them, place them on a new board and continue preparing. We either chop the white onion in the same way as meat, or chop it into very small cubes measuring from 4 to 6 millimeters, and simply chop the green one finely. After that, put the rest of the necessary ingredients on the countertop and move on.

Step 3: prepare the minced meat.

Place the ground chicken into a deep bowl. Add semolina there, break one raw chicken egg, and also put two types of chopped onions: white and green. Season everything to taste with salt, ground black pepper and mix with clean hands or a tablespoon until smooth.

Step 4: form and cook steamed chicken cutlets in a slow cooker.

Now we install a multicooker with a Teflon bowl on the countertop, into which we immediately pour about two measuring cups of purified water, place a steamer basket on it and grease its bottom with a tablespoon of vegetable oil. Grease your palms with the remaining fat, divide the minced chicken into 8-9 equal parts and form oval, round or cone-shaped small cutlets. We send them to the bottom of the prepared basket, close the multicooker with a tight-fitting lid, insert its plug into the socket and select the mode on the illuminated display “Steam” for 30 minutes.

After the required time, the “smart” equipment will notify you of the end of the program with an appropriate sound signal. We open it very carefully, release hot steam, use a tablespoon to place the meat products in portions on plates and invite the family to a meal!

Step 5: serve steamed chicken cutlets in a slow cooker.

Steamed chicken cutlets in a slow cooker are served in portions on plates, hot or warm, as a complete second course. You can serve them in different ways, for example, by first decorating them with fresh finely chopped dill, parsley, cilantro, basil, and green onions. A good option is to top the meat miracle with cream, sour cream, sauces based on cream, milk, vegetables, as well as mayonnaise or ketchup. Well, anything can be used as a side dish for this dish: porridge from various cereals, purees, salads, pasta, or whatever you like best. Cook with love and enjoy delicious homemade diet food!
Bon appetit!

Very often, a little cream or sour cream is added to the minced meat for greater tenderness; two tablespoons will be enough for the specified amount of fillet. You can also add some white bread soaked in milk; it will also help make meat products softer;

The aroma of these cutlets is very pleasant, but if you want it to be saturated with other equally pleasant odors, add a little finely chopped carrots, mushrooms fried in butter, any fresh finely chopped greens or cubes of sweet salad pepper into the minced meat;

The spices indicated in the ingredients are not essential; if desired, their set can be supplemented with any spices and dried herbs that are suitable for chicken or meat dishes;

An alternative to semolina is sifted premium wheat flour;

This dish was prepared in a multicooker of the Polaris brand PMC 0517AD, with a device power of 860 W, a bowl volume of 5 liters, but the recipe is also suitable for other devices of this type.

I cooked steamed chicken cutlets for a child, and I think there is nothing tastier and healthier than chicken prepared this way. In addition to children, this dish is ideal for people on diets, both losing weight and recovering from a variety of ailments. For those who are healthy, but care about their health and well-being, the recipe is also useful. Just today I listened to a big lecture on the importance of disease prevention and the special importance of nutrition. The numbers are impressive: among the common causes of diseases, lifestyle and nutrition account for more than 50%! So let's learn the “right” cooking techniques. For a couple - one of the best.

Preparation time: 20 minutes
Cooking time: 25 minutes
Number of servings: 8 pcs.

Recipe ingredients

To prepare steamed chicken cutlets in a pressure cooker, you will need:

chicken fillet 350-400g
eggs 1 pc.
onion 50g
carrots 50g
loaf 20g
milk 50ml
salt 1 pinch

To prepare steamed chicken cutlets, we used a multi-cooker-pressure cooker Brand 6051 with a power of 1000 W and a bowl capacity of 5 liters.

Preparation

Soak a piece of loaf in milk.

In Pavel Sanaev’s book “Bury Me Behind the Baseboard,” the protagonist’s grandmother used dry bread soaked in milk instead of a loaf of bread. I always remember this when I soak a loaf of bread, but I still don’t dare try it :)

Cut the skinless chicken fillet into large pieces and chop in any convenient way, for a small amount of meat, as now, I usually use a blender. You can also run the fillet through a meat grinder or put it in the freezer for a couple of minutes and, when it “sets,” take it out and cut it into small cubes with a knife.

Wash the carrots, peel and cut into small cubes; it will give the pale steamed cutlets the necessary bright colors that awaken the appetite of the little “unwanted ones.”

The onion needs to be peeled and cut into small cubes so that it is barely noticeable in the cutlets, but at the same time retains its structure and taste. I don’t recommend grinding it in a blender, as it turns into mush.

Combine minced chicken, chopped onions and carrots, egg, crushed or chopped wet loaf and salt to taste in a bowl.

Mix the minced meat with your hands so that the vegetables are evenly distributed throughout the entire volume.

Roll the minced meat into small balls (I got 20 pieces). To prevent the minced meat from sticking to your hands, wet them with cold water.

Place a steaming rack in the multicooker and pour filtered water into the bottom of the bowl so that the water level is 1-2 cm below the rack, then place the cutlets.

Select "steam" mode for 25 minutes. When the multicooker signals that it is ready, you can cool the cutlets a little and treat your child. Be sure to season the cutlets with sour cream and sprinkle with fresh herbs.

Children eat steamed chicken cutlets with pleasure, this has been tested!