Chicken cutlets in a double boiler

Chicken cutlets in a double boiler

Beef cutlets with grilled crust - this is a classic. But now, most people try to stick to proper nutrition. And if they cook burgers, then they use chicken meat, which is considered a dietary product.

Minced chicken meat, especially from the breast, is rather dry. To chicken cutlets turned out juicy, you need to cook them a little differently than beef. For example, in a double boiler. This method of heat treatment preserves in any product most of the nutrients and vitamins.

Chicken cutlets in a double boiler: the subtleties of cooking

  • For cutlets, you can take fillets from any part of the chicken carcass - without bones and skin.
  • To make chicken cutlets not dry and dense, add onion, milk, cream, mayonnaise, sour cream, kefir. And the extra liquid perfectly absorbs semolina or a slice of dried white bread.
  • Any stuffing, if it is not well mixed, will surely give off liquid. Such burgers will melt during cooking and may fall apart. Therefore, the meat for meatballs must be thoroughly kneaded, beat out. Then the cutlets will turn out lush, soft and juicy.
  • In addition to the main ingredients, salt, pepper, nutmeg and other spices are added to the mince to taste. Steamed mushrooms, pistachios, truffles and even raisins (for refined gourmets) add piquancy to steamed patties.
  • Cutlets in a double boiler can be cooked simultaneously with potatoes, carrots, cauliflower. In this case, the cutlets are placed in the bottom bowl, and the cut vegetables are placed above them. This procedure is observed so that the juice from the raw meatballs does not drip onto the vegetables.
  • You can serve crumbly rice, buckwheat, as a side dish to chicken cutlets. The cereal is washed, poured into a container for sauces (rice) and set over a bowl of chops.
  • To prevent cutlets from sticking to the bottom of the bowl, it must be oiled with vegetable oil.
  • Chicken cutlets are cooked in a double boiler for 30 minutes. To boil was uniform and not interrupted, it is necessary to monitor the water level in the tank and top up it in time.

Chicken cutlets in a double boiler classic

Ingredients:

  • chicken fillet - 1 kg;
  • dried wheat bread - 250 g;
  • milk or cream - 300 ml;
  • butter - 30 g;
  • salt - 20 g (or to taste);
  • ground pepper - on request.

Method of preparation

  • Chicken fillet cut into slices and mince twice or grind in a blender.
  • Soak bread without a crust in milk or cream for 15 minutes.
  • Mix the minced meat with bread, salt and pepper to taste (optional).
  • Mass cutlet again through a meat grinder. Add the softened butter and mix well.
  • Smear the steamer bowls with vegetable oil.
  • With cold-moistened hands, shape the patties. Place them in bowls at a small distance from each other, while trying to leave between them as many openings as possible for the free circulation of steam.
  • Prepare a steam cooker for operation: pour water into the tank to the maximum mark. Place the bowls one upon the other. Close the lid. Turn on the steamer for 30 minutes.

Chicken cutlets in a double boiler with onions and garlic

Ingredients:

  • chicken fillet - 600 g;
  • egg - 1 pc .;
  • white bread without a crust - 100 g;
  • milk - 150 ml;
  • sour cream - 25 g;
  • onions - 1 pc .;
  • garlic - 3 cloves;
  • salt - to taste.

Method of preparation

  • Cut the onion into several pieces.
  • Soak bread in milk for 15 minutes.
  • Cut chicken fillet into slices and mince with onion and garlic.
  • Mix stuffing with bread and use the meat grinder again.
  • Add the minced egg, sour cream, and salt. Mix well for a few minutes.
  • Dampen your hands in cold water and blind the cutlets.
  • Place them in the steamer bowls. Place the containers on the water tank. Close the lid. Turn on the steamer for 30 minutes.

Chicken cutlets in a double boiler with semolina

Ingredients:

  • minced chicken - 500 g;
  • egg - 1 pc .;
  • semolina - 1-2 tbsp. l .;
  • onions - 1 pc .;
  • milk - 100 g;
  • salt - to taste.

Method of preparation

  • Grind onions in a blender.
  • Put onion, egg, semolina, salt in the mince and pour milk.
  • Mix everything thoroughly and leave to swell semolina for half an hour.
  • Dampen your hands with cold water, make cutlets.
  • Place them in oiled steamers. During cooking, cutlets will increase in volume, so leave free space between them.
  • Place the bowls on the water tank, close the lid.
  • Turn on for 30 minutes.

Mistress to note

  • Any vegetables can be added to the minced chicken. From this burgers will become juicier, tastier and healthier.
  • To make the patties piquant, put spicy greens or spices in the mince.
  • Steam patties do not have a golden crust. To improve their appearance and to please all households, ready-made burgers can be put in a well-heated oven for 10 minutes.
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