Delicious cutlets in a multicooker Redmond, Polaris, recipe for steamed cutlets

Cutlets can be served as a regular dish for lunch or dinner, or decorate a holiday table.

Despite strict adherence to instructions and adherence to technology, not every housewife can achieve such a dish as cutlets. Sometimes the cutlets fall apart right in the frying pan, or become tough as a sole. This problem especially often haunts novice cooks.

Every housewife dreams of her cutlets being fluffy, juicy and beautiful to look at. But in order to achieve mastery, you should step on the rake more than once, and learn from your own mistakes. Juiciness, fluffiness and aroma depend on the type of meat, cooking method and additional ingredients.

To be completely sure of the quality of this ingredient, you should make it yourself. Only in this case can you be sure of the absence of veins, cartilage and other undesirable components.

When choosing meat, first of all pay attention to its fat content. The higher the percentage of fat, the juicier the finished cutlets. For this reason, pork is most often chosen for minced meat. To reduce calorie content, beef is added to the minced meat. A dish made from mixed minced meat is more tasty.

The meat should be red or pink in color. When pressed, there should be no dents left, the surface should remain clean and not weathered.

It is not necessary to twist the tenderloin into minced meat; a neck or shoulder blade is enough.

Poultry meat is used for baby or dietary nutrition. But if it is turkey meat, such cutlets should be steamed, otherwise the product will turn out a little tough. For minced meat, use thighs or dry breasts.

To make the cutlets fluffy, the meat is passed through a fine mesh several times.

To increase the calorie content, eggs, wheat bread, and starch are added to the minced meat. The bread should be a little stale. It should be soaked in boiled water; it has a lighter consistency. Milk is not suitable for this purpose. For 1 kg of meat, 200 g of crumb is enough.

Take at least two onions per kilogram of meat. This will add juiciness to the finished dish. You can also put a small piece of butter or an ice cube inside each meat ball.

To prevent the finished lumps from falling apart, rub raw potatoes or egg white into the minced meat. But it is better to use both ingredients. There is no need to add yolk to the minced meat.

To prevent the finished minced meat from sticking, each time before forming a cutlet, your hands are soaked in water. You can also lubricate the surface of your hands with oil.

The finished mixture is wrapped in food grade film and placed in the refrigerator for half an hour. Then mix again. The finished cutlets should be the same size. Pieces that are too small will be a little dry.

You can use flour, crackers, chopped nuts, and sesame seeds as breading.

How to cook cutlets in a slow cooker

Cutlets in a multicooker are prepared using the “Baking” or “Frying” modes. Cooking time is from 40 to 50 minutes. The cutlet is fried on one side for 10-15 minutes. If the surface begins to burn, add a small amount of water to the bowl.

To determine readiness, the cutlet must be pierced with a sharp object. If the juice that flows out is clear and not pink, then the dish is completely ready.

You can also use the Steamer function. Meat cutlets take approximately 40 minutes to cook. For fish or poultry, 20-30 minutes is enough.

When frying cutlets, oil does not splatter, which is an undeniable advantage of a multicooker.

Chicken cutlets in a slow cooker

To prevent minced chicken from spreading, you should first blot the meat with paper napkins to remove all excess moisture. Onions should also not be put through a meat grinder - it is best to cut them into small cubes. To make the finished product more saturated in color, it is recommended to add chopped herbs, carrots, paprika, multi-colored peppers, and turmeric to the minced meat.

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If the added egg or soaked bread has made the structure of the mixture too liquid, it should be kneaded for a longer time. You can also add semolina at the rate of 1 tablespoon per 500 g of meat. Before you start forming the cutlets, you need to give the cereal 10-15 minutes to swell.

If chicken cutlets are steamed in a slow cooker, you should not roll them in the breading mixture, otherwise it will turn into a sticky mass.

Ingredients:

• 700 g chicken;
• 150 g stale white bread without crust;
• 1 medium onion;
• 2 eggs;
• breadcrumbs (or flour);
• 150 ml vegetable oil for frying;
• spices, salt to taste.

If desired, you can add garlic and a small amount of cream.

Cooking method:

1. Make minced meat. Add chopped onion, soaked bread, salt, eggs, pepper and other ingredients. Mix the minced meat.
2. Using a spoon, form cutlets of the same size.
3. If desired, roll in breadcrumbs or flour.
4. Pour oil into the heated multicooker bowl and set the “Fry” mode for 30 minutes, fry for 15 minutes on each side.
5. You can also use a double boiler for cooking. In this case, the dish is prepared in 15 to 25 minutes. The time depends on the power of the device and the size of the meat balls.

Description of preparation:

If you're tired of fried cutlets, you should try stewed ones.
The brand and model of the multicooker does not matter. The dish will look great not only on the dinner table, but also on the holiday table. To prepare stewed cutlets in a slow cooker, the minced meat can be anything: pork, beef, minced turkey is also perfect) I cooked from pork and beef, taking each approximately in half (you can take more beef if you don’t want the cutlets to be very fatty). 1. Wash and peel the onion, cut into small cubes. Chop the garlic too. 2. Soak the bread in milk. Then squeeze it out. We pass the minced meat through a meat grinder, adding bread, onion and garlic. 3. Now add the egg and spices to the minced meat, mix well (you can even beat it so that the cutlets don’t fall apart). 4. Form cutlets. Fry them on one side in a bowl, adding oil, in the “baking” mode. In principle, you don’t have to fry it) 5. Meanwhile, prepare the sauce: mix ketchup and sour cream, add a multi-glass and stir. 6. Fill the cutlets with sauce and set for an hour in the “stew” mode. Ready! Stewed cutlets in a slow cooker can be served with mashed potatoes or spaghetti. Bon appetit) Purpose: For lunch / For dinner / Festive lunch Main ingredient: Meat / Minced meat Dish: Hot dishes / Cutlets

Turkey cutlets in a slow cooker

Turkey meat is quite dry. To make the cutlets more juicy, butter is often added to the minced meat. To avoid the cutlets sticking to the walls, the bowl is pre-lubricated with oil.

White meat does not like overly aromatic spices. Spices should not overpower the natural flavor of the bird. Usually marjoram, pepper, fresh parsley, and paprika are used.

Ingredients:

• 600 g ground turkey;
• 1 medium sized potato;
• 1 small carrot;
• 1 onion;
• 1 egg;
• 200 g bread;
• 100 g flour;
• 2 tbsp. l sour cream;
• spices, salt.

If desired, you can add raw, washed buckwheat, parsley and other ingredients to the minced meat at your discretion.

Cooking method:

1. You need to prepare gravy for this dish. To do this, mix 2 tablespoons of homemade sour cream with a cup of water, add salt and bay leaf as desired.
2. Soak the pieces of bread in water.
3. Chop the onion very finely.
4. Grate the carrots and potatoes on a fine grater.
5. You can also mince vegetables along with meat.
6. Combine all crushed ingredients in one container and mix thoroughly.
7. Form cutlets and roll in flour.
8. Set the multicooker to “Fry” mode and fry the cutlets in vegetable oil for 25 minutes.
9. You can use the "Steamer" function. In this case, you should not roll it in flour.
10. Place the finished turkey cutlets in a clean, rinsed multicooker bowl, pour in a sauce made from sour cream and water (you can add paprika and other spices, and instead of sour cream you can use heavy cream).
11. Turn on the “Stew” mode and cook for 1 hour.

Dietary steamed cutlets in a slow cooker

If you are watching your figure and dream of meeting the summer slim, then you should pay attention to this recipe for steamed cutlets in a slow cooker. These cutlets can also be fed to a child, as they contain a minimal amount of fat.

Ingredients:

• minced chicken – 500 g;
• semolina – 3 tbsp;
• onion – 1 piece;
• yolks – 2 pcs;
• butter – 10 g;
• breadcrumbs - 2 tbsp;
• salt, spices - to taste.

How to cook steamed cutlets in a slow cooker:

1. Grind the onion on a fine grater (you can use a blender).
2. If you make minced chicken fillet yourself, you can put it through a meat grinder and an onion along with the meat.
3. In a separate bowl, soak the semolina: 3 tbsp. semolina – 5 tbsp. water. Stir the mixture and leave for 5 minutes.
4. Semolina can be replaced with a piece of white bread soaked in milk.
5. Add semolina, one yolk, salt and pepper to the minced chicken. To avoid over-salting the cutlets, add salt gradually and taste the minced meat on your tongue. For 500 gr. minced meat add no more than 0.5 tsp. salt.
6. Mix the minced meat well and add butter. Then the steamed cutlets in the slow cooker will be more juicy and tasty. Don't forget that oil increases the calorie content of the dish.
7. Form the minced meat into cutlets and roll them first in the yolk, then in breadcrumbs.
8. Grease the container of the steaming dish with oil and place the cutlets. Each future cutlet should not come into contact with the neighboring one, so that when heated, when they increase slightly in size, the cutlets do not stick together.
9. Activate the multicooker to the “Steam” mode, time – 20 minutes. Pour water into the bowl. If you have formed large cutlets, then the cooking time needs to be increased by 10 minutes.
10. After the warning signal, the cutlets are removed from the multicooker and left to cool.

Serve the finished dish with sour cream sauce or vegetable salad.

Fish cutlets in a slow cooker

Any type of fish is suitable for preparing fish cutlets in a slow cooker. But those varieties that do not contain a large number of bones are preferable. It is best to use pelengas, hake, salmon, cod or halibut. Add a small amount of cream and lemon juice to the minced fish.

To prevent the products from falling apart during frying, you should not add more than 250 g of bread per 1 kg of minced meat. It can be soaked not only in water, but also in broth or cream. If the fish is not fatty, then lard, butter and onions are added to the minced meat.

Breading will make the cutlets more juicy with a golden brown crust. Do not pour a large amount of oil - you can lightly grease the bottom of the bowl.

Ingredients:

• 500 g fillet of any fish;
• 100 g loaf;
• 100 g onions;
• 50 g sour cream;
• 1 pack of breading;
• 1 egg;
• vegetable oil;
• 100 g hard cheese.

You can add 100 g of minced pork or a little lard to the minced fish.

Cooking method:

1. Fill the loaf with water or cream.
2. Chop the onion and grind the fish in a meat grinder.
3. Add the remaining ingredients. Mix the minced meat well.
4. Cut the cheese into small flat pieces.
5. Form the minced meat into flat cakes, put a piece of cheese inside each, and wrap it inside so that the seams are not visible.
6. Roll the finished cutlets in the breading mixture and fry in a slow cooker on the “Fry” mode until golden brown. To achieve complete readiness, fry for at least 15 minutes on each side.
7. Pour the cutlets with water or sauce (any sauce of your choice) and cook on the “Stew” mode for about one hour.

Steamed chicken cutlets with semolina in a slow cooker

Cooking time: 55-60 minutes. We need: a steamer basket, a meat grinder, a multicooker. Number of servings: 6.

Ingredients

Step-by-step preparation

1. We pass 615 grams of minced chicken, 65 grams of potatoes, 55 grams of onions and 105 grams of cabbage through a meat grinder.

2. Add 45 grams of chopped carrots, 35 grams of semolina, 3 grams of salt and mix the minced meat thoroughly with your hands.

3. Pour 1.2 liters of water into the multicooker and install the multicooker basket. Form the minced meat into cutlets with your hands, place them in a basket and close the lid of the multicooker.

4. Select the “Steam” function (“Steamer”) and cook for 35-40 minutes. Transfer the finished cutlets to a convenient plate and serve hot.

Video recipe for steaming chicken cutlets with semolina in a slow cooker

In order not to miss anything important in the process of preparing steamed chicken cutlets, we recommend watching the following video.

You can prepare many tasty and satisfying dishes from minced meat. For example, minced pork cutlets are very aromatic and juicy and can be served with various side dishes and vegetable salads. You can also make meatballs from minced meat and simmer them in the oven or slow cooker. You can also use meatballs for soup. Any type of minced meat makes excellent meatballs with a sauce of tomato paste and sour cream.

Friends, we told you about several simple recipes for steamed cutlets in a slow cooker . If you have already prepared such a dish, share your impressions with us in the comments and rate the recipes. And if you prepare it in a different way, give your advice. Bon appetit!

Minced meat cutlets in a slow cooker

To make minced meat cutlets in a slow cooker very juicy and fluffy, add a little ice water, butter or vegetable oil to the finished minced meat. Most often, assorted minced meat is used. This may include pork, beef, chicken, turkey and other types of meat. If the meat is lean, then add a small amount of lard or butter.

Ingredients:

• 700 g assorted minced meat;
• 1 potato
• 2 onions;
• 100 g loaf;
• 4 cloves of garlic;
• 1 egg;
• salt and spices to taste.

Cooking method:

1. To prevent the minced meat from turning into porridge during cooking, you need to add one grated potato.
2. Soak the bread in warm water or cream.
3. Chop the meat, onion and garlic thoroughly.
4. Add remaining components.
5. Mix thoroughly and beat off. This will make the finished product more tender and juicy.
6. Form into balls and place in a multicooker bowl.
7. Cook in hot oil on the “Frying” mode for 20-30 minutes. If the device is not very powerful, then the cooking time increases to 40 minutes.
8. A golden brown crust should form on the surface of the products.
9. If the dish is being prepared for baby or diet food, you can use a double boiler.

If desired, you can put a small amount of fried mushrooms inside each cutlet.

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Nutritional and energy value:

Power: 900 Watt

Program: cooking (30 minutes)

Frozen cutlets in a slow cooker

The advantage of frozen cutlets cooked in a slow cooker is time saving. You can prepare the semi-finished product yourself or purchase it in a store. In order to preserve the maximum amount of nutrients in the product, it should be defrosted at room temperature. Rapid defrosting disrupts the structure of the protein, and the benefit to the body will be minimal.

Ingredients:

• frozen cutlets.

Cooking method:

1. Place the finished cutlets in heated oil, set the “Frying” mode and fry on all sides for 15-20 minutes until golden brown.
2. This product can also be successfully steamed. You can pour water into the bottom of the multicooker and add potatoes or rice.
3. Place a sieve with cutlets on top. This way you can cook two dishes at the same time, which will save time.

Stewed cutlets in a slow cooker

Stewed cutlets cooked in a slow cooker are suitable for those who prefer to lead a healthy lifestyle. You can stew not only meat, but also fish or vegetable products.

Ingredients:

• 600 g of any fillet;
• 30 g chopped garlic;
• 100 g chopped onion;
• 2 tbsp. l. heavy cream or sour cream;
• 1 measuring container of boiling water;
• 1 egg;
• 100 g bread crumb;
• 2 tbsp. l. ketchup;
• salt, spices at your discretion.

Cooking method:

1. Grind the fillet, add soaked bread, egg and other ingredients.
2. Mix the minced meat.
3. If desired, the cutlets can be lightly fried, but this step is not necessary.
4. Place the products in a bowl, pour a mixture of boiling water, sour cream and ketchup.
5. Set the “Extinguishing” mode for 1 hour.

Cutlets stewed in mushroom sauce in a slow cooker

Even from childhood, familiar dishes sometimes want to be varied with something interesting. Mushroom cutlets, seasoned with mushroom and sour cream sauce, can become the highlight of your lunch or even holiday table.

Ingredients:

• minced chicken – 0.5 kg;
• minced pork – 0.5 kg;
• champignons – 0.5 kg;
• eggs – 2 pcs.;
• dried white bread – 2 slices;
• onion – 1 pc.;
• parsley – 1 bunch;
• salt pepper.

For the sauce:

• oyster mushrooms – 300 gr;
• sour cream – 1 cup;
• onion – 1 pc.;
• turmeric – 1 tsp;
• cardamom – 3-5 grains;
• bay leaf – 1 pc.;
• salt, pepper, vegetable oil.

Cutlets with gravy in a slow cooker

Cutlets with gravy cooked in a slow cooker are a bright, aromatic and colorful dish that goes well with any side dish.

Ingredients:

• 800 g of meat (half beef, half pork);
• 100 g finely chopped onion;
• 200 g stale bread;
• 1 egg;
• 4 cloves of garlic;
• 50 g butter;
• 400 ml fresh milk or cream;
• 2 tbsp. l. flour;
• A glass of tomato juice;
• salt, ground black pepper.

Cooking method:

1. Grind the meat, add all ingredients except cream and garlic.
2. Mix the mixture well and form cutlets of the same size.
3. Place all the finished products in a bowl, pour in cream, a glass of tomato juice, add flour and add whole cloves of garlic.
4. Select the “Stew” program and cook the boludo for 25 minutes.

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Chicken Kiev in a slow cooker

It is not necessary to use the “Frying” mode for cooking. Such cutlets can be fried in the “Cooking”, “Soup”, “Broth” modes. Cooking time – 35 minutes. The meat must be dried.

Ingredients:

• 1 chicken breast;
• 2 cloves of garlic;
• 100 g butter at room temperature;
• 2 eggs;
• 1 bunch of fresh herbs;
• breading;
• salt pepper;
• oil for frying.

Cooking method:

1. Cut the breast into four even pieces. Beat using cling film.
2. Chop the greens and garlic. Mix with oil.
3. Place butter and herbs on each cutlet, wrap carefully and place in the freezer for 15 minutes.
4. Dip in beaten eggs and then in breading.
5. Cook Kiev cutlets in a multicooker on the “Fry” mode in boiling oil for 15 minutes on each side.
6. Remove from the boiling oil and place on a paper towel to absorb excess fat.

Potato cutlets in a slow cooker

Potato cutlets cooked in a slow cooker are suitable for those who do not eat meat or want to quickly and economically prepare a snack.

Ingredients:

• 1 kg of peeled potatoes;
• 1 chopped onion;
• 4 tbsp. l. wheat flour;
• 1 chicken egg;
• salt, spices.

Cooking method:

1. Boil the potatoes and turn them into a smooth puree.
2. Add fried onions, flour and egg to the slightly cooled mixture. To stir thoroughly.
3. Form cutlets, set the “Fry” mode, heat the oil in a bowl and cook until golden brown.

If desired, you can put fried champignons or stewed cabbage inside each cutlet.

Carrot cutlets in a slow cooker

Most often, carrot shavings are used for this dish, which remain after preparing the juice. Carrot cutlets can be successfully steamed in a slow cooker. The result is an ideal dietary dish.

Ingredients:

• 1 kg of peeled carrots;
• 1 large apple;
• 4 tbsp. l. semolina;
• 2 tsp. sugar (optional);
• 30 g butter;
• breadcrumbs and salt.

Cooking method:

1. Peel the apple and carrot and chop on a medium grater.
2. Place the carrots in a bowl, add oil and cook on the “Stew” mode for 15 minutes.
3. Add the apple and continue to simmer for another 20 minutes.
4. 10 minutes before readiness, add sugar, cereal and salt to the mixture.
5. The mass must be stirred periodically.
6. When the mixture has cooled, you can add one or two eggs.
7. Form small cutlets from the cooled mass, roll in breadcrumbs and cook on the “Fry” mode in a small amount of oil until a crispy crust forms. Serve with sour cream if desired.
8. These cutlets can also be steamed. Then no breading is used.

Steamed cutlets in a slow cooker - pressure cooker video recipe

List of required ingredients:

• Minced meat - 400 gr;
• Chicken eggs - 1 piece;
• Onion - 1 piece;
• Tomato (optional) - 1 piece;
• Garlic - 2 cloves;
• Greens - to taste;
• Salt and pepper - to taste.

Below is a video on how to steam cutlets in a pressure cooker. I cooked it completely following the recipe, I just added tomatoes and herbs to the minced meat. It turned out very tasty!

Steamed cutlets in a pressure cooker are ready! Bon appetit!

Cabbage cutlets in a slow cooker

Tender and juicy cabbage cutlets cooked in a slow cooker can be served hot or cold. They are seasoned with sour cream and ground black pepper.

Ingredients:

• 1 kg of white cabbage;
• 125 ml semolina;
• 50 ml olive oil;
• 1 onion;
• 30 g chopped garlic;
• 3 eggs;
• breading;
• fresh herbs;
• salt, spices.

Cooking method:

1. Chop the cabbage with a knife or grind in a food processor.
2. Place in a multicooker bowl, pour in 500 ml of boiling water and set to “Stew” mode for about an hour.
3. Place the cabbage in a container and puree using a blender until smooth.
4. Add chopped garlic, onion, dill. Add salt and mix.
5. Add eggs (the mass should be cooled).
6. Add the cereal, mix and wait a quarter of an hour until the semolina swells.
7. Using a spoon, form small cutlets, roll in breading and place in the heated mixture.
8. Set the “Frying” mode and fry until fully cooked. 10-15 minutes on each side is enough.