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Prepared by: Lesya Fedunova
06/22/2019 Cooking time: 30 min
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Boiled cutlets are a dietary and healthy dish. They are included in the list of many diets, and just a great option if you need to lose a couple of kilograms. Cutlets can be made from any minced meat.
Description of preparation:
Boiled cutlets, despite the opinion of many, are a very tasty dish.
We are used to the fact that cutlets should be well fried from all barrels and it’s delicious. But unfortunately it is very hard on the liver and stomach. Today I’m sharing a recipe on how to cook healthy, but no less tasty cutlets. You can use any minced meat, I used beef, but the dish turns out great from any minced meat. So, if fried cutlets are taboo for you, but you love them very much, try this recipe, you will love it! Purpose: For lunch / For dinner Main ingredient: Meat / Minced meat Dish: Hot dishes / Cutlets / Steamed dishes Diet: Recipes for weight loss / Low-calorie
Boiled meat cutlets - recipe in a double boiler
Steamed meatballs have the softest consistency, contain few calories and are ideal for dietary nutrition. Try making minced meat for cutlets from boiled rabbit meat - the taste of the dish will be simply excellent!
Cooking time: 1 hour
Number of servings: 8
Energy value
- calorie content – 142 kcal;
- fats – 4.2 g;
- proteins – 12.3 g;
- carbohydrates – 5.1 g.
Ingredients
- rabbit meat – 0.85 kg;
- leek – 90 g;
- rolled oats flakes – 70 g;
- large egg - 1 pc.;
- milk (2.5%) – 110 g;
- parsley – 5 sprigs;
- hot pepper (ground) – 3 g;
- turmeric – 5 g;
- salt – 10-11 g;
- marjoram – 3-4 g.
Step-by-step preparation
- Free the rabbit from films, veins, and excess fat. Then cut into large cubes and rinse thoroughly. If the specific aroma of the meat bothers you, soak it in cold water for 1.5–2 hours. After this, boil the pulp with the addition of bay leaf and onion for fifty minutes. You need to put the meat pieces in boiling water - then they will remain juicy and elastic.
- Cool the cooked rabbit, then grind it using a meat grinder.
- Wash the leeks, chop them into small rings, add to the minced meat.
- Place the Hercules in a deep container, add milk and leave for 7-8 minutes. When the slaves absorb the liquid, stir lightly and combine them with the meat base.
- Beat the egg into the minced meat, then add the softened rolled oats, add salt and spices. Wet your hands with water and carefully knead the cutlet mass (so that it becomes plastic and homogeneous).
- Form eight round pieces from the minced meat and gently smooth their surface with wet fingers.
- Place the meatballs in a special basket, keeping a distance of 1.5-2 cm between them. Place the dishes with the products inside the steamer, close the lid and cook for twenty-five minutes.
Important: if you want the cutlets to be tasty and soft, choose meat from the back of the rabbit carcass. If rolled oats are not available, you can add crackers mixed with natural yogurt, starch or raw potatoes into the minced meat.
Place this amazing delicacy on a tray covered with spinach leaves and offer to taste it hot. It is recommended to use it with low-fat sour cream, crumbly buckwheat, and homemade pickles. Help yourself to your health!
Boiled meat cutlets are an excellent solution for dinner or lunch. They are easily absorbed by the body and successfully diversify the diet of adults and children. Such a treat will be a real boon for housewives who are wondering how to feed their family once again. After all, you can make delicious meatballs from any meat cooked the day before - it’s very convenient. Cook with pleasure!
How to cook “Boiled cutlets”
Place the minced meat in a deep bowl, add an egg, a slice of bread soaked in water and spices.
Then add the finely grated onion. Stir everything well and beat the minced meat firmly.
Form patties of the same size.
There are two options for cooking cutlets: in a deep bowl, adding a glass of water, or in a steam bath. I like the second option, the cutlets turn out much more tender.
Since I have minced beef, I need to cook the cutlets longer. About 25-30 minutes and you're done. Serve with side dish and vegetables. Bon appetit!
Ingredients for chicken cutlets
Cutlets made from boiled meat are no less juicy than those made from raw minced meat. At the same time, they will not be as fatty, since the fat will melt in the broth during cooking, and the cutlets themselves will not absorb as much oil from the frying pan as they would from raw meat.
To prepare these cutlets you will need:
- half a kilo of chicken meat (can be with skin to make the broth more rich);
- small onion;
- salt and pepper;
- flour for breading;
- egg;
- one hundred grams of hard cheese.
In Kiev style
In Kiev style.
Photo: Shutterstock NEEDED (for 4 servings): 4 chicken fillets · 180 g butter · 100 g flour · 250 g breadcrumbs · 3 eggs · 1 liter vegetable oil · 20 g dill · 20 g garlic · salt and pepper to taste.
WE'RE COOKING:
1. Finely chop the washed dill, pass the garlic through a press.
2. Mix dill, garlic and softened butter. Place the dill-garlic oil on a plastic bag into a sausage about 16 cm long, wrap it and put it in the freezer for 20 minutes.
3. Wash the fillet and dry it with a paper towel. Cut a small fillet from a piece.
4. Cut the large fillet lengthwise and unfold it like a book. Cover with film and roll out with a rolling pin - thinly, but so that it does not tear. Salt and pepper.
5. Beat the small fillet with a hammer and season with salt and pepper.
6. Beat the eggs in a bowl, pour the crackers and flour into separate bowls.
7. Take the butter out of the freezer and cut it into 4 parts.
8. Place a piece of butter on the large rolled out fillet. Cover the oil with the beaten small fillet. Roll into a tight oval roll.
9. Bread each cutlet in flour, dip in egg, bread in breadcrumbs, dip in egg again and bread in breadcrumbs again.
10. Heat oil in a saucepan. Fry the cutlets almost deep-fried for 3 - 5 minutes.
Tasty and quick ingredients for a classic recipe
The easiest way to prepare it is to salt and pepper the minced pork, form into cutlets and fry in vegetable oil. But at least seven out of ten gourmets will tell you that the dish was too fatty. The taste of the cutlets will be much richer if you use the following list of ingredients:
- minced pork;
- salt pepper;
- egg;
- bulb onions;
- white bread (pulp).
The pulp of white bread soaked in milk is not included in the minced meat for the sake of economy. The taste of the cutlets is more delicate , and the “texture” is more uniform. At the same time, the traditional taste of pork will not be interrupted by the bread, but will only be emphasized.
The egg in the minced cutlet serves as a binder: when frying, the cutlets do not fall apart. But there is one nuance here: the egg is not driven into the minced meat entirely, only the yolk . Otherwise, the minced meat will turn out too liquid. You should not pour out the protein: it will be useful for breading.
Onions add a touch of sweetness , in addition, it makes the cutlets more juicy. In order for this ingredient to show its maximum benefit, the onion should not be grated or minced (then it loses a significant part of the juice), it must be finely chopped and then chopped with a knife.
How long does it take to steam cutlets?
To steam the product, it is not necessary to buy a steamer. This is, of course, convenient, but you can cook them in a slow cooker, or even in a pan on a wire mesh. The duration of heat treatment depends not on the chosen cooking method, but on the type of meat and can vary from 10 to 35 minutes. Let's take a closer look at this.
On a note! Regardless of the steaming method chosen, the cooking time will be the same. You should only take into account the type of meat from which the cutlets are prepared.
Cutlets made from fish fillets will cook the fastest by steaming. How long does it take to steam fish cutlets? 10 to 15 minutes. Many lovers of this treat like chicken cutlets. They always turn out tender and incredibly tasty. How long does it take to steam chicken cutlets? On average, the process of heat treatment will take a third of an hour.
Cutlets made from pork or beef tenderloin take the longest to cook. Mixed minced meat also falls under this category. The duration of their steam treatment is 30-35 minutes. This is exactly how long it will take for the cutlets to be ready to eat.
For cooking, many people use a double boiler or multicooker. How long to steam cutlets in a slow cooker? Let's summarize - depending on the type of minced meat, the cooking process will last from a quarter of an hour to 35 minutes.
On a note! If you are cooking in a slow cooker, select the "Steam" option. Fill the multicooker container with water, and place a special mesh mold on top. To prevent the cutlets from sticking to the pan, you can dip them in breading or grease the mesh with refined vegetable oil or butter.
There are no differences in the preparation of minced meat; we only change the method of heat treatment. It is advisable to take chilled meat tenderloin as a basis, which you need to twist yourself to the consistency of minced meat. But few people do this; most housewives still prefer to use semi-finished products. Also, professional chefs recommend paying attention only to chilled minced meat. If it was frozen, then leave it in the main compartment of the refrigerator for natural thawing.
The role of the fastening component is performed by a chicken egg. You can also add chopped onion, which determines the juiciness of the cutlet. Some add semolina, grated potatoes, carrots, zucchini and even cottage cheese.
You can choose any recipe for making steamed cutlets at your discretion. Of course, such cutlets will not acquire an amber crust, but they will have low nutritional value and maximum benefits for the body.
Advice! If you are steaming cutlets in a saucepan, make sure that the water level does not reach the sieve or colander. Be sure to cover the pan with a lid, otherwise the cutlets will not steam properly.
Many people consider the taste of steamed cutlets to be neutral and spicy. Add chopped garlic, salt, ground allspice for piquancy, and the taste will pleasantly surprise you. Serve the cutlets with your favorite side dish, gravy or sauce, and a salad of fresh vegetables.
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History of the dish
The legend that you should eat meat with your hands has a direct bearing on cutlets. You may object, because it is not customary to eat cutlets with your hands! The thing is that a cutlet used to be called a whole piece of meat, or more precisely, fried beef on the bone. Its if exclusively with the help of hands. The name “cotelette” and the very appearance of cutlets came from the world masters of cooking - the French. Then varieties appeared - chop and chopped cutlet. Moreover, soaked crushed white bread was already added to the latter.
Under Peter I, minced meat cutlets appeared in Rus'. The history of the appearance of Pozharsky cutlets is very interesting. Alexander I once accidentally traveled and got stuck in the small town of Ostashkov. Of course, being hungry, they ordered lunch for him at a local tavern. But there was no availability of veal cutlets, so the owner had to get out of it in his own way. On the advice of his wife, he prepared minced chicken cutlets, breading them in bread crumbs. The king liked this dish, and he decided to reward the cook. But the innkeeper confessed to his deception, saying that his wife advised him to do this. Then Alexander I ordered both to be rewarded and included cutlets in the menu of the royal table. Since then, Pozharsky cutlets, which were named after the famous innkeeper, have become very popular.
With the advent of modern technology, which acts as an assistant in the kitchen, we can not only quickly prepare any dish, but also make it healthy. A multicooker will help us with this today. Therefore, rest assured, cutlets in a slow cooker, the recipes for which you will find below, will be satisfying and enrich your body with useful substances.
Recipe one
To prepare the dish you need:
Preparation: cut the meat into small pieces. There is no need to chop it very finely, the pieces are medium, the size of a hazelnut. Separately, fry the onion until golden brown. Mix meat, fried onions, salt, black pepper, ground cilantro, mix well. Next, add eggs and flour and mix the resulting minced meat thoroughly. The dough turns out to be runny and you can’t form cutlets from it, so we do this: spoon the cutlet mixture into the oil heated in a frying pan. When fried, turn it over. The cutlets turn out elastic, tender and very tasty.
You can serve them with mashed potatoes, buckwheat porridge or boiled noodles.
