How to steam cutlets in a saucepan. Steamed pork cutlets
Calories: Not specified
Cooking time: Not indicated
The VIMAR VMC-163 multi-pressure cooker is a tall cylindrical pan. There is a non-stick bowl inside. Its volume is 5 liters. The miracle pan is sealed on top with a lid. On the front outer side there is a multifunctional control panel. Therefore, you can cook any dishes of your choice in it by setting the desired program. The multicooker-pressure cooker operates from the mains. Since the food does not stick or burn, it is very easy to clean the electrical appliance. The value of the miracle pan is that it works without oxygen. This allows you to preserve the maximum amount of nutrients in products (approximately 80%). The set also includes a special grill for cooking and steaming vegetables. The multicooker-pressure cooker prepares only healthy and wholesome food, which has a beneficial effect on the human body. From the above we can conclude that such a miracle pan is a good helper in the kitchen.
Today we will prepare pork cutlets with steamed herbs. This dish can be classified as dietary. This cooking method preserves valuable microelements and vitamins in products. Pork cutlets with herbs, after steaming, have a rich natural taste. Those who value their health, join us in creating a meat masterpiece!
To prepare cutlets we will need the following products:
- fresh pork pulp - 1200 gr.;
- potatoes - 2 pcs.;
- onions - 2 pcs.;
- garlic - 1 small head;
- homemade egg - 1 pc.;
- parsley and dill - 40 gr.;
- breadcrumbs - 1 pack (200 gr.);
- salt - 1.5 tablespoons;
- ground black pepper - 10 gr.
Recipe with photos step by step:
I would like to note that this quantity of products makes 22 medium-sized cutlets. So, if you are planning a holiday, this recipe will come in handy.
Let's start cooking steamed pork cutlets. 
Preparing ingredients for minced meat. We wash the pork pulp under running water and cut it into small pieces. We clean, wash and cut the onions and potatoes into pieces. Wash and finely chop the parsley and dill. Peel the garlic, separate it into cloves and wash it. We pass all products through a meat grinder twice. Add salt, pepper and egg to the container containing the freshly ground minced meat.
Mix all ingredients well in a convenient container. We form cutlets from the prepared minced meat and roll them in breadcrumbs.
Pour 1.5 liters of water into the inner container of the multicooker-pressure cooker and install a grate for steaming. Place pork cutlets on a wire rack. 
We close the electrical appliance with a lid and connect it to the electrical network. Press the “Roast” button on the control panel and cook the cutlets for 20 minutes. In the meantime, the cutlets are being prepared, we suggest you prepare one that will harmoniously complement this dish.
After finishing cooking, unplug the cord from the outlet and carefully open the lid. Fragrant pork cutlets with herbs are ready. 
The meat dish is served hot with vegetables or. 
Steamed pork cutlets cook very quickly and turn out very tasty.
Thank you for your attention!
Dietary nutrition is based not only on the consumption of certain types of foods and avoidance of other components.
Much also depends on the method of culinary processing of food.
The most beneficial and gentle for the digestive system is steaming dishes.
They do not come into direct contact with the heating surface, do not have a crispy crust, and are cooked without oil.
All this is a guarantee that the prepared dish will be dietary.
These dishes include steamed diet cutlets.
Basic principles of cooking steamed diet cutlets
For dietary cutlets, do not use pork, fatty lamb and beef. The best choices are chicken, lean beef and veal, rabbit, and fish.
Steaming not only eliminates the consumption of excess fat, but also leaves the stove and utensils that would be used for frying clean.
Steamed dietary cutlets can be prepared from vegetables, as well as from meat and fish using cereals.
For heat treatment of such cutlets, steamers or pans with grates placed, similar to a pressure cooker, are suitable. Steam cooking functions are also available in modern multicookers.
If there is no special device, for steaming you can use a regular saucepan with a small amount of water and a sieve with products placed on it. The top of the sieve is covered with a lid.
The best side dish for steamed dietary cutlets is vegetables, fresh or also steamed, boiled, or stewed.
All recipes are based on 500 g of meat or fish. This is approximately two servings of the finished dish. If you need more food, simply increase the amount of food.
Dietary steamed beef cutlets
Lean beef is nutritious and moderate in calories, a good source of protein. And cooked in the form of fluffy cutlets in a double boiler, you will delight with its delicate texture and pleasant taste.
Ingredients
500 g young beef, veal without veins and fat
50 g white bread
100 ml milk
1 medium onion
Black pepper.
Cooking method
Soak the bread in milk for 10 minutes.
Wash the meat, cut it and pass it through a meat grinder or blender along with onions and bread.
Season with salt and pepper and pour in the remaining milk from soaking.
Knead the minced meat well by hand. If it’s too dense, add a little milk or cold water – literally a spoonful.
Form cutlets. Place on a greased steamer rack.
Cook covered for half an hour.
The most popular: dietary steamed chicken cutlets
Chicken is the most suitable meat for dietary nutrition. Chicken breast is usually used for these purposes. Vegetables and rolled oats will make the minced meat especially tender.
Ingredients
500 g chicken fillet
2 carrots
2 onions
2 cloves garlic
2 tablespoons rolled oats
2-3 tablespoons milk
Black pepper.
Cooking method
Grind the chicken meat through a meat grinder; you can use a blender to grind it.
Also chop the onion - in a meat grinder, in a blender, or by thoroughly chopping it with a knife.
Grate the carrots on a fine grater or use the same blender.
Finely chop a bunch of dill.
Mix vegetables, add rolled oats and milk, herbs, salt and pepper. Let stand for 15 minutes so that the oatmeal absorbs moisture.
Form small cutlets.
Place the cutlets in a steamer on a greased grate and cook for 20 minutes.
Serve with sour cream, tomato or tomato based sauce. Can be with soy sauce.
Dietary chicken and bran steamed cutlets
Bran helps digestion. This is coarse fiber that is not digested by our body, but it is necessary for the development of beneficial microflora. In combination with kefir and healthy chicken meat they give a particularly positive effect on health.
Ingredients
500 g chicken breast
1 onion
3 heaped tablespoons of bran, wheat bran can be replaced with oat bran
Half a glass of kefir, preferably 1%
Parsley and cilantro, optional.
Cooking method
Mix the bran with kefir and leave for a few minutes to swell, leaving 1 spoon of bran.
Cut the chicken breast and pass through a meat grinder or blender.
Chop the onion in the same way.
Finely chop the greens with a knife.
Mix the kefir-bran mass with meat, onions, salt, break an egg, and add herbs.
Mix the minced meat thoroughly and make cutlets of any shape and size.
Roll in the reserved bran and place on a wire rack, after greasing it with oil.
Cook in a steamer for 20 minutes.
These cutlets are very good with fresh vegetables.
Fish tenderness – steamed dietary fish cutlets
Absolutely any fish, river or sea, is suitable for cutlets. For dietary nutrition, you just need to avoid particularly fatty varieties. Pike, bream, pike perch, large crucian carp, navaga, pink salmon, pollock, cod, blue whiting, tilapia, and greenling are good choices. The main thing is to completely remove the pulp from the bones, which is especially important for river fish. To avoid such problems, you can take ready-made fillets.
Ingredients
500 g fish fillet
1 onion
1 potato
2 tablespoons milk
1 chicken egg
Dry aromatic herbs.
Cooking method
Boil potatoes, mash with milk.
Grind the fish in any suitable way. You can do this not only with a meat grinder or blender, but also just with a knife. Only in this case should the fish fillet be frozen.
Do the same with the onion.
Mix all ingredients into one soft, fairly juicy mass.
Form oblong cutlets.
Place on a greased grate and steam for 20 minutes.
Serve with low-fat white sauce. For example, based on milk. Or simply sprinkle with lemon.
Dietary steamed cutlets “Fisherman-loser”
The comic name of this dish apparently recalls a situation when a fisherman returned home without a single fish. And instead of rich fish soup or fried crucian carp, the wife whips up lunch from what she has. In fact, such simple cutlets add variety to the diet menu. Using canned fish makes the recipe not only accessible and budget-friendly, but also adds a certain note of taste.
Ingredients
1 can of canned fish in oil or its own juice - saury, mackerel, tuna or others
1 onion
Half a cup of dry rice
2 tablespoons flour
1 tablespoon vegetable oil
Black pepper.
Cooking method
Pour water into the rice in a ratio of 1:2 and cook a viscous porridge.
Salt, pepper, let cool.
Mash the canned fish, after draining some of the juice and oil.
Finely chop the onion and fry a little in oil until soft. If you need a leaner dish, do without oil and frying, just chop the onion and mash, adding a little salt.
Combine all the above ingredients, add flour, mix. You need to adjust the thickness of the minced meat with the amount of eggs and flour. It should be very soft and at the same time dense, not spreading.
Form cutlets into the desired shape.
Place in a steamer on a greased rack and cook for 10-15 minutes. The main ingredients in the minced meat are already ready, so it takes a minimum of time for the egg to set.
Serve with vegetables.
Dietary steamed cutlets made from minced vegetables
These original cutlets have an unusual taste. They contain no meat and can be used as breakfast, dinner or a side dish for a meat dish. The prunes give them a certain smoky flavor.
Ingredients
1 large carrot
1 medium beet
2 medium potatoes
1 large onion
5 prunes
2 tablespoons semolina
1-2 chicken eggs
Ground black pepper.
Cooking method
Boil potatoes in their skins or bake in the oven.
Peel and grind to puree.
Soak prunes in warm water. After half an hour, finely chop with a knife.
Also chop the onion as finely as possible.
Grate raw carrots and beets on a fine grater and place in a colander to drain excess juice. This juice, diluted with boiled water, can be drunk.
Mix all types of vegetables, eggs, salt, pepper, semolina.
Mix thoroughly, the minced meat will be runny, but you need to let it sit. In 10 minutes, the semolina will absorb excess moisture.
Form into round cutlets and place on a greased rack.
Steam for about half an hour, taking into account the use of raw vegetables.
Steamed cabbage cutlets “Who would have thought?”
Not everyone is familiar with cabbage cutlets. But even those who have tried and cooked them know that such cutlets need to be well fried. However, you can prepare this dish from cabbage and steam it. True, for a bright taste, the cabbage itself must be properly prepared.
Ingredients
500 g fresh cabbage
1 onion optional
2 tablespoons semolina
1 tablespoon vegetable oil optional
Any spices to taste
Breadcrumbs
Sesame seeds.
Cooking method
It is advisable to choose young and tender cabbage. If it is hard, remove all thick veins. Chop finely.
Add a little salt and put it in a frying pan to simmer.
If desired, you can do this with a spoon of vegetable oil. For a more dietary effect, do not add oil.
Simmer covered. When the cabbage becomes completely soft, turn off the stove.
After five minutes, add spices and semolina, mix quickly and thoroughly.
Let cool, beat in the egg, mix again. You can use a blender to make the minced meat more tender.
Form cutlets. Roll in breadcrumbs mixed with sesame seeds.
If the cabbage was stewed with oil, there is no need to grease the grates. If not, then place the cutlets after greasing the grates with oil.
This dish is ready in just 15 minutes.
Serve with low-fat sour cream. These cutlets are also delicious when served cold.
Tricks and secrets of cooking steamed diet cutlets
When you're not used to it, steamed dishes may seem tasteless. This is due to our food preferences, when, thanks to frying, some hot or too bright spices, or artificial seasonings, the real taste of the product is clogged. Steaming helps bring out this flavor. A few secrets will improve the dish.
- To achieve a particularly dietary effect, you can exclude bread and potatoes from the minced meat.
- Vegetables - onions, carrots, zucchini, cabbage - will give the cutlets real juiciness if they are chopped and added to the minced meat.
- Diet cutlets are not subject to turning or other manipulations during cooking. Therefore, there is less risk that they will disintegrate, and it is not necessary to add an egg to the minced meat. In any case, in order for the products to keep their shape, they only need egg white, without the yolk.
- Including raw egg yolks in the minced meat will make the cutlets more tender, but at the same time increase the calorie content. True, because of one yolk it will not increase much.
- If the meat or fish is a little dry, you can pour a spoonful of milk, cream, or sour cream into the minced meat.
- Herbs, spices, and aromatic herbs will add additional pleasant notes to the cutlets. Dill, coriander and other seasonings to taste can improve the taste perception of steamed diet cutlets.
Bon appetit!
Doctors unanimously prohibit fried and salty foods in the presence of allergies, dermatitis and problems with the gastrointestinal tract, and those who monitor their figure and health limit themselves to them on their own. But if you really want cutlets, you don’t have to torture yourself by completely giving up a tasty, nutritious and economical dish. The solution is quite simple: you can minimize the use of oil and steam them instead of frying.
Classic steamed cutletsThe most delicious cutlets are always made from several types of meat. To prepare classic steam cutlets you will need:
- 250 gr. ground beef;
- 250 gr. minced pork;
- 1 large onion;
- 1 chicken egg;
- 200 gr. loaf;
- 150 ml. milk;
- ½ teaspoon salt;
- large saucepan;
- colander or sieve.
Instead of a saucepan, you can also use a frying pan, but in this case the cooking technique will be different, and the cutlets will turn out more stewed than steamed. Form cutlets and place in a well-heated frying pan. Add boiling water there so that it covers the base of the cutlets by about 1.5-2 centimeters. Lift each cutlet in turn so that water flows under it, forming a kind of barrier between the hot surface and the meat. Cover with a lid and fry over medium heat for 15-20 minutes on each side, being sure to add water as it evaporates.
Steamed cutlets with carrots
Adding vegetables only enriches the taste of steamed cutlets. To prepare meat cutlets with carrots you will need:
- 500 gr. ground beef;
- 1 large onion;
- 1 large or 2 medium carrots;
- 1 chicken egg;
- 100 gr. loaf;
- 100 ml. milk;
- ½ teaspoon salt;
- 1 teaspoon sugar.
Steamed diet cutlets
The most dietary cutlets are made from turkey and chicken. It should be taken into account that they will be more filling from turkey. To prepare you will need:
- 600 gr. minced chicken or turkey;
- 1 large onion;
- 1 egg;
- ½ teaspoon salt;
- pepper and spices to taste.
Pumpkin cutlets with steamed chicken
Pumpkin cutlets with steamed chicken have an interesting taste:
- 1 kg pumpkin (you can use frozen pieces);
- 200 gr. chicken fillet;
- 1 large onion;
- 50-100 gr. spinach;
- 2 chicken eggs;
- 100 ml. cream.
- Boil the fillet and separate it into small fibers with your hands.
- If the pumpkin is fresh, remove the skin and finely grate the pulp. To get rid of the peel faster, you can keep the pumpkin in the oven for a few minutes. If the pumpkin is frozen, you need to cook it for 5-10 minutes, and then grind it into puree.
- Grate the onion very finely.
- Heat frozen spinach in a heated frying pan until softened, and simply chop fresh spinach and mix with minced meat.
- Mix all the prepared ingredients, adding eggs, salt, spices and cream, and achieve a relatively homogeneous consistency.
There are a lot of side dish options for steamed cutlets, but they are best combined with fresh, stewed or baked vegetables, such as zucchini, eggplant, green beans, pumpkin, cauliflower or broccoli. To get the richest flavor possible, bake side vegetables on a baking sheet or in a dish with low sides, leave plenty of space between them, use the maximum temperature and minimum time (about 20 minutes) for cooking and do not neglect the need to turn them at least once in order to they cooked evenly.
Interesting Facts:
- You can use water instead of milk. The structure will be a little rougher, but cutlets without milk are considered a more dietary option.
- Instead of bread, you can add finely mashed potatoes - for half a kilogram of minced meat you will need 2-3 medium potatoes.
- Also, to add an interesting note and increase the richness of taste, you can add chopped oatmeal instead of bread.
- Salt can be replaced with any spices - the taste will become more piquant, and the lack of salt will remain almost unnoticed.
- Instead of beef and pork, you can use a mixture of ground veal and chicken.
- If you put grated onion in the freezer for about an hour before cooking, and then use it in minced meat without defrosting, this will add special juiciness to the cutlets.
- To make it easier to form the cutlets, wet your hands with cold water - this way the minced meat will hardly stick.
- Pork - 300-400 grams;
- Lard - 100 grams;
- 1-2 onions;
- 1 carrot (optional);
- 1 egg;
- 0.5 multi cups semolina;
- Garlic - 1-2 cloves;
- Salt and spices to taste.
Cooking step by step:
You can buy minced meat at any supermarket, but I always cook it myself.
Wash the pork and lard under running water and cut into small pieces. Peel the onion and garlic and cut into four parts, carrots into slices or large strips.
I always put carrots in the minced meat, but if you don’t like this vegetable, you can omit it.Every housewife knows her own meat grinder or food processor, so we cut vegetables and meat so that they do not get stuck. We pass everything through a meat grinder.
Salt and pepper the finished minced meat, add some spices and an egg.
Mix it all well.
It happens that the minced meat turns out to be too juicy and there is a risk that the cutlets may fall apart during cooking.
In this case, I add 0.5 multi cups of semolina. You can also use breadcrumbs for these purposes.
We form cutlets from minced meat.
Pour 3 multi-cups of water into the bottom of the multicooker pan.
Place the steaming basket and lay out the cutlets. They can be pre-lubricated with vegetable oil.
Turn on the multicooker and select the “Steam” program for 40 minutes.
No sooner had I taken it out of the slow cooker than my youngest child began asking for a cutlet!
This is what homemade and delicious food means!
Steamed cutlets were prepared in the Panasonic SR-TMH18LTW multicooker. Power 670 W.
Meat cutlets are a very satisfying everyday dish, without which it is difficult to imagine a delicious home-cooked lunch. However, fried minced meat products are far from healthy. A good alternative is steamed meat cutlets. Nutritionists have proven that steamed cutlets are not only low-calorie and easily digestible, but also contain the maximum amount of vitamins. The preparation of the dish is quite simple.
How to cook steamed cutlets - minced meat
It is better to make the minced meat for preparing any steam cutlets fatty, so that during cooking it does not dry out in the hot air, and the dish remains tender and juicy. The most delicious steamed cutlets are made from mixed minced meat.
We prepare minced meat for steam cutlets like regular minced meat for regular cutlets. We will need:
- minced meat – 500 gr.;
- egg – 1 pc;
- loaf – 3 pieces (the loaf should be yesterday’s);
- milk – 150 gr.;
- onion – 1 piece;
- salt, pepper - to taste.
Prepare the minced meat:
- We take out and place on the table the ingredients we need.
- Next, take a suitable dish: it can be a salad bowl or a regular saucepan and rinse it under running water.
- We take out the purchased minced meat and put it in the prepared container, knead it well with a spoon, salt and pepper to taste.
- Set aside the container with the minced meat and move on to the loaf slices. Remove the crust from the loaf and place the crumb in a separate bowl. Pour milk over the soft part of the loaf and give the bread time to soak thoroughly. There should be as much milk as the bread will take. Therefore, it is not scary if there is more or less milk.
- Meanwhile, grate the onion using a medium-sized grater. If desired, you can also finely chop a clove of garlic for flavor. Mix well and mix with minced meat.
- Beat the egg into the bread crumb and mix until smooth.
- Add the bread-egg mixture to the minced meat, mix thoroughly, taste and, if necessary, add spices.
- From the resulting mass we form small cutlets and put them in a double boiler for 30-40 minutes. It is better to serve the dish with vegetables, potatoes or sauce.
Variations for steaming cutlets
- These cutlets can be cooked quite often. Healthy, tasty and never boring, since the recipe can be modified and adjusted to your taste. You can mix different types of minced meat in completely different proportions. You can add herbs, cheese, carrots. Instead of milk, you can add water, instead of bread - potatoes or oatmeal. Instead of minced meat, you can use minced vegetables.
- If you don’t have a steamer on your household, you can cook delicious dietary cutlets in a multicooker. The main thing is to set the correct program and do not forget to grease the special mold with butter, olive or sunflower oil. The cutlets are cooked in a slow cooker for about twenty minutes.
- Then don’t be upset if you don’t have a multicooker or a double boiler at home. Steamed cutlets can also be prepared using grandma’s old method in a frying pan. How? It's simple. To do this, you just need to heat the frying pan well, add a little sunflower oil and lay out the formed cutlets. Then add a glass of water, cover and simmer for 15-25 minutes. When cooking cutlets in this way, the main thing is to remember to add water and turn the cutlets over.
A few simple, proven recipes for steamed cutlets
Steamed vegetable cutlets
To prepare them you will need:
- medium-sized beets - 2 pcs.;
- medium-sized carrots – 2 pcs.;
- potatoes – 3 pcs.;
- onion – 1 pc.;
- prunes or dried apricots – 50 g;
- white sesame – 50 gr.;
- semolina – 2 tbsp. l.;
- water – 2 tbsp. l.;
- spices - to taste.
Place all the prepared vegetables in a saucepan, boil until tender and allow the vegetables to cool. Peel and grate the beets and carrots on a fine grater. Stir and drain the liquid, if any. Add chopped onions, chopped prunes and semolina to the resulting mixture. Mix well, add salt and place in the refrigerator for 15-20 minutes. After this, we form small cutlets from the resulting minced meat, sprinkle them with sesame seeds and place them in a double boiler. We set the program for ten minutes. That's it, our healthy and tasty dish is ready!
Steamed chicken cutlets
To prepare minced meat you will need:
- minced chicken – 500 g;
- white loaf – 2 pieces;
- egg – 1 pc;
- onion – 2 pcs;
- milk – 1/3 cup.
Prepare the minced meat as usual (see above). The only caveat is that the bread mass should not be squeezed out, but should be added to the minced meat along with milk and allowed to stand for a while. That is, chicken meat should completely absorb all the liquid. After this, mix the minced meat well, add spices and herbs to taste, and form neat cutlets. Grease the trays with butter, carefully place the cutlets and set the timer for 30 minutes. That's all! Bon appetit.
