Hello dear readers. Today we will talk about what chicken cutlets for children are, the recipe for this dish. You will learn several cooking variations, and also get acquainted with valuable tips.

Knowing how to properly cook cutlets from chicken breasts for children (as well as from other parts of the chicken) will allow you to create a delicious dish and do it quickly enough.

1. Ideally, you need to put two, maximum three eggs per kilo of minced meat. If there are more than the specified amount, then all you will achieve is the friability of the ground meat during the cooking process.
2. You can add bread pulp, but even here you need to know when to stop. Place no more than 250 grams per kilo of minced meat. If you add more, you won’t be able to taste the meat in your dish; the bread will overwhelm everything. Do not forget to pre-soak the bread you use in milk.
3. If you pre-beat the meat, you will end up with a more tender and strong dish.
4. Remember that the presence of skins is unacceptable in minced meat; if you are preparing chicken cutlets for a 1-year-old child, they will add excessive fat to the dish.
5. Before you start cooking, you need to put the minced meat, with the ingredients already added, into the refrigerator. Thanks to this, the taste of the finished dish will significantly improve due to the absorption of meat juice by the bread.

Cooking with semolina

Minced meat cutlets can be prepared using semolina instead of flour or bread.

During the preparation process you will need:

• seven st. spoons of semolina;
• three eggs;
• three onions;
• four tbsp. spoons of sour cream;
• kilogram of prepared minced chicken;
• salt.

With added bread

For this option you need to take:

• half a kilogram of fillet (chicken);
• one fourth glass of milk;
• egg;
• onion;
• white bread - approximately one hundred grams;

Oatmeal

A steamed dish allows you to preserve as much as possible the biologically active substances that are so valuable for the child’s body.

To prepare such a product you need to have:

• chicken fillet – two halves;
• egg;
• salt;
• oatmeal - two tbsp. spoons;
• parsley;
• butter – about 30 grams.

In addition to the actual base for future cutlets, you can make a sauce from milk. For it you will need:

• a teaspoon of flour;
• milk – half a glass;
• a teaspoon of butter.

With vegetables

Many kids will like this dish. We will cook it in the oven rather than fry it, this will make the dish even healthier.

To prepare cutlets with vegetables you need to have:

• minced chicken – two hundred grams;
• egg;
• carrot;
• semolina - two tbsp. spoons;

If your baby likes vegetable cutlets, then try making them.

My son loves minced chicken cutlets. I cook them mostly in the oven. For this dish I use minced meat, made independently from chicken fillet, onion, egg and bread crumb. We didn't like the cutlets with added vegetables.

Now you know what methods and options for preparing chicken cutlets exist. Don't be afraid to experiment and try new formulations. The child will appreciate it if he can try cutlets with oatmeal, and then with carrots and zucchini. Give preference to baking, cooking in a slow cooker or making steamed products. Remember that a child’s body does not need fried food.

The basis of the minced meat for our cutlets is meat. You can buy ready-made minced meat, or you can make it yourself by choosing a suitable piece of meat for this, clearing it of films and fat. When preparing minced meat, you will definitely need a meat grinder or blender.

To highlight the taste of meat and give it aroma, we will take a medium or large onion, peel it and finely chop it. You can use a blender, just do not puree the onion.

We do the same with garlic.

To fix the minced meat so that it holds the shape of the cutlets, we need raw potatoes, which we wash, peel and grate on a fine grater or chop very finely in a blender. Now everything is ready for cooking.

In a deep bowl, mix the minced meat, chopped potatoes, onion and garlic, then break the eggs, salt and pepper to taste. To give the cutlets juiciness, add a tablespoon of milk to the minced meat. The resulting mass must be thoroughly mixed to evenly distribute the ingredients. You can mix the minced meat with a spoon, or you can use a blender - this will take less effort and time.

Place the steamer closer and start cooking the cutlets. You must wet your hands with cold water so that the minced meat does not stick to them and forms well. Scoop the minced meat with a tablespoon, roll it between your palms, giving it the shape of a cutlet and place it in a steamer. Try not to place the cutlets too tightly so that they do not stick together. Close the steamer and set the “steaming” mode. Cooking time for steam cutlets is half an hour. After the time has passed, turn off the steamer and let the cutlets brew for some time. These 10 minutes are just enough to set the table.

It is very important for all children to eat properly and wholesomely, and meat plays a particularly important role in nutrition. Cutlets for children are a real delicacy that many children love no less than sweets, the main thing is to prepare and serve them correctly. Baked, they are more healthy because they remain juicy, retain the smell and taste of meat, and most importantly, they are useful even for children who are just introducing meat dishes into their diet. This recipe can be offered to a child from 1 year old.

If you are giving this meat to your baby for the first time, the serving should be no more than ¼ tsp. It is gradually increased to 50 g (by 8 months), and by one year - to 100 g.


Ingredients:

• Minced chicken or finely chopped breast - 500 g
• Bread (or crackers) - 200 g
• Sour cream - 1.5 tbsp. l.
• Milk or water - 5 tbsp.
• Onion - 1/2 pcs.
• Carrots - 1 pc.

Step by step photos of the recipe:

You can buy minced chicken in the store or mince the fillet through a meat grinder, or you can chop it finely with a knife.

Cut the onion into small cubes, grate the carrots on a coarse grater.

Add onions and carrots to the minced meat.

Add sour cream and salt.

For children over 9 months old, heat-treated garlic can be introduced into the diet in small doses, so you can add 1 clove to the minced meat.

Mix all ingredients and form into patties.

Place them on a baking sheet lined with foil.

Set the temperature to 200 degrees and place the cutlets in the oven for half an hour.

Ready-made cutlets can be served with vegetables, but not with mashed potatoes, as this can complicate the digestion of a child under 1 year old.

Bon appetit to your baby!

A child’s nutrition is an important component of his health. By the age of one year, the baby’s digestive system becomes more mature, and he can be given almost all foods. Parents should remember that dishes should be of such a consistency that the baby learns to chew. In addition, it is necessary to introduce foods rich in proteins into the diet, since the body is actively growing and needs building material for cells and tissues.

Chicken meat is one of the first to be introduced into a child’s diet. They begin to give it already at 8-9 months, and for those children who are on artificial nutrition - from 7 months. By the age of one year, babies should be able to accept not only chicken puree, but also dishes made from minced meat - cutlets, meatballs, meatballs. Do not forget that any meat needs careful heat treatment, which will neutralize harmful bacteria.

This meat is much easier to digest than veal or pork. It contains essential amino acids that are not produced by the body and can only be obtained from foods. It is especially recommended to include chicken in the diet of weakened children, as well as those who suffer from diseases of the gastrointestinal tract, since it does not cause irritation to the mucous membranes, is well absorbed, supplies the child’s body with necessary vitamins and minerals, and promotes muscle growth and development.

Children under 3 years old should absolutely not be given fried foods. The fact is that products prepared in this way do not allow the stomach and liver to function normally, and also contain carcinogens and toxins. In addition, during frying, some of the beneficial substances are lost.

Pediatricians say that it is better for children to cook cutlets in the oven or steam. You can add onions, carrots, zucchini, potatoes, semolina or oatmeal to the minced meat. These products will not only add juiciness to the cutlets, but also fill the minced meat with vitamins. Remove the skin from the chicken first, otherwise the finished dish will be too greasy. Salt should be used with great care - add salt to the minced meat little by little, it is better if it is under-salted.

Bake in a well-heated oven for 20-30 minutes. If you don't want a crust to form on them, cover the dish with foil. Serve as a separate dish or with a side dish.

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In the first years of a baby's life, his taste habits and preferences are formed. Therefore, a children's meat menu should not only be tasty and healthy, but also varied.

Meat and fish are a source of complete protein, iron and other useful substances; these are irreplaceable products in a child’s daily menu. For young children, dishes are prepared from minced meat and fish - due to their shape and consistency, they instill in the baby the first chewing skills. Such dishes include cutlets for children, meatballs and meatballs. How are they different?

Baby meatballs– dishes made from minced meat or fish, rolled into small balls (usually the size of an apricot or plum). In different interpretations, they exist in the national cuisines of almost the whole world. Cereals are always added to the minced meat, most often rice, bread, sometimes onions, spices and an egg are added. Meatballs for kids are stewed with sauce, steamed or baked. Fried meatballs should not be given to children.

Meatballs. This dish gets its name from the Italian word frittatella (fried). Meatballs for children– small balls the size of a cherry or a walnut made from minced meat, chicken or fish. They are usually boiled in broth, soup, or, less commonly, cooked in main courses. Finely chopped onions, spices and herbs are added to the minced meat. Very rarely, bread soaked in milk or water is added to the minced meat.

Cutlets for children. In modern Russian cuisine, cutlets are flatbreads made from minced meat, chicken, fish or vegetables. For children, they are usually served with various side dishes - cereals, vegetables, as well as sauce or broth.

With the appearance of the child’s first chewing teeth (i.e., from about 1-1.5 years old) children's menu replenished with meat dishes. These are cutlets, meatballs and meatballs prepared according to special recipes. At this age, the baby needs about 70-80 g of meat products per day, 1-2 times a week they can be replaced with fish. Dishes made from minced minced meat are very suitable in shape and consistency for a baby who is learning to chew at just this age.

Minced meat recipes for children

IN children's cooking The following types of meat are used:

• beef;
• veal;
• lean pork;
• rabbit.

Lamb, horse meat and venison are not used in the diet of children under 3 years of age.

Poultry is only suitable:

• chicken;
• turkey.

Goose and duck are very fatty, difficult to digest and are not suitable for children under 3 years of age.

For minced fish, use low-fat and white varieties of sea fish:

• halibut;
• sole;
• pollock.

From river fish only suitable:

• pike;

Minced meat for children's dishes They are prepared only from fresh or chilled meat; it is not recommended to use frozen meat, since it is impossible to control the quality and shelf life of such a product; this is fraught with the development of infections.

Carbonade, shoulder blade or thigh are best. The meat must be thoroughly cleaned of films and fat, rinsed, dried with a napkin to remove excess fat and moisture, and then cut into pieces and minced twice. For older children, from 2 years old, you can pass the meat through a meat grinder once.

From the white bread added to the minced meat, you need to remove the crust, and then soak the pulp in water or milk. The bread mass in the minced meat should be no more than 25 %.

In poultry, breast, thighs and drumsticks are suitable for preparing minced meat dishes. The meat is carefully separated from the bones and skin and passed through a meat grinder.

To prepare fish dishes, fillets that have been cleared of bones and scales are used.

Cooking minced meat is a labor-intensive process. Therefore, it is permissible to prepare a fairly large volume of it at once, make supplies for future use - freeze portioned semi-finished products. However, they must be stored at a constant temperature in the depths of the freezer; repeated defrosting and freezing is unacceptable for them.

In minced meat for baby food Before freezing, only vegetables or cereals are added, but no salt or spices, milk or eggs are added; this is done immediately before preparing the dish after defrosting the minced meat.

Cooking methods

The most traditional way of preparing meat dishes is frying. However, fried foods are not recommended for children under 3 years of age. During the frying process, a crust is formed, which contains substances that are harmful to the child and irritate the digestive tract. Therefore, the following cooking methods are used in children's kitchens:

• stewing;
• baking in the oven;
• steaming.

Children over 2 years of age are allowed to lightly fry the cutlets and then finish cooking them by simmering them in sauce. Meatballs are prepared in the same way. But the traditional method of cooking for meatballs is steaming, in salted water or soup with vegetables. Sometimes meatballs are stewed with cabbage or other vegetables in a small amount of gravy or sauce.

Cutlets for children

The first cutlets can be offered to a child at 1–1.5 years old, if he already has something to chew. Let's consider several options for preparing cutlets from meat, poultry and fish, so that there is something to diversify your baby's diet.

Steamed beef cutlets (from 1 year)

Ingredients:

• 100 g beef;
• 20 g white bread;
• 20 ml milk;
• 5 g butter;
• salt.

Cooking method:

Pass the prepared meat together with crustless bread soaked in milk through a meat grinder, add butter and salt to taste, mix thoroughly until smooth, form cutlets and steam for 20–25 minutes.

Meat cutlets (from 1.5 years)

Ingredients:

• 40 g pork without fat;
• 50 g beef;
• 10 g white bread;
• 5 g onions;
• salt.

Cooking method:

Soak the bread in water, mince the meat twice. Mix meat, bread, finely chopped onion, and salt. Form small cutlets with wet hands, then steam them or in a deep frying pan in the oven for 25-30 minutes.
Meat cutlets stuffed with vegetables (from 2 years old)

Ingredients:

• 90 g minced meat;
• 10 g carrots;
• 10 g cabbage;
• 10 g onion;
• 1 / 4 boiled eggs;
• 7 g butter.

Cooking method:

Pass the meat through a meat grinder. With wet hands, divide the minced meat into small flat cakes; place finely chopped carrots, onions, cabbage and chopped boiled eggs in the center of each. Wrap and pinch the edges of the flatbreads and flatten the resulting cutlets. Melt the butter in a frying pan and lightly fry the cutlets. Then place them in the oven or steam until cooked for 10-15 minutes.

Meat zrazy with rice (from 2-3 years old)

Ingredients:

• 90 g of meat (pork or beef);
• 20 g white bread;
• 30 g of cereal (buckwheat or rice);
• 10 g onion;
• 1 / 3 boiled eggs.
• For the sauce:
• 50 g broth;
• 10 g sour cream;
• 5 g flour.

Cooking method:

Boil rice (or buckwheat). Pass the meat through a meat grinder along with white bread soaked in water and squeezed out. Form the resulting minced meat into flat cakes and put the filling in the center of each: boiled rice (or buckwheat porridge), mixed with finely chopped onion and egg. Fold and pinch the edges and form into cutlets. For the sauce, mix broth, sour cream and flour. Fry the cutlets for 2-3 minutes on each side, then pour in the sauce and place in the oven for 15-20 minutes.

Chicken steam cutlets (from 1-1.5 years)

Ingredients:

• 90 g chicken meat from thigh or breast;
• 10 g onion;
• 10 g white bread;
• 10 ml milk;
• 5 g butter;
• salt.

Cooking method:

Pass the meat and onions through a meat grinder, add the bread soaked in milk and pass the resulting mass through the meat grinder again. Add lightly melted butter to the minced meat and add salt. Form cutlets with wet hands and steam for 15 minutes. You can stew them in milk in the oven for 20-25 minutes.

Turkey meat cutlets (from 1.5-2 years)

Ingredients:

• 100 g turkey meat (breast or legs);
• 1 tbsp. a spoonful of boiled rice;
• 1 / 2 eggs;
• 10 ml milk;
• salt;
• greenery.

Cooking method:

Pass the turkey meat through a meat grinder, mix the cooked rice with the minced meat, add salt, add the egg, milk and mix thoroughly until smooth. Form cutlets and steam them for 20-25 minutes.

Fish cutlets (from 1-1.5 years)

Ingredients:

• 100 g pike perch fillet (or cod, or sole);
• 10 g white bread;
• 20 ml milk;
• 5 g butter;
• salt.

Cooking method:

Pass the fillet through a meat grinder along with bread soaked in milk, add salt, add butter, mix, and form cutlets. Place the cutlets in the oven, fill 1 / 3 with water, or steam for 10-15 minutes.

Fish cutlets with cheese (2-3 years)

Ingredients:

• 10 g white bread;
• 20 ml milk;
• 1 small onion;
• 30 g hard cheese;
• 1 / 2 eggs;
• salt;
• 5 g flour.

Cooking method:

Pass the fish fillet through a meat grinder along with bread and onions soaked in milk, add finely grated cheese, egg, and salt. Mix the mass thoroughly. Then form cutlets, roll them in flour, lightly fry on each side and simmer until tender in white sauce (see sauce recipe below).

Bilip fish cutlets (2–3 years)

Ingredients:

• 300 g pike perch (or cod, or sole);
• 10 g white bread;
• 20 ml milk;
• 1 small onion;
• 30–40 g cottage cheese;
• 1 / 2 eggs;
• salt;
• 5 g flour.

Cooking method:

Pass the fish fillet through a meat grinder with bread and onions soaked in milk, add cottage cheese, egg, and salt. Mix the mass thoroughly. Form cutlets, roll them in flour, lightly fry on each side and simmer in white sauce until tender.

Meatballs for children

Meatballs can be made from many types of meat, poultry and fish. They are small in size, have a delicate taste and are convenient in that the baby can hold them in his hand and eat them, training the skill of independence. They appear in a child’s diet from the age of one in the first and second courses.

Meatballs for children (from 1–1.5 years)

Ingredients:

• 40 g lean pork;
• 50 g beef;
• 10 g white bread;
• 1 egg white;
• salt;
• greenery.

Cooking method:

Pass the meat through a meat grinder twice and mix with bread soaked in water. Beat the egg white thoroughly and mix with the minced meat. Form small balls and cook them in lightly salted water with herbs.

Steamed meatballs in Polish (from 1.5 years)

Ingredients:

• 100 g lean pork;
• 50 g chicken fillet;
• 1 / 2 egg whites;
• dill;
• salt;
• a little butter.

Cooking method:

Pass the pork and chicken fillet through a meat grinder, add beaten egg white, salt, butter and finely chopped dill to the minced meat. Mix the minced meat and form small balls. Place the meatballs by the teaspoon into the boiling broth or soup and cook until tender for 15 minutes. They can also be steamed and then placed on a plate with a side dish.

Chicken meatballs (1–1.5 years)

Ingredients:

• 90 g chicken fillet;
• 1 tbsp. a spoonful of boiled rice or rice flakes;
• 1 / 2 eggs;
• salt;
• greens to taste.

Cooking method:

Clean the fillet from skin and films and pass through a meat grinder. Salt the boiled rice and grind it in a blender along with the herbs, and then mix it with the meat. Add the beaten egg to the minced meat and mix again. Roll the minced meat into balls and cook in vegetable broth (or steam) for 15–20 minutes.

Children's chicken meatballs (from 1.5 years)

Ingredients:

• 100 g chicken breast;
• 50 g potatoes;
• 30 ml milk;
• 200 ml chicken broth;
• salt;
• Bay leaf;
• greenery.

Cooking method:

Pass the chicken breast through a meat grinder or grind it in a blender along with milk. Boil the potatoes. Mix the minced meat with potatoes, form small balls and boil them in chicken broth, salt it, and also add bay leaves and herbs.

Broth with fish balls (from 1.5 years)

Ingredients:

• 60 g pollock fillet (or hake, or pike perch);
• 10 g white bread;
• 10 ml milk;
• 5 g butter;
• 1 / 4 eggs;
• dill;
• salt.

Cooking method:

Pass the fillet with bread soaked in milk through a meat grinder, beat the egg with herbs in a blender. Combine everything, add butter, mix the minced meat. Form small balls. Cook the meatballs in vegetable broth for 10–15 minutes.

Cod meatballs with herbs (from 1.5 years)

Ingredients:

• 100 g cod;
• 15 g white bread;
• 5 g onions;
• 8 g spinach;
• parsley;
• 10 g salad;
• 1 teaspoon butter;
• 1 egg;
• salt.

Cooking method:

Pass the cod fillet, along with onions, spinach, lettuce and parsley through a meat grinder, and then mix with bread soaked in water. Add butter and egg to the mixture, add salt and mix the minced meat thoroughly. Form meatballs and boil them in vegetable broth or steam them.

Meatballs for children

Meatballs are similar in composition to cutlets, but also contain a lot of rice and vegetables. The combination of meat, grains and vegetables promotes better absorption of meat proteins. Meatballs are often served with sauces.

Meatballs in a special way (1.5–2 years)

Ingredients:

• 100 g minced pork or beef;
• 2 tbsp. spoons of finely chopped vegetables: bell pepper, carrots, onions, zucchini, tomatoes;
• 1 / 4 eggs;
• 1 teaspoon flour;
• salt;
• greenery.

Cooking method:

Mince the minced meat together with vegetables through a meat grinder or grind in a blender, mix with egg and flour, add salt, add herbs, and stir. Form balls, place them in a deep frying pan and, filling 1 / 3 with water, simmer for 10 minutes. Then add red or white sauce and simmer until tender for another 15 minutes under the lid.

Classic meatballs (2–3 years)

Ingredients:

• 50 g pork or beef;
• 10 g bread;
• 1 tbsp. spoon of milk;
• 10 g carrots;
• 10 g onion;
• 1 tbsp. spoon with a heap of rice;
• 1 / 4 eggs;
• salt.

Cooking method:

Pass the meat with onions and carrots through a meat grinder, add bread pre-soaked in milk and pre-cooked rice to the minced meat, add an egg and add salt. Mix the minced meat and form meatballs, fry lightly in oil, pour in red sauce and simmer in the oven or on the stove, covered, for 30 minutes.

Curd and fish meatballs (2–3 years)

Ingredients:

• 60 g cod fillet;
• 30 g white bread;
• 150 ml milk;
• 30 g cottage cheese;
• 10 g onion;
• 1 / 2 eggs;
• 2 tbsp. spoons of sour cream;
• greenery;
• salt.

Cooking method:

Soak the bread in milk and pass through a meat grinder along with the fish fillet, mix the resulting minced meat with cottage cheese and finely chopped onion. Beat the egg and mix it with the minced meat, add salt and herbs. Place in a mold or frying pan and bake in the oven for 15 minutes. Mix milk with sour cream until it reaches a sauce consistency, pour the mixture over the meatballs and simmer for another 10 minutes.

Fish meatballs (1.5–2 years)

Ingredients:

• 80 g fish fillet (cod, pollock or hake);
• 10 g white bread;
• 1 / 4 egg yolk;
• 1 tbsp. spoon of vegetable oil;
• salt.

Cooking method:

Pass the fillet together with the bread soaked in water through a meat grinder, add the yolk, butter and salt, and mix the minced meat. Form meatballs and place them in a deep bowl, pouring white sauce over 2 / 3. Simmer on very low heat for 25–30 minutes.

Baby sauces

Sauces that complement children's meat dishes not only enrich their taste, but also contribute to better absorption of the product and expand the baby's taste preferences. Sauces are especially often used in the preparation of meatballs.

Milk sauce (from 1.5 years)

Ingredients:

• 5 g (1 tbsp) flour;
• 1 tbsp. a spoonful of sour cream 10% fat;
• 20 ml milk;
• 20–25 ml of water.

Cooking method:

Fry the flour in a frying pan until it is slightly browned, add milk and water and bring to a boil, wait until the mixture thickens, add sour cream, wait until it boils again and turn off the heat.

White sauce (from 2 years old)

Ingredients:

• 1 / 2 teaspoons flour;
• 80 g low-fat broth;
• 1 / 2 teaspoons butter or heavy cream;
• lemon juice;
• salt.

Cooking method:

Fry the flour in a frying pan until it is slightly browned, pour in the broth, bring to a boil, wait for the mixture to thicken, add butter or cream, lemon juice, wait for the sauce to boil, and turn off the heat.

Red sauce (from 2–3 years)

Ingredients:

• 1 onion;
• 1 carrot;
• 2 tomatoes;
• Bay leaf;
• 1 / 2 glasses of water;
• 1 teaspoon of vegetable oil.

Cooking method:

Finely chop the onion, grate the carrots, put them in a frying pan and lightly fry in vegetable oil, then pour water into it and add the tomato, chopped in a blender until smooth. Add bay leaf and salt and cook for 10 minutes.

Children's side dishes

What should you prepare for your baby as a side dish for meat dishes? For meat cutlets and meatballs, the best addition would be boiled or stewed vegetables; fish cutlets are good served with rice or vegetable stew; Buckwheat, rice, pasta or potatoes go well with meatballs, and green peas, cauliflower and rice with vegetables go well with poultry.

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