Steamed Chicken Cutlets
What is interesting, I long resisted and did not want to cook steamed food at all. I always thought that there were only a couple of steamed recipes that could actually make something tasty. As often happens, I was wrong. Very tasty burgers came out. Since my wife had long been frightened by the idea that such cutlets fall apart during cooking, I armed myself with a bunch of patience and a few ways to "strengthen" the burgers. In the end, nothing fell apart - not even a hint of it.
🍳 Cook: 15 min🍽️ Makes 12
Ingredients
| 500 g | Chicken breast |
| 100 g | White bread |
| 1 pc | Egg |
| 250 ml | Milk |
| to taste | Salt |
| — | Breadcrumbs |
Instructions
- Grind the chicken breast. (Many people make the stuffing in a blender, which is quite common practice, but I prefer to use a meat grinder.)
- Soak the bread in milk until it softens - it will take five minutes at most. Take the bread in your hands and squeeze out the milk (no need to wring out every last drop). Grind the bread too.
- Mix the bread and chicken, add the egg and salt. Mix the stuffing until homogeneous - all ingredients should be distributed evenly throughout the volume of the stuffing. The stuffing is quite "sticky", so the next stage is extremely important.
- Form a patty of the minced meat, then roll it in breadcrumbs. Firstly, the breadcrumbs stop it sticking to your hands; secondly, they help the patty keep its shape very well. The breadcrumbs largely keep the cutlet from falling apart during cooking, so their use is mandatory in this case.
- Build a double boiler: take a large pot, pour water into the bottom, bring it to a boil, and set a colander on top. Put the cutlets in the colander, cover with a lid and cook the chicken cutlets for 15 minutes maximum.
- Batch by batch, cook all the burgers. I got 12 meatballs, if my memory does not fail me.
- Set the table, maybe add some garnish, and call the family. The steamed chicken cutlets are ready!