Steamed Chicken Cutlets with Vegetables

1. 1 Ground chickenpack 500 g ≈ $3.91 60 g
2. 2 White breadpack 350 g ≈ $1.41 10 g
3. 3 Milk 2.5%pack 930 ml ≈ $0.91 20 ml
4. 4 Eggspack 10 pcs ≈ $1.89 0.3 pcs
5. 5 Broccoli (frozen)pack 400 g ≈ $1.80 50 g
6. 6 Carrots≈ $1.50 per kg 30 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Soak the bread in milk³ until soft and squeeze out the excess liquid; preheat the steamer to 100°C; prepare a pan or steaming basket.

2. Break broccoli⁵ into florets about 4 cm in size, and slice the carrot⁶ into rounds about 0.5 cm thick.

3. Combine the chicken mince with the egg and salt, mixing until homogeneous.

4. Add the soaked bread to the filling and mix well; form cutlets 4–5 cm in diameter and 1.5 cm thick.

5. Place the cutlets on one part of the perforated tray and the vegetables on the other; cover the steamer.

6. Cook on high heat for 20 minutes; bring the internal temperature of the cutlets to 74°C and the vegetables to soft and tender.

7. Remove the cutlets and vegetables, let them rest for 1–2 minutes; serve with a garnish of choice and, if desired, add herbs or a little oil.

In short

• A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.