Steamed Chicken Cutlets with Vegetables

1. 1 Ground chickenpack 500 g ≈ $3.91 150 g
2. 2 Onions≈ $1.60 per kg 30 g
3. 3 Eggspack 10 pcs ≈ $1.89 0.3 pcs
4. 4 White breadpack 350 g ≈ $1.41 20 g
5. 5 Milk 2.5%pack 930 ml ≈ $0.91 40 ml
6. 6 Broccoli (frozen)pack 400 g ≈ $1.80 120 g
7. 7 Carrots≈ $1.50 per kg 60 g
8. 8 Salt 2 g

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

Method

1. Preparation: soak bread in milk⁵, mix with minced chicken, grated onion², egg and salt.

2. Forming: shape the cutlets and place them in the steamer basket with broccoli⁶ and carrot⁷ slices.

3. Setup: position the steamer basket over water in the multicooker, set to steam mode.

4. Cooking: steam on high for 25 minutes until the cutlets are fully cooked; check internal temperature to 74°C.

5. Rest: remove the cutlets and vegetables, let them rest 2–3 minutes before serving.

6. Serving: serve the cutlets with the vegetables; if desired, salt to taste and add fresh herbs.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.