Steamed Chicken Cutlets with Vegetables

Name: Steamed Chicken Cutlets with Vegetables
Total time: 40 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Ground chicken — 150 g; Onions — 30 g; Eggs — 0.3 pcs; White bread — 20 g; Milk 2.5% — 40 ml; Broccoli (frozen) — 120 g; Carrots — 60 g; Salt — 2 g

Light, tender chicken cutlets steamed in an instant pot with broccoli and carrots—no frying required.

Time: 40 min
Serving: 379 kcal
Ingredients: ≈ $2.01
Protein: 35 g

Healthy High protein Kid-friendly

Ingredients

1 Ground chickenpack 500 g ≈ $3.84 150 g
2 Onions≈ $1.60 per kg 30 g
3 Eggspack 10 pcs ≈ $1.93 0.3 pcs
4 White breadpack 350 g ≈ $1.44 20 g
5 Milk 2.5%pack 930 ml ≈ $0.88 40 ml
6 Broccoli (frozen)pack 400 g ≈ $1.80 120 g
7 Carrots≈ $1.50 per kg 60 g
8 Salt 2 g

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

Method

Soak bread in milk⁵ for 5 minutes, then squeeze out excess liquid. Grate onion² finely. Mix ground¹ chicken with bread, onion, egg, and salt until smooth.
Slice carrots⁷ into 0.5 cm thick rounds. Shape the mixture into 70–75 g cutlets.
Pour 500 ml of water into the instant pot, place the steamer basket inside, and add cutlets and carrots⁷. Set to ‘Steam’ mode for 15 minutes.
Add broccoli⁶ to the basket and steam for another 10 minutes. Cutlets are done when no pink remains inside (74 °C).
Turn off the pot and let cutlets and veggies rest for 2–3 minutes.
Serve with vegetables, season with salt if needed, and garnish with fresh herbs.

Tips

Why it works: Soak bread in milk to bind the cutlets without making them dense; dry bread absorbs too little moisture and crumbles.
Substitutions: Use 30g grated apple or 20g crushed crackers instead of bread; swap frozen broccoli for fresh but add 2 minutes to cooking.
Common mistakes: Cutlets stay pink inside if undercooked. Use a thermometer at 74°C or cut one to check; oversteaming makes them rubbery.
Storing and reheating: Eat fresh or within 2 days; reheat in a dry pan for 3–4 minutes until 65°C. Freezes poorly. Texture turns soggy.
Serve with: Pair with 100g cooked quinoa and a squeeze of lemon for a balanced lunch; works for packed school meals.

In short

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

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Nutrition

Per serving and share of 2000 kcal

Calories	379 kcal	19%
Protein	35 g	47%
Fat	16 g	23%
Carbs	23 g	9%
Per 100 g	86 kcal

Cost

≈ $2.01per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is ground chicken.