Steamed Chicken Cutlets
Juicy, tender chicken cutlets made with ground chicken, onion, and oats—steamed to perfection, oil-free, and great for kids or diet meals.
- Time
- 35 min
- Serving
- 320 kcal
- Ingredients
- ≈ $1.49
- Protein
- 31 g
Ingredients
- 1 Ground chickenpack 500 g ≈ $3.84 150 g
- 2 Onions≈ $1.60 per kg 30 g
- 3 Rolled oatspack 400 g ≈ $2.60 15 g
- 4 Milk 2.5%pack 930 ml ≈ $0.88 30 ml
- 5 Eggspack 10 pcs ≈ $1.93 0.3 pcs
- 6 Salt 2 g
- 7 Ground black pepper to taste
- 8 Dillpack 50 g ≈ $1.80 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Soak oat flakes in milk4 for 10 minutes; grate onion2 finely.
Mix ground1 chicken, soaked flakes, onion2, egg, chopped dill8, salt, and pepper; pound the mixture against the bowl 10 times for firmer cutlets.
Shape cutlets 2 cm thick with damp hands, place in a steamer basket with gaps between them.
Steam for 20–25 minutes; serve with vegetables or mashed potatoes.
Tips
- Why it works
- Pound the mixture 10 times to align muscle fibers. This prevents tearing when steaming and keeps cutlets intact.
- Substitutions
- Use 30g breadcrumbs instead of oats for a firmer texture; swap milk for 30g yogurt to add tang.
- Common mistakes
- Oversteaming makes cutlets dry; check by inserting a knife. Juices should run clear, not pink.
- Storing and reheating
- Eat within 2 days; reheat in a dry pan for 3 minutes per side or microwave 1 minute covered.
- Serve with
- Pair with cucumber salad and a slice of lemon for a light, protein-rich dinner.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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