Steamed Chicken Cutlets with Vegetables

1. 1 Ground chickenpaquete 500 g ≈ $3.91 60 g
2. 2 White breadpaquete 350 g ≈ $1.41 10 g
3. 3 Milk 2.5%paquete 930 ml ≈ $0.91 20 ml
4. 4 Eggspaquete 10 unidades ≈ $1.89 0,3 unidades
5. 5 Broccoli (frozen)paquete 400 g ≈ $1.80 50 g
6. 6 Carrots≈ $1.50 por kg 30 g

Filas grises son existencias básicas: sal, aceite, especias. No se cuentan en el precio por porción.

Método

1. Soak the bread in milk³ until soft, wring out the excess liquid; preheat the steamer to 100°C; prepare a tray or steamer basket.

2. Prepare the vegetables: break broccoli⁵ into florets about 4 cm, and slice carrots⁶ into rounds about 0.5 cm thick.

3. Mix chicken mince with egg and salt until smooth.

4. Bind the mixture: add the soaked bread to the mince and mix well; form patties 4–5 cm in diameter and 1.5 cm thick.

5. Arrange the patties on one part of the wire rack and place the vegetables nearby on the other part; cover the steamer.

6. Cook on high heat for 20 minutes and ensure the internal temperature of the patties reaches 74°C while the vegetables become soft and tender.

7. Serve: remove the patties and vegetables, let them rest 1–2 minutes; plate with a side dish of your choice; optionally add greens or a little oil.

En resumen

• Porción infantil para edades de 1–3 años; apta desde 12 meses. Para niños más pequeños, divídela a la mitad y haz puré.