Recipes
Steamed Chicken Cutlets
2025-08-29
Steamed chicken cutlets are the kind of recipe that comes in handy whenever you need something both satisfying and easy on the stomach. Skipping the oil and the frying pan makes them a good fit for kids’ meals, recovery food after being sick, or simply anyone watching their calorie intake without wanting to give up familiar comfort food.
The trick to keeping them juicy is the ratio of ground meat to liquid: soaking the breadcrumbs in milk before mixing keeps the cutlets from drying out, and a short rest in the fridge helps the mixture hold its shape once it hits the steam. Chicken breast is fairly lean on its own, so it’s worth watching the clock — overcooking will leave the cutlets noticeably denser than they should be.
These cutlets pair well with boiled or roasted vegetables, mashed potatoes, buckwheat, or a simple salad — there’s a lot of room to mix and match, since the flavor itself is mild and versatile. Leftovers keep well in the fridge for 2-3 days and reheat nicely in a steamer or microwave without losing much in texture or taste.
Ingredients
- 500 g chicken breast or ground chicken
- 1 small onion
- 1 egg
- 50 ml milk
- 2 tbsp breadcrumbs or semolina
- 1 garlic clove (optional)
- salt to taste
- black pepper to taste
- fresh herbs, for serving
Instructions
- If using whole chicken breast rather than pre-ground meat, cut it into large chunks and process it in a meat grinder or food processor along with the onion and garlic.
- Soak the breadcrumbs or semolina in the milk for 5-10 minutes so they soften.
- Mix the ground chicken with the egg, soaked breadcrumbs, salt, and pepper until smooth and evenly combined.
- Let the mixture rest in the refrigerator for 10-15 minutes so it firms up and is easier to shape.
- With damp hands, form medium-sized patties and arrange them in a single layer in a steamer basket or on a rack.
- Steam for 20-25 minutes until fully cooked, turning the cutlets gently about halfway through.
- Check for doneness by cutting one open — the juices should run clear with no pink remaining.
- Serve hot, sprinkled with fresh herbs.
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