Poultry is a very frequent guest on our table, and it can be prepared in absolutely different roles, both according to the recipe and to your taste. Appetizing and juicy steamed chicken cutlets with zucchini will delight even experienced meat eaters and, without a doubt, will become your main lunch dish for a long time.
It is very good to prepare such cutlets in the summer, when young zucchini fruits are available for sale.
Zucchini cutlets are very tender and tasty. To prepare them as best as possible, we will share a few secrets. They will be especially useful for cooks who want to prepare a delicious and light dish for the first time.
First of all, you need to choose good zucchini.
For making cutlets, small young fruits are suitable, they contain few seeds and their pulp is very tender. To buy the right fruit, choose smaller zucchini with a green stalk. Be sure to check them by touch: the fruits should not be limp, because such a product is unlikely to be tasty.
To make chicken cutlets, you must make the minced meat yourself.
This way you can make it as suitable as possible for cooking in a double boiler, and the finished products with vegetables will keep their shape perfectly. It is best to make minced meat only from chicken breast without adding fat.
We add zucchini to the minced meat last, as they release juice very quickly.
Prepare the minced meat, season it with spices, and then throw in the zucchini. Immediately after this, form the cutlets and steam them.
You can make both traditional and dietary cutlets from chicken and zucchini.
If you are concerned about the calorie content of a dish, then it is better to give preference to the dietary option. Just combine minced chicken, zucchini and egg whites - and the cutlets will turn out simply delicious.
Such products are perfect for people who take care of their figure and health. Children will also really like them, so spoil your household as often as possible.
You can cook cutlets with zucchini not only in a double boiler.
If you have a multicooker, you can also easily cook cutlets in the “STEAM COOKING” mode. It is especially convenient to use a slow cooker if you need to make a small number of cutlets. If you prepare the products in advance, then it is better to do it in a double boiler.
Appetizing minced chicken cutlets with zucchini: step-by-step cooking recipe
Ingredients
- - 3 pcs. + -
- - 1 PC. + -
- White bread - 150 g + -
- — 100 g + -
- - 2 pcs. + -
- Corn starch- 1 tbsp. + -
- Green onions - 1 bunch (small) + -
- - 1 tsp. + -
- - taste + -
- White pepper - 1 pinch + -
How to cook steamed chicken and zucchini cutlets step by step
Minced chicken cutlets are very easy to prepare and affordable compared to other types of meat. Steamed chicken and zucchini cutlets are a dish that should definitely be present in your diet. Absolutely without worries, you can quickly cook dinner for the whole family using our recipe.
The taste and aroma of the finished products will undoubtedly amaze you, and they will become a frequent guest on your table. Another big plus is that they can be eaten hot or cold, so this dish can be prepared for a picnic or for work.
- Wash the chicken fillet thoroughly, dry and cut into small pieces.
- Soak white bread in water for 5 minutes, then squeeze out the liquid. Pass the bread and meat through a meat grinder into one bowl.
- Wash the green onions and zucchini well and dry. Finely chop the green onions and add to the bowl with the meat and bread.
- Grate the hard cheese and zucchini on a coarse grater and add to the bowl with the rest of the ingredients.
- Break the eggs into the mixture, season everything with salt and pepper. Mix the minced meat thoroughly with your hands.
- Now add starch and olive oil to the minced meat and mix again.
- Form cutlets from the minced meat (you can choose the size of the products yourself) and place them immediately in the steamer.
If there is any leftover mince, place it in the refrigerator until it is time to shape the products.
- Steam the cutlets for 15 minutes. Then turn off the steamer and leave the cutlets in the bowl for a few minutes. Then carefully remove the cutlets and place them on a plate.
Serve the chicken and zucchini cutlets immediately after cooking. You can serve them with boiled rice, mashed potatoes or fresh vegetables as a side dish.
Dietary chicken cutlets with zucchini: homemade recipe
Every home cook's cookbook must contain a recipe for light diet cutlets. Cutlets made from zucchini and minced chicken are perfect for this role, because they are incredibly tasty, and their calorie content is only 68 calories per 100 g.
In addition, such a treat is very simple and quick to prepare, and all the ingredients for it are more than what is available. To make the dish original, serve steamed cutlets with white cream sauce.
Ingredients
- Chicken fillet - 400 g;
- Zucchini - 400 g;
- Egg white - 2 pcs.;
- Celery stalks - 300 g;
- Parsley - 20 g;
- Vegetable oil - 1 tsp;
- Lemon juice - 1 tbsp;
- Salt, pepper - to taste;
- Low-fat cream - 120 ml;
- Rosemary - 1 sprig;
- Provençal herbs - 0.5 tsp.
- Wash the zucchini and celery stalks thoroughly in cold water and dry. Cut the vegetables into small pieces and pass them through a meat grinder. Set the chopped vegetables aside for 10 minutes, then drain any juice that appears from them.
- Wash the chicken fillet well and cut into small pieces or pass through a meat grinder, but with a large grill. Mix meat together with vegetables.
- Wash the parsley and chop it finely, then add it to the minced meat.
- Season the mixture with spices, pour in lemon juice and vegetable oil. Knead the minced meat well and immediately form into cutlets.
- Place the products in a steamer and cook the cutlets for 10-15 minutes.
- At this time, pour low-fat cream into a saucepan and heat well. Then add a sprig of rosemary and Provençal herbs. Stirring constantly, heat the sauce for another 1-2 minutes, then remove from heat.
- Place the finished cutlets on a large plate and pour over the hot sauce. You can also serve this treat cold.
Steamed chicken cutlets with zucchini will pleasantly surprise you with their taste, and their recipes will help you reduce cooking time.
How else can you cook chicken cutlets?
Dishes made from minced meat, such as cutlets, are prepared all over the world, but only here such a dish has acquired national status. Today the portal “Your Cook” will share with you its experience in preparing incredibly tasty chicken cutlets with various additional ingredients.
Steamed chicken cutlets with zucchini rich in vitamins and minerals such as: vitamin PP - 47.5%, potassium - 13.9%, magnesium - 18.3%, phosphorus - 18%, cobalt - 80.5%, molybdenum - 13.6%, chromium - 42.4%
Benefits of Steamed Chicken Cutlets with Zucchini
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
- Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
- Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
- Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
You can see a complete guide to the most useful products in the appendix.
During lunch, children often ignore vegetables, but do not refuse a cutlet. My three year old son acts differently. With the words “Nika really likes meat, but I don’t,” he gives his lunch to our cocker spaniel. The dog has not a life, but a fairy tale! I have to be more cunning and cook spy dishes in which the meat is not so obvious. Oddly enough, my son eats vegetables, moreover, he eats them with pleasure.
One of the best recipes that I adopted was chicken and zucchini cutlets. The child eats them himself, does not share with anyone and only laments that his mother has prepared “not enough.” Would you like to hear requests for more from your children more often? Try making these tender cutlets for them!
Ingredients:
- minced sirloin - 0.5 kg.
- zucchini – 1 medium, grams per 250-300.
- egg - 1 pc.
- flour (or breadcrumbs) - 2-3 tbsp.
- vegetable oil - 1 tbsp.
- dill - to taste
- salt, pepper - to taste
Cooking method
Wash the zucchini and grate it on a medium grater. As a rule, it releases a lot of liquid, so the resulting mass needs to be squeezed out.
I usually make minced chicken myself. I freeze the meat a little in the freezer to make it easier to grind it through the meat grinder. Add the finished minced meat to the zucchini mass and mix.
To prevent our cutlets from falling apart during the frying process, add egg and flour to the resulting mixture. You can optionally replace flour with starch or semolina. All these products “glue” the cutlets together well.
In the summer there are a lot of fresh herbs, so I try to use them as often as possible when cooking. Finely chopped dill, in my opinion, goes great with chicken and zucchini. We add it to our “dough”, mix what we get, add salt and pepper. Please note that we add salt at the last moment and there is an explanation for this. The fact is that salt draws liquid out of foods, and we don’t need this at all; we tried with all our might to get rid of it by squeezing out the zucchini.
Set the multicooker to “baking” mode, grease the bowl with oil and wait until it warms up. At this time, form the cutlets, roll them in flour and put them in a bowl.
I cook these cutlets with the lid open to make them crispier. I turn them over every 10 minutes. However, you can close the lid and your cutlets will become more tender. The total cooking time for chicken and zucchini cutlets in the Panasonic SR-TMH 181 multicooker is 40 minutes in the “baking” mode. The most dietary option is to steam them; many multicookers provide this function.
This dish will not take much of your time, but will allow you to surprise your family with a new taste of familiar products.
Ingredients:
- chicken fillet – 0.7 kg
- young zucchini – 1 pc. weighing 300 g
- egg – 1 pc.
- salt, spices to taste
- breadcrumbs - 3-4 tbsp.
- vegetable oil for frying – 1-2 tbsp.
Note: the calorie content of fried cutlets is approximately 220 Kcal per serving (2 pieces), steamed cutlets - 150 Kcal (breadcrumbs and vegetable oil are not used for them).
When it comes to chicken dishes, most people immediately imagine aromatic and fried grilled chicken. I don’t argue, it looks very appetizing, and tastes good too. But believe me, delicious food made from chicken meat can look different, and at the same time it can be healthy, which is very important.
Yes exactly. The dish that I want to tell you about today, dear site visitors, can safely be called healthy and, moreover, dietary food. I won’t drag it out - these are chicken cutlets with zucchini in a slow cooker. The presence gives the cutlets extraordinary juiciness and tenderness, and the chicken breast (you can use other parts of the chicken carcass, but then the cutlets will be a little fattier) provides excellent taste - this is a combination of simple and common, but at the same time, healthy products. An equally important point is that preparing such cutlets with zucchini in a slow cooker is very simple, even a novice housewife can handle them. Believe and check!
There are two ways to prepare chicken cutlets with young zucchini in a slow cooker. The first option is to fry the cutlets in vegetable oil, and the second, more dietary option, is to steam them. The model of my multicooker is PHILIPS HD3077/40, and in it I use the “oven” mode for frying. If you have a frying function, then bake the cutlets on this program, it will turn out equally tasty. Well, for steam cutlets, select “Steam” or another program suitable for these purposes. So, let's take a closer look at both options.
Cooking method
To begin with, grate the zucchini on a fine grater, then place the vegetable mass in a bowl and leave to sit for a while so that the chopped zucchini releases juice (if the zucchini is young, like mine, then there is no need to peel it).
At this time, prepare the minced meat (you can, of course, use store-bought, but homemade is safer). To do this, mince the chicken fillet or finely chop it in a blender.
Now in a deep bowl, mix the minced chicken, egg and chopped zucchini, after squeezing out the excess juice.
Season the resulting mass with salt, pepper and mix well.
That’s it, you can form cutlets (it’s easier to do this with your hands moistened with water) - from the proposed amount of products you will get 12 pieces. Let's start with the first cooking method. To fry cutlets in a slow cooker, you must first coat them in breadcrumbs.
Pour 1-2 tbsp into the bowl. vegetable oil, heat it, and then lay out the preparations. If the multicooker has high power and heats up very quickly, then for frying cutlets it is better to use the “baking” mode (this applies, in particular, to the model of my multicooker, so I set the “oven” mode with a temperature of 120 degrees).
Brown the cutlets on both sides, closing the multicooker lid (10 minutes for each side is enough).
In 20 minutes, the cutlets will be ready - with a golden, delicious crust and juicy inside.
These are even easier to prepare, since you don’t need to control the process; you just need to put the workpieces in a steamer tray, insert them into a bowl of hot water and set the desired program.
After 30 minutes, the multi-helper will notify you that the cutlets are ready. Here they are - light, but no less tasty and juicy.
These cutlets can be served with any side dish and always accompanied by fresh vegetables. I will say for myself that in both the first and second versions the cutlets turn out to be very juicy and soft. As you can see, they are prepared quite simply and quickly, and they are eaten even faster!