Tender and Juicy Steamed Cutlets in a Multicooker: A Dietary Delight!

Let's start with the basics: prepare juicy minced meat from chicken fillet and boneless, skinless thighs. Cut the fillet into large pieces, separate the flesh from the bones. Then pass the chicken through a meat grinder or chop in a blender to obtain a tender mass.

The secret to tenderness: soak a slice of white bread in milk for 5-10 minutes. Lightly squeeze it and add it to the chicken mince. Beat an egg into this fragrant mixture, add a spoonful of sour cream. Salt, pepper to taste and add finely chopped fresh dill. Mix everything thoroughly to create a homogeneous and appetizing mass.

Small masterpieces: form medium-sized patties from the ground meat. To prevent the ground meat from sticking, moisten your hands with water. Pay attention to the size – the patties should be approximately the same size to cook evenly by steaming and provide maximum enjoyment.

Preparation for steaming: grease the steaming basket with a little vegetable oil so that the patties don't stick during cooking. Place the patties in the basket, leaving a little space between them so that each patty cooks evenly and retains its shape.

The magic of a multicooker: pour water into the multicooker bowl (about 1-2 cups, depending on the model), place the basket with the cutlets. Select the "Steam" mode or similar and set the timer for 25-30 minutes. Cooking time may vary slightly depending on the size of the cutlets and the power of your multicooker.