Chicken Cutlets with Buckwheat
⏳ Time
1 hour 20 minutes
🥕 Ingredients
7
🍽️ Servings
12
Description
The author recommends serving the cutlets with herbs, but I suggest using buckwheat as a side dish. And drizzle it all with my favorite honey-mustard sauce, which pairs perfectly with all meats.
Ingredients
- Buckwheat Groats - ½ cup
- Ground meat - 17.6 oz
- Onion - 1 head
- Garlic - 1 head
- Chicken Egg - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Pour boiling water over the buckwheat and let it sit for 5–10 minutes.
Step 2
Mix the ground chicken, finely chopped onion, beaten egg, crushed garlic, steamed buckwheat, salt, and spices (I used a mix of ground pepper and a bit of sweet paprika).
Step 3
Shape into patties and fry in a small amount of fat/oil.
Step 4
In a pot, pour in 0.5 cup of water, milk, or sour cream (I used milk), diluted with milk, bring to a boil, and layer the patties.
Step 5
Cook for 20–25 minutes over low heat until the buckwheat is ready.
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