Chicken cutlets with buckwheat
12 servings
80 minutes
Chicken cutlets with buckwheat are a cozy and hearty dish of Russian cuisine, combining the tenderness of chicken meat with the rich flavor of buckwheat. This recipe has roots in traditional home-cooked meals where buckwheat is one of the staple ingredients. The cutlets turn out soft thanks to the steamed buckwheat, which adds a light nutty note and airy texture to the dish. A hint of garlic and pepper complements the natural sweetness of chicken meat, while simmering in milk makes the cutlets especially juicy. They can be served with mashed potatoes, fresh vegetables, or a light sauce, creating a harmonious taste. This dish is perfect for a family dinner, warming with its aroma and simplicity of preparation.
1
Pour boiling water over the buckwheat for 5–10 minutes.
- Buckwheat groats: 0.5 glass
2
Mix chicken mince, 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).
- Ground chicken: 500 g
- Onion: 1 head
- Garlic: 1 head
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Shape the patties and fry them in a small amount of fat/oil.
4
Pour 0.5 cup of water, milk, or sour cream (I used milk) diluted with milk into the pot, bring to a boil, and layer the patties.
5
Cook for 20-25 minutes on low heat until the grains are ready.
