Chicken cutlets with buckwheat, royal style
4 servings
30 minutes
Chicken cutlets with buckwheat in the royal style are a true embodiment of Russian home cooking, combining simplicity and refined taste. The origins of this dish delve into traditions when buckwheat was a symbol of abundance and chicken meat was an accessible and nutritious ingredient. Tender cutlets made with aromatic carrots and soaked bread acquire special juiciness, while buckwheat simmered in the oven with onions and butter is filled with rich flavor. The finishing touch is a spicy sauce made from pickled cucumbers that adds freshness and a slight tang to the dish. Chicken cutlets with buckwheat will be an excellent choice for a cozy family dinner, enveloping the home in the aromas of true Russian hospitality.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Pour mineral water over the bread and set it aside.
- White bread: 100 g
- Sparkling mineral water: 50 ml
3
Grate the carrot on a fine grater, add minced meat, salt, and slightly squeezed bread. Mix well.
- Carrot: 1 piece
- Ground chicken: 500 g
- Salt: to taste
- White bread: 100 g
4
Chop the onion into small cubes.
- Onion: 1 head
5
Heat butter and 30 ml of vegetable oil in a saucepan.
- Butter: 15 g
- Vegetable oil: 40 ml
6
Fry the onion, stirring, until golden brown.
- Onion: 1 head
7
Divide the minced meat into portions, coat each in flour, and shape into patties.
- Ground chicken: 500 g
- Wheat flour: to taste
8
Add buckwheat to the pan with onions and fry for 1 minute.
- Buckwheat groats: 280 g
9
Pour broth over the buckwheat, bring to a boil, then cover and send to the oven for 10 minutes.
- Buckwheat groats: 280 g
10
Heat a pan with vegetable oil and fry the patties until golden brown on both sides.
- Ground chicken: 500 g
- Vegetable oil: 40 ml
11
Place the cutlets in the saucepan with the buckwheat and return to the oven for another 10 minutes.
- Ground chicken: 500 g
12
Chop parsley and cucumbers very finely.
- Parsley: 5 g
- Marinated cucumbers: 40 g
13
Mix cucumbers and parsley with brine and mustard.
- Marinated cucumbers: 40 g
- Parsley: 5 g
- Pickle brine: 30 ml
- Dijon mustard: 10 g
14
Place the cutlets and buckwheat on a plate and drizzle with cucumber sauce.
