Chicken Cutlets Baked with Buckwheat
by Editorial Staff
Buckwheat with cutlets is a fairly popular combination. And if you bake them together in the oven, you get an original dish. Buckwheat, saturated with juices and aromas of chicken cutlets, tastes more interesting than cooked separately. In addition, cooking in the oven will not take much of your time, and you will immediately get both the main dish and the side dish to it.
Servings: 3
Ingredients
- Minced chicken – 250 g
- Buckwheat groats – 120 g
- Onions – 100 g (1 pc.)
- Egg – 1 pc.
- White bread – 30-50 g (2-3 slices)
- Milk – 30 ml
- Bay leaf – 1 pc.
- Salt to taste
- Freshly ground black pepper (or seasoning for cutlets) – a pinch
- Vegetable oil (for frying) – 2 tbsp
- Parsley (for serving) – 2 sprigs
Directions
- Peel the onion, rinse, cut into arbitrary pieces and send to the blender bowl.
- Add bread without a crust there and pour in the milk.
- Add egg, salt, pepper (or cutlet seasoning).
- Grind all ingredients well.
- Put the minced chicken in a bowl, add the contents of the blender.
- Mix everything thoroughly (preferably with your hands).
- Form cutlets with wet hands put in a frying pan preheated with vegetable oil. Fry over low heat for 3 minutes.
- Then turn over and fry for another 2-3 minutes. Fry the cutlets from the remaining minced meat in the same way.
- Put the cutlets (I got 8 pieces) in a baking dish.
- Rinse the buckwheat thoroughly, put it in a mold, and distribute it between the cutlets.
- Pour in water, salt put a bay leaf on top.
- Cover the form with foil (or a lid) so that the buckwheat does not dry out, and put in an oven preheated to 180 degrees. Bake for 30 minutes, until buckwheat, is cooked (be guided by your oven).
- Take the mold out of the oven, remove the foil. Chicken cutlets baked with buckwheat, immediately serve, sprinkle with herbs if desired.
Enjoy your meal!
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