1. Main Page
  2. Kitchen utensils
  3. Chicken cutlets with buckwheat

Chicken Cutlets with Buckwheat

Chicken cutlets with buckwheat turn an ordinary weeknight into something special. Combine cooked buckwheat with ground chicken and you get patties that are both tasty and wholesome. They look great, too — and since the grain is built right in, they need no side dish and stand on their own as a hearty main.

RopotushkaAuthor avatar
Recipe author
Chicken cutlets with buckwheat
Chicken cutlets with buckwheat Chicken cutlets with buckwheat Chicken cutlets with buckwheat
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 57 % 17 g
Fats 17 % 5 g
Carbohydrates 27 % 8 g
144 kcal
GI: 38 / 63 / 0
  • Let's make some interesting chicken cutlets today — a real two-in-one dish. Anyone who loves buckwheat with a good patty will be a fan. The bold flavor of the buckwheat mellows during cooking, so if your kids won't touch this wholesome grain on its own, you can sneak it in disguised as a chicken cutlet. These cutlets go wonderfully with all kinds of sauces, and they couldn't be easier to make. Start with the buckwheat: rinse the grain and simmer it until tender — about 15–20 minutes after it comes to a boil, until no water is left in the pot. Transfer the buckwheat to the bowl you'll mix the meat in so it cools faster; don't add any salt or oil. Peel and wash the onions and quarter each one — you'll run them through a meat grinder along with the chicken. For the ground meat, rinse the chicken fillet well under running water and grind it. You can use any part of the chicken; if you're eating light, breast is the way to go. After the chicken, run the onion through the grinder. Finely chop a sprig of dill (or use whatever fresh herbs you have on hand). Press or finely grate the garlic. Mix the ground chicken with the onion and buckwheat, then add the rest: one large egg, the dill, garlic, salt, and spices. Knead everything together well with your hands — as with any cutlets, thorough kneading is what makes the mixture smooth and cohesive. Heat a skillet, shape the patties, and fry them in vegetable oil until golden brown on both sides. They come out fragrant and filling. Because the buckwheat is already in the mix, no separate side dish is needed. Serve the cutlets with fresh or stewed vegetables, and garnish with fresh herbs before bringing them to the table.

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Garlic - 143  kcal/100g
  • Buckwheat (whole grain) - 335  kcal/100g
  • Dark buckwheat flour - 333  kcal/100g
  • Light buckwheat flour - 347  kcal/100g
  • Boiled buckwheat - 163  kcal/100g
  • Buckwheat - 313  kcal/100g
  • Dill greens - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g

Similar recipes

Related and additional categories: