Breaded And Fried Chicken Cutlet With Buckwheat And Fresh Vegetables Recipe

Prepare the Chicken Cutlet

1. Begin by pounding your chicken to even thickness. Season with salt and pepper. 2. Dredge the chicken in flour, dip into beaten eggs, then coat with breadcrumbs. 3. Heat cooking oil in a pan over medium heat. Fry the chicken until golden brown and cooked through, about 4 minutes per side. Set aside on a paper towel to drain excess oil.

Cook the Buckwheat

1. Rinse buckwheat under cold water until the water runs clear. 2. In a saucepan, combine buckwheat with water in a 1:2 ratio of buckwheat to water. Bring to a boil, then reduce to a simmer. Cover and cook until all the water is absorbed, about 10-15 minutes. Let it sit covered for an additional 5 minutes before fluffing with a fork.

Prepare the Fresh Vegetables

1. Wash and slice the cucumber, cherry tomatoes, and bell peppers into bite-sized pieces. 2. Combine the vegetables in a bowl and toss lightly with olive oil, salt, and pepper to taste. Serve fresh alongside the chicken cutlet and buckwheat.