Buckwheat, Chopped Chicken Cutlet, Cucumber And Cabbage Salad Recipe

Buckwheat

1. Rinse the buckwheat groats under cold water. 2. In a saucepan, bring water to a boil and add the buckwheat. 3. Reduce heat to low, cover, and simmer for 15-20 minutes until tender. 4. Once cooked, fluff with a fork and season as desired.

Chopped Chicken Cutlet

1. In a mixing bowl, combine ground chicken, minced onion, breadcrumbs, an egg, salt, and pepper. 2. Form the mixture into cutlets. 3. Heat oil in a pan over medium heat. 4. Cook the cutlets on each side until golden brown and cooked through, about 4-5 minutes per side.

Cucumber and Cabbage Salad

1. Thinly slice cucumbers and cabbage. 2. In a salad bowl, combine the sliced vegetables. 3. For the dressing, mix olive oil, vinegar, salt, and pepper. 4. Toss the salad with the dressing just before serving.