Buckwheat With Hard-boiled Egg And Fried Chicken Cutlet Recipe

Buckwheat

1. Rinse 1 cup of buckwheat groats under cold water. 2. In a pot, bring 2 cups of water to a boil. Add a pinch of salt and the rinsed buckwheat. 3. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the water is absorbed and the buckwheat is tender. 4. Fluff with a fork before serving.

Hard-boiled Egg

1. Place the egg in a saucepan and cover with enough water to submerge the egg completely. 2. Bring the water to a boil, then reduce the heat to low and simmer for 9-12 minutes, depending on your preferred yolk consistency. 3. Remove from heat, drain the hot water, and immediately submerge the egg in cold water to stop the cooking process. Peel the egg once it is cool enough to handle.

Breaded and Fried Chicken Cutlet

1. Tenderize a 4 oz chicken breast to an even thickness. Season with salt and spices. 2. Dip the chicken in beaten egg or milk, then coat evenly with breadcrumbs or flour. 3. Heat cooking oil in a frying pan over medium heat. Once hot, add the breaded chicken and cook for about 4-5 minutes per side, or until golden brown and cooked through. Drain on paper towels before serving.