Chicken cutlets with buckwheat recipe with photos. Chicken cutlets with buckwheat

Both adults and children adore the fragrant cutlets; This dish goes well with any side dish and is distinguished by its high taste. To save their time, resourceful cooks use various tricks, for example, preparing chicken cutlets with buckwheat, which combine both a meat ingredient and a side dish.

Such meatballs turn out incredibly filling and, of course, very tasty, and the original recipe allows you to surprise even spoiled gourmets.

Classic recipe for simple chicken and buckwheat cutlets

Ingredients

— 0.4 kg + -
— 2 pcs. + -
Buckwheat - 1 tbsp. + -
- 2 tbsp. + -
— 1 pc. + -
- to taste + -
- for deboning + -
- for frying + -
- 1 clove + -
— 200 ml + -

How to properly cook buckwheat cutlets with minced chicken step by step

We are all accustomed to the fact that vegetables, cheese or sauces are sometimes added to minced meatballs. Also, rice is often poured into cue balls, and after frying, they are stewed in sour cream or any other gravy.

But buckwheat is rarely added to minced cutlets, since buckwheat usually comes separately, as a side dish. In fact, such cutlets turn out no worse than their rice counterpart, and sometimes even better.

Boil buckwheat porridge for homemade cutlets

First of all, we sort out the buckwheat: we need to remove all unopened grains from it, as well as all kinds of debris. After that, pour it into a colander and rinse under running water.
Let the water drain a little, then transfer the cereal to a clean frying pan. Fry the cereal over medium heat for several minutes, stirring constantly: this will give it a more pronounced taste and become crumbly.
Pour the buckwheat into a saucepan, pour in water, add a pinch of salt and bring to a boil over high heat. Then turn the heat down to low, cover with a lid and cook for about 20 minutes until the water is completely absorbed into the cereal. Remove the vessel from the heat and set aside for a while.

Preparing the remaining products for minced cutlets

While our buckwheat is cooling, we are working on other ingredients. Peel the onion and cut it into small, small cubes.
Pour vegetable oil into the pan and fry the onion until soft. Then take it out and put it in a deep bowl.
We wash the chicken breast, remove the cartilage and pass it through a meat grinder (or turn it into minced meat using a blender).
Place the prepared meat mass into a bowl. Here we add chicken eggs, cooled buckwheat, garlic passed through a press and all the spices. Adjust the mixture according to salt and mix everything well.

We make chicken-buckwheat cutlets with our own hands and fry them in a frying pan

Form cutlets, roll in flour and fry on both sides until a strong crust forms. Place the fried meatballs in a deep cauldron or pan with a non-stick coating.

Simmer tender cutlets in sour cream sauce until cooked

Add sour cream inside the cauldron, add a little salt and add pepper. Pour boiling water so that it covers the cutlets just a little and put on fire. Simmer the buckwheat cutlets for half an hour covered. Then remove from heat and serve.

Of course, such meatballs can simply be fried without stewing, but then they will turn out a little dry, since buckwheat will take moisture from the (already) dietary chicken mince. When we simmer the cutlets in the sauce, they retain their juiciness and also acquire a pleasant sour cream aroma.

Original chicken breast cutlets with buckwheat and mushrooms

Ingredients

Chicken breast – 1.5 kg;
Large chicken eggs – 2 pcs.;
Buckwheat – 1 glass;
Onions – 2 pcs.;
Champignons – 200 g;
Vegetable oil - for frying;
Salt and pepper - to taste;
Semolina – 2 tbsp. l.;
Bread - a piece;
Milk – 2 tbsp. l.;
Sour cream – 100 ml.

Cooking unusual chicken and buckwheat cutlets in the oven

We make minced meat from the products indicated in the list

Buckwheat needs to be prepared in the same way as we did in the previous recipe: rinse, sort, then fry a little in a clean frying pan and cook in proportion with water (1 part buckwheat to 2 parts water).
In the meantime, we are making minced meat. We wash the chicken fillets, remove the cartilage and turn the meat into minced meat. We pour spices into it, break chicken eggs and mix well.
Soak the bread in milk and also add it to the meat mass, and add semolina here. Knead the chicken and leave to stand: the semolina should swell properly, usually this takes from 20 to 30 minutes.
We wash the champignons well and chop them into small cubes, clean the onions and chop them in the same way.
Then pour vegetable oil into a frying pan and fry the onion and mushroom slices until the onion is cooked and soft.
In a deep bowl, combine the ingredients of our filling: add cooled buckwheat, add mushrooms and onions and pour in sour cream. If necessary, add a little salt and season with your favorite spices, knead well.

Cover a baking tray with baking parchment, grease it with a little vegetable oil and, using a tablespoon, place it on it in portions. minced meat. By this time it should already be dense enough so that you can sculpt from it.
We form a kind of basket from the minced chicken, in the center of which there should be a depression. We put our buckwheat with mushrooms and sour cream in it.
Scoop out about half a tablespoon of minced meat and carefully place it on top of the filling. We pinch the edges so that we get a full-fledged cutlet (this is convenient to do by wetting your hands in cool water).
We carry out this procedure with all cutlet preparations, after which we set the oven to warm up to 180 degrees.
After a few minutes, when the oven is warm enough, place a baking sheet inside and bake for 40-50 minutes.
After the specified time, the cutlets should brown and acquire an appetizing crust. We remove the baking sheet from the oven, let our cutlets cool slightly, then separate them from the parchment with a spatula and serve.

By the way, these chicken cutlets with buckwheat can be prepared differently, more original. To do this, at the stage of closing the cutlet and forming zrazy from it into the filling, you should break one raw egg: it will seem to cover the contents of the cutlet.

This dish needs to be baked for the same amount of time as closed cutlets, only the taste and the method of serving will differ dramatically.

How else can you cook chicken cutlets?

Dishes made from minced meat, such as cutlets, are prepared all over the world, but only here such a dish has acquired national status. Today the portal “Your Cook” will share with you its experience in preparing incredibly tasty chicken cutlets with various additional ingredients.

Chicken cutlets with boiled buckwheat - a dish for thrifty housewives. Buckwheat is perfectly disguised as minced chicken. Chicken-buckwheat cutlets are tender, dietary and very tasty.

You can fry cutlets from store-bought minced chicken, or you can make homemade minced meat. We choose the second option. Pre-cook the buckwheat and cool it.

We take ingredients for preparing chicken cutlets with buckwheat from the list.

Chicken breast and fillet cut from legs are suitable for minced meat. We don't use leather. Grind the breast and fillet in a meat grinder.

Roll boiled buckwheat into minced chicken.

Onions and garlic. Let's break a chicken egg. Add salt.

Mix the minced meat into a homogeneous cutlet mass.

With wet hands, form balls of the same size. Roll the balls in breading and press lightly into the cutlet. Place the cutlet preparations into a heated frying pan. First, pour sunflower oil into the frying pan.

Fry chicken cutlets with buckwheat on both sides over medium heat. Then close the pan with a lid and switch to low heat. Let's bring our cutlets to readiness under the lid for 30 minutes.

I got an appetizing, aromatic, satisfying dish. I just want to snatch one cutlet as quickly as possible, without waiting for the household to sit down at the table.

I will serve chicken and buckwheat cutlets with a vegetable side dish.

Hello! I share my delicious and useful recipe chicken cutlets with buckwheat and vegetables, baked in the oven. The cutlets turn out tender, juicy and very tasty, and also healthy, since they are not fried, but baked. Buckwheat cutlets are also budget-friendly, since half of the minced meat is boiled cereal.

These vegetable cutlets with buckwheat and minced chicken can be served as an independent dish, because they contain both meat and cereal. It turns out both a side dish and a main dish - two in one. Vegetables give the cutlets juiciness and additional benefits. I prefer to add them fresh rather than fry them. You can add other vegetables according to your taste. An excellent addition can be finely chopped bell peppers of different colors, as well as fresh parsley and dill.

You can put a clove of garlic, passed through a garlic clove, into the minced meat. I recommend serving these cutlets with a side dish of fresh vegetables, for example, cucumbers or tomatoes, or with any salad.

Ingredients for cutlets

Minced chicken - 300 grams
Medium sized carrots - 1 piece
Onion - 1 piece
Boiled buckwheat - 200 grams
Frozen green peas - 100 grams
Sweet paprika - to taste
Dry dill - to taste
Salt - to taste
Ground black pepper - to taste
Vegetable oil - for greasing the mold

How to cook chicken cutlets with buckwheat and vegetables in the oven

1. Prepare minced chicken. I put the chicken fillet through a meat grinder along with the chopped onion. If you have ready-made minced meat, you need to add grated or chopped onion in a blender.

2. Peel the carrots and grate on a medium grater. I don’t recommend chopping on a coarse grater; the carrots in the cutlets may not have time to cook.

3. Add grated carrots to the minced chicken and onions.

4. Boil buckwheat in advance until cooked and cool. Add buckwheat to the minced meat with carrots.

5. Add frozen green peas. It is not necessary to defrost it first. It will defrost in the cutlets and give them extra juiciness.

6. Add spices, sweet ground paprika, dry dill, salt and pepper to taste. If desired, you can add any spices and seasonings, as well as fresh herbs.

7. Thoroughly mix the minced chicken with vegetables and buckwheat so that all ingredients are well combined.

8. Grease the baking dish with vegetable oil. Form cutlets into any shape and place them in the pan.
Preheat the oven to 180 degrees and bake the cutlets for 30-40 minutes.

Serve cutlets with buckwheat and vegetables hot with salad or vegetables.

Bon appetit!

Simple buckwheat cutlets are a dietary dish that can be easily and quickly prepared at home: with cheese, minced meat, garlic, onions, and potatoes.

A great variety of cereals for everyday cutlets! Why not?! After all, it’s essentially two in one: a side dish, a main dish and even a salad. Buckwheat for minced meat is an ideal gastronomic companion. To be honest, this was my first time cooking buckwheat cutlets, but I didn’t even expect how interesting, juicy and fragrant they would turn out. As a small but useful advice— add a pinch of sugar to the minced meat, it will reveal both the meat and the buckwheat in a special gastronomic light. Look, these cutlets will become “regular” and loved.

Buckwheat 1 cup
Minced meat 450 grams
Onions 2 pcs
Chicken egg 2 pcs
Dill bunch
Creamy horseradish 2 tbsp
Garlic 1 clove
Premium wheat flour 3-4 tbsp
Salt to taste
Sugar a pinch
Ground black pepper pinch
Grapeseed oil for frying
Sour cream for serving
Greens for serving

Boil the buckwheat and prepare a crumbly porridge.

Scroll the minced meat with onions, season with black pepper and sugar - knead well and beat lightly.

Mix minced meat and buckwheat.

Prepare the filling for the cutlets: boil the eggs, grate on a medium grater, chop the dill and garlic, mix everything with creamy horseradish.

Divide all the minced meat into portions, form a flat cake, place 1-2 tablespoons of egg-dill filling in the center of each.

Form cutlets, bread them in flour.

Fry the cutlets in grape seed oil on both sides until lightly browned. Bring to readiness in the oven and serve with sour cream and fresh herbs.

Recipe 2: simple and tasty buckwheat cutlets

You can cook these wonderful buckwheat cutlets if you have leftovers from yesterday buckwheat porridge. But I assure you that having cooked them at least once, you will specially cook the cereal and make this dish quite often. And although there is not an ounce of meat in them, oddly enough, the cutlets taste delicious.

They have a pleasant buckwheat aroma, delicate and juicy texture, crispy crust and are liked by everyone without exception. Despite the fact that this dish is made from cereals, it turns out to be very nutritious and satisfying. By the way, such delicious buckwheat cutlets are perfect for eating during fasting, you just need to exclude the egg from the recipe.

450 g boiled buckwheat
225 g peeled potatoes
1 small onion
1 raw carrot
1 medium egg
2 heaped tablespoons breadcrumbs+ for breading
vegetable oil for frying

Three peeled potatoes on the finest grater and squeeze out excess juice (if you make a lean version, then leave everything as is).

Add boiled buckwheat, chopped onion, grated carrots, salt, pepper, raw egg and crackers (they can be replaced with flour). Stir the cutlet mixture until smooth.

With slightly damp hands, form cutlets of any shape. Carefully bread each one on all sides.

Fry in the usual way in vegetable oil in a frying pan. Fry the cutlets over low heat without a lid for 7 - 10 minutes on each side until beautifully golden brown. Bon appetit.

Recipe 3, step by step: buckwheat porridge cutlets

You can easily and quickly prepare dietary buckwheat cutlets that are very tasty at home.

Buckwheat porridge – 2 cups, 250 ml each
Quail eggs - 4 pieces, or regular chicken egg - 1 piece
Onions – 1 pc. medium in size.
Wheat flour 1.5 tbsp. spoons
A little spice: salt, dill, a mixture of peppers.

My buckwheat porridge was already cooked, I poured deep buckwheat into a bowl. I mashed the grains as best I could with a spoon, but didn’t try too hard. Yes, there are recipes where buckwheat is passed through a meat grinder, but as I imagined - how much to wash everything, I became lazy, and decided to do it my own way. Next, I finely chopped the onion. I put these gifts of nature and stores in a large dish, beat the eggs into the buckwheat, and added flour.

I peppered and salted the cutlet mixture just a little bit, since the buckwheat porridge was lightly salted before. I mixed everything thoroughly, pressing the buckwheat with a spoon again. I formed the buckwheat mince into a hemisphere for ease of forming cutlets.

I put a frying pan on the stove to heat up. I made cutlets from the minced meat, simply forming them in my palms. Added vegetable oil to the frying pan and carefully placed the future buckwheat yummy in it. I turned down the heat to low so that the food didn’t burn. I fried it on one side, turned it on its side - rib. Once again it gave the edge the opportunity to undergo heat treatment.

When the side of the cutlet began to brown, I turned it over to the other unfried side. It took me about 12-15 minutes to fry with a low flame.

Recipe 4: Buckwheat cutlets with garlic and sour cream

You can prepare a wide variety of dishes with buckwheat. I recommend you a recipe for preparing delicious, and most importantly healthy buckwheat cutlets. The minced meat for such cutlets is prepared on the basis of buckwheat porridge with the addition of vegetable ingredients. Preparing our dish does not require much time or expensive ingredients. But despite this, the cutlets turn out tasty, light and tender. They will be a great treat at your dinner table.

Buckwheat 200–250 grams
Medium sized onions 1–2 pieces
Medium sized garlic 2-3 cloves
Sour cream 20% fat content 1 tablespoon
Chicken egg 1 piece
Wheat flour 2 tablespoons
Salt to taste
Ground black pepper to taste
Vegetable oil for frying
Breadcrumbs for breading cutlets

Pour buckwheat onto a paper towel and distribute evenly over its entire surface. We sort out the buckwheat by hand and set aside any pebbles or dry grass that may be in the grain. Then you need to rinse it well. To do this, transfer the sorted buckwheat into a saucepan and pour running water into the same container. We drain several times and fill the container with water again. Afterwards, pour the cereal with the liquid into a sieve and let the water drain.

Transfer the buckwheat into a free pan and fill it with water at room temperature. It is very important to maintain the proportions of buckwheat and water. They should correspond to 1 to 2, that is, for 200 grams of buckwheat you need to take 400 milliliters of water, respectively, if there are 250 grams of buckwheat ingredient, then we take liquid at the rate of 500 milliliters.

Place the pan on medium heat and when the water with buckwheat boils, add a little salt to taste and mix everything lightly with a tablespoon. Cover the pan with a lid and cook for 15 minutes over medium heat until the amount of water is reduced by half. Then turn the heat down to low and cook the porridge for another 5-7 minutes. During this time, all the liquid should evaporate.

Afterwards, turn off the burner and wrap the pan with buckwheat porridge in a towel for 20 minutes so that it soaks well. Attention: since we will be preparing cutlets from buckwheat porridge, there is no need to add butter to our ingredient.

Using a kitchen knife, peel the onion. We rinse the vegetable under running water and transfer it to a cutting board; using a kitchen knife, cut the onion into 4 parts. Then place the onion pieces in a free bowl.

We transfer the garlic cloves to a cutting board and, pressing on them with the handle of a knife, remove the husks.

When the buckwheat porridge has cooled to room temperature, grind it together with the onion and garlic into an electric meat grinder. Then add sour cream and flour to the same container and use a knife to break the shell of one egg over the bowl. After that, add salt and pepper, and then, using a tablespoon, mix all the ingredients well until smooth.

The minced meat is ready. Now we begin to form cutlets from buckwheat minced meat. To do this, we wet our hands with water, and then use them to take some minced meat from the bowl and manually form a small cutlet of 40-50 grams each. Then lightly press on it, making the cutlet flatter. The cutlets must be formed from minced meat into small ones so that they are well fried. Pour vegetable oil into the frying pan and place the container on medium heat.

There is no need to pour too much oil into the container, as this will make the cutlets very crumbly. When the oil is well heated, transfer the buckwheat cutlets into this container at a short distance from each other. Attention: before frying the cutlets, you can roll them in wheat flour or breadcrumbs.

First fry the cutlets over high heat on one side until golden brown, and then using a metal kitchen spatula turn them over to the other side and also fry until golden brown on the other side. Afterwards, reduce the heat and continue cooking for another 5 minutes. Be sure to fry the cutlets under the lid. When the cutlets are ready, turn off the burner and, holding the pan with an oven mitt, use a kitchen metal spatula to remove them from the container. Transfer the buckwheat cutlets to an empty plate.

After the buckwheat cutlets have cooled a little, transfer them to a wide dish and serve. It is better to serve our cutlets with sour cream, sauce and vegetable salads. By the way, our buckwheat cutlets are good both hot and cold. This dish will conquer any gourmet. Bon appetit!

Recipe 5: buckwheat and potato cutlets (with photo)

Let's prepare cutlets from buckwheat and potatoes. You can add onion and egg to the resulting minced meat, just like in regular cutlets. Add spices to the minced meat according to your taste. We shape the cutlets as you wish, small or large, round or oval, etc. The cutlets turn out very fluffy and tasty. When the cutlets are hot, you won’t even immediately understand why they were cooked! You can even take these cutlets on a picnic. Let's start making buckwheat and potato cutlets!

Boiled buckwheat - 1 cup.
Boiled potatoes - 2 pcs.
Egg - 1 pc.
Onion - 1 pc.
Hard cheese - 50 grams.
Salt, pepper - to taste.
Paprika - 0.5 tsp.
Vegetable oil - to taste.
Flour - 1 tbsp. l.

Peel the onion, cut into cubes, fry in vegetable oil. Mix boiled buckwheat and fried onions.

Boiled potatoes, mash with a fork or potato masher.

Add potatoes, vegetable oil (1 tbsp) to the buckwheat and mix. Then add the egg to the minced meat and mix again.

Grate the cheese on a coarse grater, add to the minced meat and mix.

Salt and pepper the minced meat, add paprika and mix.

Using wet hands, form the minced meat into cutlets and roll them in flour.

Place the cutlets in a heated frying pan and fry in oil until golden brown, first on one side.

Then turn the cutlets over and fry on the other side until cooked.

Place the fried cutlets on a paper towel to remove excess fat. Buckwheat and potato cutlets, served hot with sour cream or sauce. The cutlets turned out tender, fluffy and very tasty! Bon appetit!

Recipe 6: minced meat and buckwheat cutlets (step by step)

Buckwheat cutlets with minced meat, very tasty, I offer a recipe with photos of preparation, they are perfectly garnished mashed potatoes, pasta or boiled rice. It’s very tasty if you prepare a sauce separately, such as bechamel or tomato, and serve it with these cutlets.

minced meat (pork and beef) - 500 g,
buckwheat - 1 cup,
water - 2 glasses,
chicken egg - 1 pc.,
onion - 2 pcs.,
salt,
spices,
flour for breading,
vegetable oil.

We sort out the buckwheat from the garbage and pierce it in the frying pan.

Then add salt and water to it, cover with a lid and simmer for 20 minutes. Then remove from heat and let stand covered for another 5 minutes.

Finely chop the peeled onion and sauté with butter until golden brown.

Add buckwheat, sautéed onions to the prepared minced meat, beat in an egg and add spices.

Mix the minced meat and form cutlets.

Pour oil into a heated frying pan and fry the cutlets on all sides, first over high heat to form a crust, and then turn off the heat and simmer under the lid.

Bon appetit!

Recipe 7: delicious buckwheat cutlets with cheese

Sometimes you want to arrange fasting days for yourself. But at the same time, cook something nutritious and tasty. The ideal dish would be buckwheat cutlets with cheese, which even children will enjoy eating. They are easy to prepare. Even a culinary beginner can handle this dish. So let's start cooking according to our recipe.

buckwheat – 1 glass;
water – 3 glasses;
onion – 1 pc.;
butter – 50 g;
hard cheese – 100 g;
vegetable oil for frying;
eggs – 2 pcs.;
flour or breadcrumbs;
salt, pepper

First you need to boil the buckwheat. To do this, you need to bring the water to a boil and add the cereal. Cook the buckwheat until the water has completely evaporated.

Peel the onion, wash and cut into medium cubes.

Grate the hard cheese on a coarse grater or you can cut it into small pieces.

Heat a frying pan and fry the onion in butter until golden brown.

Beat the eggs a little with a fork.

Salt and pepper.

Mix buckwheat, fried onions and cheese together. Mix everything well. Then pour in the beaten eggs and mix everything again.

Now you need to carefully form the cutlets and roll in flour. This must be done carefully, as the mass will fall apart. Therefore, you should not make the cutlets too large.

Fry the cutlets on both sides. Don't overcook them, otherwise they will be too dry.

Children love these cutlets very much. But since this is a fried product, they can only be given from 3 years of age.

Serve buckwheat cutlets with cheese along with tomato sauce. They harmonize perfectly with homemade low-fat mayonnaise. You can also eat them with lettuce leaves. Everything will depend on your taste preferences.

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I love recipes like this) There are so many variations of chicken cutlets, you are always surprised by a new and seemingly simple recipe. I'll definitely try it)

Yes, Lena, you are right, the imagination of the people is rich, and we can only use it for our benefit

Interesting recipe, I'll try steaming it. Don't you need to grind buckwheat in a blender?

Thanks Alexandra, I didn’t chop it, and you can’t feel it at all in the chicken cutlets, there’s not even a hint that buckwheat is present. But if you're a little confused, you can chop it up

very appetizing photos, I hope they are delicious.

In order to know the taste, you need to cook

I cook cutlets like this, my family loves them and eat them quickly.

Yeah, they get eaten instantly

Rita, do you have to put lard here? I liked the recipe, but the lard is confusing. In general, I can make cutlets from anything, I like to experiment.

Galya, well, as for me, chicken without lard is a little dry, but if you’re against it, then don’t add it.

I wonder how my men will perceive such cutlets - I’ll risk cooking them, after all, they eat buckwheat. Thanks for the recipe, but I’ll fry them in the oven.

When my husband found out that there would be buckwheat in the cutlets, he wasn’t particularly happy, then when he tried it, I asked how does buckwheat taste? To which he replied, if I hadn’t seen that you made cutlets with buckwheat, I wouldn’t have guessed from the taste that it wasn’t there.

What fluffy cutlets came out of minced chicken with buckwheat. My minced meat is just defrosting, now I know what I’ll make from it, thank you, Margarita.

You're welcome Svetlana and thank you for your comment.

I often have buckwheat left over. But it never even occurred to me to cook cutlets like this. Thanks for the recipe!

Svetlana, please always cook with pleasure

The cutlets turned out very tasty! I don’t think I’ve tried adding buckwheat to cutlets. It’s my mother who is experimenting with different additives, she’s already put everything into cutlets. But you persuaded me, I’ll try it with buckwheat, as soon as I get back from vacation. *wink*

Oh Galya, you’re on vacation, how lovely, when you come back, share your impressions and bring back something delicious, a recipe in the sense I’m even interested in your mother’s experiments, I also like to add a little bit of everything to cutlets.

Yes, delicious cutlets! But I’ve never made it with buckwheat, although I’ve heard about it. Perhaps it’s worth a try. Thanks for the recipe!

Taisiya please try it, delicious, delicious, honestly

The cutlets turned out really fluffy and delicious. But I don’t recognize lard either, so I’m wondering what else to put in to make it juicy?

I think you can use vegetables, for example, zucchini, it should turn out quite tasty, and you shouldn’t give up onions either, they also add juiciness.