Golden cutlets with mushrooms and buckwheat
Description
The recipe won't take much time. A complete dinner in 20 minutes for a tired woman—what could be better? Crispy cutlets coated in cornmeal, onion-mushroom sauce, and fluffy buckwheat will help you feed and delight your loved ones. Serve hot.
Instructions
- 1
Step 1
Sort and rinse the buckwheat, pour 400 ml of water, bring to a boil, add salt. Cook over low heat for 15–20 minutes without stirring until all the water has evaporated. (This is how I cook buckwheat; if you have your own method, feel free to use it.)
- 2
Step 2
While the buckwheat is cooking, peel and finely chop the onion.
- 3
Step 3
Sauté the onion in vegetable oil, add sliced mushrooms (I used white mushrooms, but you can use any other kind) and cook for another 5 minutes. Add sour cream and spices (I added salt, black pepper, red pepper, coriander), mix well and remove from heat.
- 4
Step 4
Cut the pork into pieces, pound them, and season with salt and pepper.
- 5
Step 5
Prepare everything for breading: corn flour (I ground corn grits in a coffee grinder) and whisked egg.
- 6
Step 6
Coat the cutlets in egg, then in corn flour. Pour vegetable oil into a frying pan and place the cutlets in it. Fry on both sides.
- 7
Step 7
Place buckwheat and cutlets on plates, then top with the onion-mushroom mixture.
- 8
Step 8
And here we have a delicious dinner!
- 9
Step 9
Done.