Crispy pan-seared chicken cutlets served alongside earthy toasted buckwheat.
150 gChicken breasts
0.5 cupBuckwheat
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1 cupWater
1 tbspOlive oil
To tasteSalt
To tasteBlack Pepper
Rinse the buckwheat groats under cold water and drain well.
In a small pot, combine the buckwheat groats and water.
Bring to a boil, then cover and simmer until the buckwheat is tender and water is absorbed.
Season the chicken breasts on both sides with salt and black pepper.
Heat a splash of oil in a skillet over medium-high heat.
Sear the chicken cutlets until golden brown and cooked through.
Serve the hot chicken cutlets with a side of cooked buckwheat.