Chicken cutlets stuffed with buckwheat and onions

Description

Try these chicken cutlets stuffed with a crispy crust, decorated in the form of stars on February 23.

Ingredients

Cooking

To prepare the filling for chicken cutlets I used buckwheat from the company "Mistral"

Chicken mince, buckwheat boil until tender, finely chop the onion and fry in vegetable oil, raw potatoes peel and RUB on a small grater.

In chicken add the potatoes, salt and mix well. In buckwheat add the onions, stir.

Of mince in your hand to shell out a small pellet.

In the middle of the tortillas put the filling of buckwheat and onions.

To form a meatball, and fashion star.

A cutlet and roll in breadcrumbs.

Bake at 180-200 degrees for 20-25 minutes.

To prepare the gravy. In water, add flour, bring to the boil, add the tomato paste, garlic and salt. Boil for 1-2 minutes.

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