Dairy-Free Kyiv Cutlet
Indulge in the classic flavors of a Kyiv cutlet with a modern twist in this *Dairy-Free Kyiv Cutlet* recipe. Perfect for those seeking a lactose-free option, this dish features juicy chicken breasts stuffed with a fragrant blend of garlic, parsley, and dill bound together by rich, dairy-free coconut oil. A crispy golden breadcrumb coating ensures every bite has the perfect crunch, while an oven finish keeps the chicken tender and flavorful. With simple ingredients and a straightforward method, this recipe brings gourmet dining to your table in under an hour. Serve it alongside fresh greens or mashed potatoes for a satisfying, wholesome meal that’s sure to impress. Ideal for anyone searching for dairy-free recipes, healthy comfort food, or creative chicken dishes!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 large, skinless and boneless Chicken breasts
- 4 tablespoons Coconut oil
- 2 cloves, minced Garlic
- 2 tablespoons, chopped Fresh parsley
- 1 tablespoon, chopped Fresh dill
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 1 large, beaten Eggs
- 1 cup Breadcrumbs
- 0.5 cup Vegetable oil
Instructions
Preheat your oven to 180°C (350°F).
In a small bowl, mix together the coconut oil, minced garlic, chopped parsley, chopped dill, salt, and black pepper until well combined.
Place the chicken breasts on a cutting board. Using a sharp knife, slice a pocket into the side of each breast, being careful not to cut all the way through.
Spoon half of the coconut oil mixture into each pocket of the chicken breasts, spreading it evenly. Press the sides of the pockets together to seal, securing with toothpicks if necessary.
Dredge each chicken breast in the flour, shaking off any excess.
Dip each floured chicken breast into the beaten egg, ensuring it is well coated.
Press each chicken breast into the breadcrumbs, coating them evenly on all sides.
In a large skillet over medium-high heat, heat the vegetable oil. Once the oil is hot, add the chicken breasts and cook until golden brown, about 3-4 minutes per side.
Transfer the chicken breasts to a baking dish and place in the preheated oven. Bake for 15 minutes, or until the chicken is cooked through and no longer pink in the center.
Remove the toothpicks if used, and serve immediately with your choice of sides.
Nutrition Facts
Calories |
2731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.5 g | 230% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 3078 mg | 134% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 8.2 g | ||
| Protein | 155.7 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1440 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
