Gluten-Free Kyiv Cutlet
Indulge in the crispy, buttery goodness of this Gluten-Free Kyiv Cutlet, a refined take on the classic Ukrainian dish that's perfect for gluten-free dining. Tender chicken breasts are delicately stuffed with a rich garlic herb butter, featuring fresh dill and parsley for a burst of vibrant flavor. Coated in a gluten-free breadcrumb crust and pan-fried to golden perfection, these cutlets are then baked to ensure juicy, fully cooked interiors with molten, aromatic butter oozing from every bite. Prepared in under an hour, this recipe combines the best of texture and taste while catering to those with gluten sensitivities. Pair it with creamy mashed potatoes or a refreshing green salad for an unforgettable, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 100 grams Unsalted butter
- 2 pieces Garlic cloves, minced
- 2 tablespoons Fresh dill, finely chopped
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 50 grams Gluten-free all-purpose flour
- 2 pieces Eggs
- 100 grams Gluten-free breadcrumbs
- 4 tablespoons Olive oil
Instructions
Start by preparing the garlic herb butter: In a small bowl, mix the softened butter, minced garlic, chopped dill, chopped parsley, salt, and ground black pepper until well combined.
Place the butter mixture on a small piece of plastic wrap and shape it into a log. Wrap tightly and place in the freezer to harden for 15-20 minutes.
Prepare the chicken: Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
Remove the hardened butter from the freezer and cut it into two equal portions. Insert a portion into each chicken breast pocket.
Seal the edges of the chicken breasts using toothpicks to ensure the butter stays inside during cooking.
In a shallow dish, place the gluten-free flour. In a separate bowl, beat the eggs. In a third shallow dish, spread the gluten-free breadcrumbs.
Dip each chicken breast first into the flour, then the beaten eggs, and finally coat with the breadcrumbs, ensuring an even cover on all sides.
Heat the olive oil in a large frying pan over medium heat.
Add the coated chicken breasts and cook on each side until golden brown, about 4-5 minutes per side.
Transfer the chicken to a baking dish and bake in a preheated oven at 180°C (350°F) for 15 minutes, or until the chicken is cooked through and the internal temperature reaches 75°C (165°F).
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve the Gluten-Free Kyiv Cutlet hot, with your choice of side dishes such as mashed potatoes or a fresh green salad.
Nutrition Facts
Calories |
2509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.3 g | 217% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 3513 mg | 153% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 4.0 g | ||
| Protein | 128.8 g | 258% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 220 mg | 17% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 345 mg | 7% | |
*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.
