High Protein Kyiv Cutlet
Elevate your mealtime with this High Protein Kyiv Cutlet, a nutritious twist on the classic Ukrainian dish. This recipe takes tender chicken breasts and stuffs them with a creamy, protein-packed filling made from cottage cheese, cooked quinoa, parsley, and garlic. The cutlet is then coated in a golden whole wheat breadcrumb crust, seared to perfection, and finished in the oven for a juicy, crispy result. With its balanced combination of lean protein, wholesome grains, and fresh herbs, this dish is perfect for health-conscious food lovers seeking a flavorful take on a traditional favorite. Serve it warm for a satisfying, crowd-pleasing meal that’s as nutritious as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces skinless, boneless chicken breasts
- 100 grams cottage cheese
- 100 grams cooked quinoa
- 50 grams unsalted butter
- 2 tablespoons fresh parsley
- 2 pieces garlic cloves
- 50 grams whole wheat flour
- 2 pieces eggs
- 100 grams whole wheat breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
Instructions
Preheat your oven to 180°C (350°F).
Slice each chicken breast lengthwise to create a pocket, being careful not to cut through completely.
In a bowl, mix together cottage cheese, cooked quinoa, softened butter, chopped parsley, and minced garlic to form a stuffing.
Season the stuffing with a pinch of salt and pepper.
Stuff each chicken breast with the mixture and secure the edges using toothpicks to hold the stuffing inside.
Season the outside of the chicken breasts with salt and pepper.
Prepare a breading station with three plates: one with flour, one with beaten eggs, and one with whole wheat breadcrumbs.
Coat each stuffed chicken breast first in flour, then dip it in the egg mixture, and finally coat with breadcrumbs.
Heat olive oil in a large ovenproof skillet over medium-high heat.
Sear the chicken breasts in the skillet until golden brown on both sides, about 3 minutes per side.
Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken is cooked through and juices run clear.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 788 mg | 262% | |
| Sodium | 3654 mg | 159% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 12.6 g | ||
| Protein | 152.5 g | 305% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 278 mg | 21% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1839 mg | 39% | |
*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.
