Low Carb Kyiv Cutlet
Delight your taste buds without derailing your low-carb lifestyle with this irresistible Low Carb Kyiv Cutlet recipe. A healthier twist on the classic Ukrainian dish, this version features succulent chicken breasts stuffed with a flavorful blend of garlic, fresh parsley, dill, and rich unsalted butter. Coated in a crispy mixture of almond flour and Parmesan cheese, these cutlets are pan-seared to golden perfection before being oven-baked for a tender, juicy interior. With only 30 minutes of prep time and a keto-friendly ingredient list, this recipe combines indulgent flavors with mindful eating. Perfect for dinner parties or a weeknight treat, serve alongside a fresh green salad or roasted vegetables for a complete, satisfying meal.
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Recipe Information
Ingredients
- 4 pieces Skinless chicken breasts
- 100 grams Unsalted butter
- 2 large Garlic cloves
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh dill
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Almond flour
- 0.5 cup Parmesan cheese
- 2 large Eggs
- 3 tablespoons Olive oil
Instructions
Begin by preparing the garlic and herb butter. Finely mince the garlic and chop the parsley and dill.
In a small bowl, combine the butter, garlic, herbs, salt, and pepper. Mix until well blended.
Divide the butter mixture into four portions and shape them into logs or small discs. Place the butter portions in the freezer to harden for about 10-15 minutes.
While the butter is chilling, prepare the chicken breasts. Use a sharp knife to carefully cut a pocket horizontally into each breast without slicing all the way through.
Place one portion of the chilled herb butter into the pocket of each chicken breast. Fold the edges of the chicken over, sealing the butter inside. Use toothpicks to secure if needed.
In a shallow dish, combine the almond flour and grated Parmesan cheese.
Beat the eggs in another shallow dish.
Dip each stuffed chicken breast first in the egg, allowing any excess to drip off, and then roll it in the almond flour mixture, pressing gently to adhere.
In a large, oven-safe skillet, heat the olive oil over medium heat.
Add the coated chicken breasts to the skillet and brown on both sides until golden, about 3-4 minutes per side.
Transfer the skillet to a preheated oven at 180°C (350°F) and bake for an additional 20 minutes or until the chicken is cooked through and the juices run clear.
Remove the toothpicks before serving and enjoy your delicious low carb Kyiv cutlet.
Nutrition Facts
Calories |
3169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.7 g | 288% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1230 mg | 410% | |
| Sodium | 3363 mg | 146% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 3.9 g | ||
| Protein | 266.9 g | 534% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 850 mg | 65% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2094 mg | 45% | |
*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.
