Low Sodium Kyiv Cutlet
Elevate your dinner game with this flavorful Low Sodium Kyiv Cutlet recipe, a heart-healthy twist on the classic Ukrainian favorite. Perfectly seasoned chicken breasts are stuffed with a luscious herb butter made from unsalted butter, fresh parsley, dill, garlic, and a splash of lemon juice for a vibrant zing. Coated in a golden breadcrumb crust and pan-seared to perfection, these cutlets offer a satisfying crunch while keeping sodium levels in check. Ideal for health-conscious cooks, this dish is prepped and cooked in just an hour, making it a great choice for busy weeknights or casual gatherings. Pair with steamed vegetables or a crisp salad for a complete, wholesome meal that’s bursting with flavor without the salt.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 100 grams Unsalted butter
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh dill
- 2 pieces Garlic cloves
- 1 tablespoon Lemon juice
- 0.5 teaspoon Ground black pepper
- 100 grams All-purpose flour
- 2 pieces Eggs
- 150 grams Breadcrumbs
- 100 milliliters Olive oil
Instructions
Start by preparing the herb butter. In a small bowl, combine unsalted butter, finely chopped parsley, dill, minced garlic, and lemon juice. Mix well until all ingredients are incorporated.
Place the herb butter mixture on a piece of plastic wrap, shape it into a log, wrap it up tightly, and chill in the freezer for at least 15 minutes.
Take the chicken breasts and use a sharp knife to carefully cut a pocket in each piece. Ensure the pocket is deep enough to hold the butter but not all the way through to the other side.
Once the butter is firm, cut it into small pieces. Stuff each chicken breast with an equal amount of the herb butter.
Secure the pocket by pressing the edges together. If necessary, use toothpicks to keep the filling from leaking out during cooking.
Place flour, beaten eggs, and breadcrumbs in separate shallow bowls. Dip each stuffed chicken breast in flour first, making sure it is well-coated.
Next, dip it into the beaten eggs, letting the excess drip off, and then coat thoroughly with breadcrumbs. Repeat with all chicken breasts.
Heat olive oil in a large skillet over medium heat. Once hot, carefully add the chicken breasts and cook for about 6-8 minutes on each side, or until golden brown and cooked through.
Transfer the cutlets to a paper towel-lined plate to drain any excess oil.
Serve hot with your choice of low sodium sides, such as steamed vegetables or a fresh salad.
Nutrition Facts
Calories |
3834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.9 g | 287% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 3087 mg | 134% | |
| Total Carbohydrate | 199.4 g | 73% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 11.8 g | ||
| Protein | 259.6 g | 519% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 265 mg | 20% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 411 mg | 9% | |
*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.
