Paleo Kyiv Cutlet
Indulge in the rich, savory flavors of the Paleo Kyiv Cutlet, a nourishing twist on the classic Ukrainian dish that's perfect for a paleo lifestyle. This recipe combines tender chicken breasts with a vibrant garlic-herb ghee filling, enveloped in a crisp, golden almond flour crust for a gluten-free and low-carb delight. Each cutlet is carefully rolled, seared, and baked to juicy perfection, ensuring a crispy exterior with a gooey, aromatic center. With a quick prep time of 20 minutes and an oven-cook finish, this high-protein dish is ideal for weeknight dinners or special occasions. Pair with roasted vegetables or a fresh salad to complete this wholesome, paleo-friendly meal!
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Recipe Information
Ingredients
- 2 large chicken breast
- 6 tablespoons ghee
- 2 tablespoons fresh parsley
- 2 cloves garlic
- 1 cup almond flour
- 1 large egg
- 2 tablespoons coconut flour
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
Start by finely chopping the fresh parsley and mincing the garlic cloves. Set aside.
In a small bowl, combine the ghee, chopped parsley, minced garlic, a pinch of sea salt, and black pepper. Mix well to form a garlic-herb ghee mixture.
Place the chicken breasts between two sheets of plastic wrap or parchment paper and gently flatten them with a meat mallet or rolling pin to about 1/2 inch thickness.
Spread half of the garlic-herb ghee mixture onto each chicken breast, leaving a border around the edges to avoid overflow when folding.
Roll each chicken breast tightly, tucking in the sides as you go, to enclose the filling entirely. Use toothpicks to secure if necessary.
Set up a breading station by placing the coconut flour on one plate, lightly beaten egg in a bowl, and almond flour mixed with 1/2 teaspoon of sea salt and a pinch of black pepper on another plate.
Carefully coat each chicken roll first in coconut flour, then dip in the egg, ensuring it is completely covered, and finally roll in the almond flour mixture.
In a cast-iron skillet or oven-safe pan, heat the olive oil over medium heat. When hot, add the chicken rolls and sear for about 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through and juices run clear.
Remove the toothpicks from the chicken rolls before serving. Allow the cutlets to rest for a few minutes, then slice and serve warm.
Nutrition Facts
Calories |
2316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.9 g | 250% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 718 mg | 239% | |
| Sodium | 3441 mg | 150% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 5.0 g | ||
| Protein | 114.8 g | 230% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 301 mg | 23% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1121 mg | 24% | |
*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.
