Low Carb Kyiv Cutlet

Delight your taste buds with this irresistible Low Carb Kyiv Cutlet, a healthier twist on the classic comfort food. Juicy, tender chicken breasts are stuffed with a rich garlic and herb butter made with fresh parsley and dill, creating an explosion of flavor in every bite. Coated in a golden crust of almond flour and Parmesan cheese, this keto-friendly recipe skips the traditional breadcrumbs for a satisfying crunch that’s low-carb and gluten-free. Perfectly seared and finished in the oven, these cutlets are beautifully crisp on the outside yet bursting with creamy, buttery goodness on the inside. Ready in just 60 minutes, this dish is an elegant yet approachable option for weeknight dinners or special occasions. Pair it with a side of roasted vegetables or a fresh green salad for a wholesome and unforgettable meal!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Begin by preparing the garlic and herb butter. Finely mince the garlic and chop the parsley and dill.

Step 2

In a small bowl, combine the butter, garlic, herbs, salt, and pepper. Mix until well blended.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

In a shallow dish, combine the almond flour and grated Parmesan cheese.

Step 7

Beat the eggs in another shallow dish.

Step 8

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.

Step 9

In a large, oven-safe skillet, heat the olive oil over medium heat.

Step 10

Add the coated chicken breasts to the skillet and brown on both sides until golden, about 3-4 minutes per side.

Step 11

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.

Step 12

Remove the toothpicks before serving and enjoy your delicious low carb Kyiv cutlet.

Nutrition Facts

Serving size	(1114.3g)

Amount per serving	% Daily Value*
Calories	3169.4

Total Fat 224.7g	0%
Saturated Fat 79.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1229.5mg	0%
Sodium 3362.9mg	0%
Total Carbohydrate 28.5g	0%
Dietary Fiber 11.3g	0%
Total Sugars 3.9g
Protein 266.9g	0%

Vitamin D 116.8IU	0%
Calcium 849.7mg	0%
Iron 12.8mg	0%
Potassium 2093.7mg	0%

*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.

Source of Calories

Fat: 63.1%

Protein: 33.3%

Carbs: 3.6%