Low Sodium Kyiv Cutlet

Transform your dinner table with this flavorful Low Sodium Kyiv Cutlet, a heart-healthy twist on the classic Ukrainian dish. Perfectly tender chicken breasts are stuffed with a vibrant herb-infused butter made from fresh parsley, dill, garlic, and a splash of zesty lemon juice, delivering a punch of flavor without relying on added salt. Each cutlet is carefully coated in flour, egg, and golden breadcrumbs, then pan-seared to perfection in olive oil for a crispy exterior and a juicy, buttery center. With a prep time of just 30 minutes and a total of 4 servings, this low-sodium recipe is both quick and satisfying, making it ideal for weeknight meals or special occasions. Pair these cutlets with steamed vegetables or a fresh salad for a wholesome, elegant dish that brings indulgence and nutrition to the same plate. Keywords: low sodium dinner recipe, Kyiv cutlet, healthy chicken recipes, herb butter chicken.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Once the butter is firm, cut it into small pieces. Stuff each chicken breast with an equal amount of the herb butter.

Step 5

Secure the pocket by pressing the edges together. If necessary, use toothpicks to keep the filling from leaking out during cooking.

Step 6

Place flour, beaten eggs, and breadcrumbs in separate shallow bowls. Dip each stuffed chicken breast in flour first, making sure it is well-coated.

Step 7

Next, dip it into the beaten eggs, letting the excess drip off, and then coat thoroughly with breadcrumbs. Repeat with all chicken breasts.

Step 8

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.

Step 9

Transfer the cutlets to a paper towel-lined plate to drain any excess oil.

Step 10

Serve hot with your choice of low sodium sides, such as steamed vegetables or a fresh salad.

Nutrition Facts

Serving size	(1274.0g)

Amount per serving	% Daily Value*
Calories	3833.7

Total Fat 223.9g	0%
Saturated Fat 76.4g	0%
Polyunsaturated Fat 9.0g
Cholesterol 1165.4mg	0%
Sodium 3086.9mg	0%
Total Carbohydrate 199.4g	0%
Dietary Fiber 8.9g	0%
Total Sugars 11.8g
Protein 259.6g	0%

Vitamin D 82IU	0%
Calcium 265.0mg	0%
Iron 19.8mg	0%
Potassium 411.2mg	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: 52.3%

Protein: 27.0%

Carbs: 20.7%