Paleo Kyiv Cutlet

Indulge in the ultimate comfort food makeover with this Paleo Kyiv Cutlet—a wholesome spin on the classic Ukrainian dish! Tender chicken breasts are filled with a luscious garlic-herb ghee mixture, rolled to perfection, and coated in a crispy, grain-free almond and coconut flour crust. Seared to golden brown and baked to juicy perfection, this recipe strikes the perfect balance between indulgence and health, making it ideal for those following paleo or gluten-free lifestyles. Ready in under an hour, these elegant cutlets are a show-stopping main course that's perfect for dinner parties or weeknight meals alike. Serve them with a side of roasted vegetables or a fresh salad for a complete and satisfying Paleo-approved feast!

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 2

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Start by finely chopping the fresh parsley and mincing the garlic cloves. Set aside.

Step 3

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.

Step 4

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.

Step 5

Spread half of the garlic-herb ghee mixture onto each chicken breast, leaving a border around the edges to avoid overflow when folding.

Step 6

Roll each chicken breast tightly, tucking in the sides as you go, to enclose the filling entirely. Use toothpicks to secure if necessary.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through and juices run clear.

Step 11

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

Serving size	(613.8g)

Amount per serving	% Daily Value*
Calories	2315.6

Total Fat 194.9g	0%
Saturated Fat 70.7g	0%
Polyunsaturated Fat 7.4g
Cholesterol 717.5mg	0%
Sodium 3441.1mg	0%
Total Carbohydrate 33.6g	0%
Dietary Fiber 17.0g	0%
Total Sugars 5.0g
Protein 114.8g	0%

Vitamin D 53.8IU	0%
Calcium 300.6mg	0%
Iron 7.6mg	0%
Potassium 1120.6mg	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: 74.7%

Protein: 19.6%

Carbs: 5.7%