Whole30 Kyiv Cutlet

Elevate your dinner table with this Whole30 Kyiv Cutlet—a healthier twist on the classic chicken dish that’s bursting with flavor and perfect for clean eating! Succulent, boneless chicken breasts are stuffed with a luscious, herb-infused ghee made with fresh parsley, dill, garlic, and a hint of zesty lemon. Coated in a grain-free breading of almond flour and coconut flour, these crispy, golden cutlets are pan-seared to perfection and finished in the oven for a juicy, foolproof result. Cooked in wholesome avocado oil, this recipe is entirely Whole30-compliant, free of grains, gluten, and dairy, making it a satisfying option for those following a paleo or low-carb lifestyle. Serve these indulgent cutlets alongside roasted vegetables or a crisp salad for a restaurant-quality meal that’s as nourishing as it is delicious!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 0.5 cup ghee
• 2 tablespoons fresh parsley
• 2 tablespoons fresh dill
• 2 cloves garlic
• 1 teaspoon lemon zest
• 1 cup almond flour
• 2 large eggs
• 0.25 cup coconut flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup avocado oil

Directions

Step 1

In a small bowl, combine the ghee, finely chopped parsley, dill, minced garlic, and lemon zest. Mix well to combine and form a herb-infused ghee.

Step 2

Place the ghee mixture on a sheet of plastic wrap, shape it into a log, wrap it tightly, and freeze for about 15 minutes to firm up.

Step 3

Meanwhile, use a sharp knife to carefully cut a pocket into the thickest part of each chicken breast piece.

Step 4

Slice the frozen ghee log into four equal portions and place one portion into each chicken pocket. Secure with toothpicks if necessary to seal.

Step 5

Set up a breading station with three bowls: one with coconut flour, one with beaten eggs, and one with a mixture of almond flour, salt, and black pepper.

Step 6

Dip each stuffed chicken breast first in the coconut flour, then in the eggs, and finally coat thoroughly with the almond flour mixture.

Step 7

Heat avocado oil in a large oven-proof skillet over medium-high heat.

Step 8

Place the coated chicken breasts in the skillet and cook each side for about 3-4 minutes, until golden brown.

Step 9

Transfer the skillet with the chicken to a preheated oven at 375°F (190°C) and bake for 15-20 minutes until the chicken is cooked through.

Step 10

Allow the chicken to rest for a few minutes before serving to ensure the juices are retained.

Nutrition Facts

Serving size	(1116.4g)

Amount per serving	% Daily Value*
Calories	3505.3

Total Fat 253.2g	0%
Saturated Fat 97.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1283.6mg	0%
Sodium 3057.3mg	0%
Total Carbohydrate 44.3g	0%
Dietary Fiber 23.6g	0%
Total Sugars 6.5g
Protein 255.6g	0%

Vitamin D 89.0IU	0%
Calcium 383.7mg	0%
Iron 14.1mg	0%
Potassium 2246.3mg	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: 65.5%

Protein: 29.4%

Carbs: 5.1%