I keep making this recipe because it’s different in the best way. The cottage cheese adds richness and moisture, the Parmesan boosts flavor, and the breadcrumb coating turns beautifully crisp in the oven. I also appreciate how quick it is, making it perfect for busy weeknights without sacrificing texture or taste.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts Salt and black pepper, to taste 1 teaspoon garlic powder 1 teaspoon paprika 1 cup cottage cheese 1/2 cup grated Parmesan cheese 1/2 cup seasoned breadcrumbs or panko 1 teaspoon dried parsley or Italian seasoning 1 tablespoon olive oil Cooking spray or extra oil for pan
Directions
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
I pound the chicken breasts to an even thickness and season both sides with salt, black pepper, garlic powder, and paprika. I lightly mash the cottage cheese in a bowl, then mix it with the Parmesan until thick and spreadable.
In another bowl, I combine the breadcrumbs with dried parsley or Italian seasoning. I spread a generous layer of the cottage cheese mixture over each chicken cutlet, then press the coated side into the breadcrumb mixture to form a thick crust.
I place the cutlets crust-side up on the baking sheet and lightly drizzle them with olive oil or spray with cooking spray. I bake until the cutlets are golden, crispy, and cooked through. For extra crunch, I broil them briefly at the end.
I let the chicken rest for a few minutes before serving.
Servings and Timing
I make this recipe to serve 4 people. Prep time takes about 15 minutes. Cook time is around 20 minutes. Total time comes to approximately 35 minutes.
Variations
I sometimes add grated lemon zest to the cottage cheese mixture for brightness. When I want extra crunch, I use panko instead of seasoned breadcrumbs. I also enjoy adding chili flakes or smoked paprika for a bolder flavor.
Storage / Reheating
I store leftover cutlets in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven or air fryer so the crust stays crisp.
FAQs
Why use cottage cheese instead of eggs?
I like cottage cheese because it adds moisture, flavor, and helps create a thick, savory crust.
Should I use full-fat cottage cheese?
I always do, since it browns better and gives the best texture.
How do I keep the crust from falling off?
I pat the chicken dry and press the coating firmly so it adheres well.
Can I pan-fry these instead of baking?
I sometimes pan-fry them in shallow oil, but baking keeps them lighter and less messy.
What should I serve with these cutlets?
I love serving them with a fresh salad, roasted vegetables, or mashed potatoes.
Conclusion
These cottage cheese crusted chicken cutlets are one of my favorite ways to reinvent a classic. I love how crunchy, juicy, and satisfying they are, making them a recipe I turn to whenever I want something comforting with a twist.
