I really enjoy making this recipe because it transforms basic chicken breasts into crispy, golden cutlets with very little effort. The cottage cheese creates a flavorful crust that keeps the chicken tender and juicy on the inside while giving it a satisfying crunch on the outside. It’s comforting, filling, and perfect for an easy homemade meal.
Why You’ll Love This Recipe
I love this recipe because it’s simple, high in protein, and made with ingredients I usually have on hand. The cottage cheese adds richness without making the dish heavy, and the cutlets cook quickly, which makes this ideal for busy days. I also like how versatile it is, since I can easily change the seasonings depending on my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 cup cottage cheese
1 cup breadcrumbs or panko
2 tablespoons olive oil or cooking spray
Directions
I begin by preheating the oven to 400°F (200°C) or heating a skillet over medium heat if I plan to cook the cutlets on the stovetop. I slice each chicken breast horizontally to make thinner cutlets, then season both sides evenly with salt, black pepper, garlic powder, and paprika.
I place the cottage cheese in a shallow bowl and the breadcrumbs in another bowl. I coat each chicken cutlet in the cottage cheese first, making sure it’s fully covered, then press it into the breadcrumbs until a crust forms.
I arrange the coated cutlets on a lightly greased baking sheet or place them into the heated skillet with olive oil. I bake them for about 20 minutes, flipping halfway through, or pan-cook them for 4 to 5 minutes per side until they’re golden brown and cooked through. I let them rest for a couple of minutes before serving.
Servings And Timing
I usually get 4 servings from this recipe.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
I sometimes mix grated Parmesan cheese into the breadcrumbs for extra flavor. When I want a bit of spice, I add chili powder or smoked paprika to the seasoning. I also like using Italian seasoning or dried herbs to give the cutlets a more aromatic taste. For extra crunch, I occasionally use crushed crackers instead of breadcrumbs.
Storage/Reheating
I store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven or an air fryer so the crust stays crispy. If I’m in a hurry, I reheat them gently in a skillet over low heat.
FAQs
Can I use low-fat cottage cheese?
I can use low-fat cottage cheese, but I find that full-fat cottage cheese gives better flavor and helps the coating stick more evenly.
Can I make this recipe in the air fryer?
I often cook these cutlets in the air fryer at 375°F for 12 to 15 minutes, flipping halfway through, until they’re crispy and cooked through.
How do I know when the chicken is done?
I make sure the chicken reaches an internal temperature of 165°F and that the center is no longer pink.
Can I prepare this recipe ahead of time?
I sometimes coat the chicken a few hours ahead and keep it covered in the refrigerator until I’m ready to cook.
What sides go well with this dish?
I like serving these cutlets with roasted vegetables, a fresh salad, rice, or mashed potatoes.
Conclusion
I keep coming back to this cottage cheese crusted chicken cutlet recipe because it’s easy, flavorful, and reliably delicious. It’s a great way to make everyday chicken feel special, and it always turns out crispy on the outside and juicy on the inside.
These Cottage Cheese Crusted Chicken Cutlets are a high-protein, easy-to-make meal featuring juicy chicken coated in cottage cheese and breadcrumbs for a crispy, flavorful crust. Great for weeknights and versatile enough for various sides and seasonings.
Total Time:35 minutes
Yield:4 servings
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 cup cottage cheese
1 cup breadcrumbs or panko
2 tablespoons olive oil or cooking spray
Instructions
Preheat oven to 400°F (200°C), or heat a skillet over medium heat with olive oil.
Slice each chicken breast horizontally to create thinner cutlets.
Season both sides of the cutlets with salt, pepper, garlic powder, and paprika.
Place cottage cheese in a shallow bowl and breadcrumbs in another.
Dip each cutlet into the cottage cheese to coat, then press into the breadcrumbs to form a crust.
Arrange cutlets on a greased baking sheet or add to the heated skillet.
Bake for 20 minutes, flipping halfway through, or pan-cook for 4–5 minutes per side until golden and cooked through.
Let rest for a few minutes before serving.
Notes
Mix grated Parmesan into breadcrumbs for extra flavor.
Add chili powder or Italian herbs for a twist.
Use crushed crackers instead of breadcrumbs for more crunch.
Air fry at 375°F for 12–15 minutes for extra crispiness.
