Ingredients:

  • 1 lb boneless skinless chicken breasts (3 medium breasts)
  • 1 cup small curd cottage cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup Panko breadcrumbs
  • 1 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place chicken breasts between plastic wrap and pound with a meat mallet to an even 1/2-inch thickness for uniform cooking.
  2. In a shallow mixing bowl, combine the cottage cheese, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper to create the binder.
  3. Pat chicken cutlets dry. Dip each cutlet into the cottage cheese mixture to coat thoroughly, then press firmly into the Panko breadcrumbs.
  4. Arrange the cutlets on a baking sheet lined with parchment paper. Drizzle with extra virgin olive oil.
  5. Roast at 400°F (200°C) for approximately 20 minutes, or until the internal temperature reaches 165°F and the crust is golden brown.