Now, I take one chicken breast, dip it into the cottage cheese mixture, coating it completely. From there, I transfer it into the breadcrumb mixture and press the crumbs onto the chicken gently to ensure they stick well. I place the coated chicken on the baking sheet while repeating the same process for the second breast. Once both cutlets are ready, I drizzle a little olive oil on top to help them crisp up in the oven.
Next, I pop the baking sheet into my preheated oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the crust is golden brown. I love the aroma that fills my kitchen during baking— it’s absolutely mouthwatering! Once done, I let the cutlets rest for a couple of minutes before garnishing them with fresh herbs. This lets the juices settle and enhances the flavors even more.
Finally, it’s time to serve! I usually slice the chicken cutlets to showcase that beautiful crust, and they’re fantastic on their own or paired with a fresh side salad or roasted veggies. Trust me, when you take that first bite, you’ll understand why this dish has become one of my favorites!
Pro Tips for Best Results
I tested this recipe three ways to get it just right. First, I experimented with different cheeses and found that the cottage cheese provided the perfect creaminess without being overwhelming. If you’re looking for a stronger flavor, a blend of feta and cottage cheese could work beautifully too!
Another tip: make sure to let the cutlets rest before serving. This really allows the juices to lock in, resulting in tender, juicy chicken with each mouthful. While baking, keep an eye on them in the last few minutes. Ovens can be tricky, and you don’t want those beautiful crusts to burn!
Lastly, I highly recommend using panko breadcrumbs instead of regular ones. The texture difference is indescribable and contributes to that lovely crunch I crave in my cutlets.
Common Mistakes to Avoid
One mistake I made the first time was not pounding the chicken evenly. It led to some parts being overcooked while others were underdone. So definitely take the time to pound those cutlets to an even thickness for consistent cooking. (See the next page below to continue…)