Step 1: Prepare the chicken. Pat the chicken breasts thoroughly dry with paper towels. Slice each breast horizontally to create two thinner cutlets, or pound them to about 1/2-inch thickness. Season both sides lightly with salt and pepper.
Step 2: Make the cottage cheese mixture. In a medium bowl, combine the cottage cheese, Parmesan cheese, parsley, garlic powder, onion powder, paprika, black pepper, and 1/4 teaspoon salt. Mix well until everything is evenly distributed.
Step 3: Coat the chicken. Take each chicken cutlet and gently press it into the cottage cheese mixture, ensuring both sides are well coated. The mixture should adhere firmly to the chicken.
Step 4: Pan-fry the chicken. Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, carefully place 2-3 chicken cutlets into the pan, ensuring not to overcrowd it.
Step 5: Cook until golden. Cook for 4-6 minutes per side, or until the cottage cheese crust is golden brown and crispy, and the chicken is cooked through (internal temperature reaches 165°F / 74°C). Add more oil to the pan as needed for subsequent batches.
Step 6: Rest and serve. Transfer the cooked cutlets to a plate lined with paper towels to absorb any excess oil. Let them rest for a few minutes before serving. Garnish with extra fresh parsley if desired.