Place cottage cheese in a fine-mesh strainer or cheesecloth and press firmly to remove excess liquid. Allow to drain for 15-20 minutes, pressing occasionally.

Cut drained cottage cheese into rectangular chip shapes approximately 2-3 inches long and 1 inch wide. Pat each piece dry with paper towels.

Set up three shallow bowls: first with flour, second with beaten eggs, and third with breadcrumbs mixed with Parmesan cheese, black pepper, and half the salt.

Heat vegetable oil in a large skillet or deep fryer to 350-375°F. Oil should be at least 1-2 inches deep.

Coat each cottage cheese chip first in flour, then egg, then press firmly into breadcrumb mixture to coat all sides completely.

Carefully lower breaded chips into hot oil. Fry in batches for 2-3 minutes per side until golden brown and crispy.

Remove fried chips with slotted spoon and transfer to a wire rack to drain. Season immediately with remaining salt while still hot.

Garnish with chopped fresh parsley and serve immediately with sour cream or your favorite dipping sauce.