Combine the cottage cheese, Dijon, Worcestershire, anchovies, 1 teaspoon of the lemon zest, 3 tablespoons of the lemon juice, 3 tablespoons of the olive oil, half of the grated garlic, 1/4 teaspoon of the salt, a generous grind of pepper, and 3 tablespoons of water in a food processor. Process until smooth and creamy.

Transfer the dressing to a large bowl and stir in 1/4 cup of the Parmesan. Taste and season with more pepper, if desired. Add the kale and toss well, massaging the dressing into the leaves until slightly softened.

Place the chicken between 2 pieces of plastic wrap or parchment. Gently pound with a meat mallet to an even thickness of 1/2 inch.

Transfer to a shallow dish and top with 2 teaspoons of olive oil, plenty of pepper, 1 tablespoon lemon juice, and 1 teaspoon salt; coat evenly.

Prepare a grill pan or grill for medium-high heat. Grill the chicken, turning once halfway, until an instant-read thermometer registers 165 degrees F, 4 to 5 minutes per side. Transfer to a cutting board to rest.

Add the remaining 1 teaspoon olive oil and grated garlic to a medium skillet. Heat over medium until the garlic begins to sizzle, about 30 seconds.

Add the breadcrumbs and stir to coat with the oil. Continue to cook until golden brown, 2 to 3 minutes. Remove from the heat and stir in the remaining 1/2 teaspoon lemon zest and some pepper.

Divide the kale salad among 4 shallow bowls. Sprinkle with the toasted breadcrumbs and remaining 1/4 cup Parmesan.

Thinly slice the chicken and arrange over the top. Serve immediately.