Emina Mozza Chicken Cheese Finger

Made Using

EMINA CHEESE BLOCK MOZZA

First in Indonesia! Processed block cheese made from a combination of mozzarella and cheddar cheeses, creating an easy-melted texture, chewy, and has signature cheese’s savory taste. EMINA CHEESE MOZZA’s melted sensation is great for every dish and perfect for pizza topping, Mac n cheese, and geprek chicken topping.

See Product

Share on

Ingredients

Chicken Cheese Finger

165gr Emina Cheese Mozza

400gr Chicken Breast Fillet

20gr Mustard

2gr Black Pepper

4gr Salt

100gr Flour

2gr Egg

100gr Bread crumbs

Preparations

How To

Marinate and then tinner the chicken breast
Spread the mustard on the chicken breast then sprinkle with pepper and salt
Fold the chicken breast until the Emina Cheese Mozza is covered in the chicken breast
Dip the chicken breast into the flour, then add the egg, and then add the bread crumb
Heat cooking oil over medium heat until golden brown
Lift then drain

Tips for Applying Emina Cheese Mozza

Mozza Processing: The thinner / smoother the Mozza will be faster / easier to melt (Thinly grated, finely chopped)

Storage: Before use, it is better to store the Mozza in the freezer after it is chopped/grated to
get the moisture content (minimum after 1 hour - 1 hour) and make sure the Mozza is closed/tightly wrapped during storage.

Processing:

Filling: the mozzarella is cut into smaller pieces first (point 1), it is better to add ingredients such as mayonnaise, sauce to increase the water content of the Mozza which helps the melting process better.
Toppings: block pizza. Thinly grated Mozza, add sauce/mayo ingredients, oven/bake at 200-210oC for 5-7 minutes. for Emina Mozza Slice: burger topping - slice placed on almost cooked meat then closed for 2-3 minutes
Torch: Smaller grater. Fire distance of at least 10 cm from the cheese. 1.5-2 minutes.