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Emina Mozza Chicken Cheese Finger


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


How To

  1. Marinate and then tinner the chicken breast
  2. Spread the mustard on the chicken breast then sprinkle with pepper and salt
  3. Fold the chicken breast until the Emina Cheese Mozza is covered in the chicken breast
  4. Dip the chicken breast into the flour, then add the egg, and then add the bread crumb
  5. Heat cooking oil over medium heat until golden brown
  6. 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.


  1. 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.
  2. 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
  3. Torch: Smaller grater. Fire distance of at least 10 cm from the cheese. 1.5-2 minutes.