Chicken fillets under a cloud of mozzarella - photo 1
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Chicken fillets under a cloud of mozzarella

Pikantne Main Dishes Regional Cuisine of Poland Lunches 75 min Medium 41 wyświetleń ~33.40 PLN 5.0 (1)
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Description

Delicate chicken fillets baked under a light, fluffy cheese "cloud" — a combination of Polish twaróg and mozzarella whipped with egg whites on top of the fillet. The dish combines traditional, simple ingredients (chicken, twaróg, garlic, parsley) with an unexpected technique: the cheese foam gives the dish a light texture and an impressive appearance. Serve with winter sides: roasted beets or toasted buckwheat (with pearl barley as an alternative) and pickled cucumber for contrast. Qualities: the contrast of juicy meat and a velvety, slightly crunchy top layer; the dish looks stunning, perfect for a Sunday dinner or a small gathering.

Ingredients Used

Ingredients (15)

Servings:
4
  • Chicken fillet 600 g
  • Semi-fat cottage cheese 250 g
  • Mozzarella (low-moisture) 150 g
  • Rapeseed oil 30 g
  • Butter 20 g
  • Garlic 3 ząbki (~15 g)
  • Lemon juice 30 ml
  • Breadcrumbs 50 g
  • Chicken egg 4 szt. (~240 g)
  • 🌿 Przyprawy
  • Parsley 1 pęczek (~30 g)
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika (powder) 2 łyżeczki (~10 g)
  • ✨ Opcjonalne
  • Grated parmesan 30 g
  • Arugula 50 g
💰 Szacowany koszt dania: ~33.40 PLN (8.35 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat preparation

1

Clean the fillets: if they are thick, cut them in half lengthwise so they have an even thickness (~1.5–2 cm). Place each fillet between two pieces of plastic wrap and gently pound with a meat mallet to an even thickness. The goal is to achieve a uniform thickness, which will ensure even frying and baking.

Ingredients: Chicken fillet
Use a cutting board and a meat mallet; gently pound from the center outwards to avoid tearing the meat. If you don't have a mallet, use the bottom of a heavy pot.
2

Prepare the marinade: in a bowl, mix 30 g of rapeseed oil, 30 ml of lemon juice, 15 g of crushed garlic (about 3 cloves), 5 g of salt, 2 g of pepper, and 10 g of paprika. Place the fillets in a wide dish and rub them with the marinade on both sides. Set aside for at least 20 minutes at room temperature or up to 2 hours in the refrigerator — the longer, the more flavorful (but no longer than 4 hours).

Ingredients: Chicken fillet, Rapeseed oil, Garlic, Lemon juice, Sweet paprika (powder), Salt, Black pepper
Use a flat dish (e.g., a baking dish or a wide bowl). If marinating in the fridge, take the meat out 20 minutes before frying to reach room temperature.
8

Before frying, lightly dust the fillets with breadcrumbs (50 g) on both sides — this will create a slightly crispy layer under the foam. Heat a pan (preferably 26–28 cm) with 15 g of rapeseed oil and 10 g of butter. Fry the fillets over medium-high heat for 2–3 minutes on each side just until golden brown — do not cook through, the meat will finish cooking in the oven.

Ingredients: Chicken fillet, Rapeseed oil, Butter, Breadcrumbs
Use a heavy-bottomed pan; frying should be brief to avoid drying out the meat. If the pan starts to smoke, reduce the heat.

Preparation of the cheese cloud

3

Preheat the oven to 200°C (top-bottom) or 180°C with fan. Prepare a large, dry, and grease-free bowl for whipping the egg whites and another bowl for mixing the cheese.

Preheat the oven before you start whipping the egg whites — whipped egg whites are best folded and baked immediately. If you have a silicone mat, use it to prepare the baking sheet.
4

Separate the eggs: crack each egg into a small bowl and pour the egg whites into a large bowl, setting the yolks aside in a separate bowl (make sure there is no trace of yolk in the egg whites). Repeat for all 4 eggs. Save the yolks for the cheese mixture.

Ingredients: Chicken egg
Use a plastic or metal bowl to whip the egg whites (glass is harder to remove grease from). The smallest trace of yolk in the whites will prevent proper whipping; separate the eggs carefully.
5

Whip the egg whites until stiff: using a hand mixer or a stand mixer on medium-high speed, whip the egg whites for about 3–5 minutes until stiff, glossy peaks form — when you lift the whisk, the egg whites should stand in a sharp peak. You can add 1 teaspoon (5 g) of salt at the end of whipping, which will improve the structure of the foam.

Ingredients: Chicken egg, Salt
Use a mixer with whisk attachments; the bowl and whisks must be clean and dry. If you are whisking by hand, be prepared for 8–12 minutes of vigorous mixing.
6

Prepare the cheese mixture: in a second bowl, crumble the cottage cheese (250 g) with a fork or blender until smoother, add grated or crumbled mozzarella (150 g) and gently mix. Add the egg yolks (from 4 eggs), 20 g of melted, cooled butter, and finely chopped parsley (about 15 g). If you are using Parmesan (optional), add 30 g now.

Ingredients: Chicken egg, Semi-fat cottage cheese, Mozzarella (low-moisture), Butter, Parsley, Grated Parmesan
If the cottage cheese is very grainy, use an immersion blender in short pulses to avoid heating the mixture. Season the mixture lightly with salt — remember that Parmesan is salty.
7

Gently fold the cheese mixture with the whipped egg whites: add 1/3 of the egg whites to the bowl with the cheeses and mix vigorously (this will loosen the mixture). Then add the remaining egg whites in 2 batches, gently folding them in with a large spatula using an up-and-down motion — the goal is to maintain fluffiness. The mixture should be light, airy, and uniform, resembling a cloud.

Ingredients: Chicken egg, Semi-fat cottage cheese, Mozzarella (low-moisture)
Use a silicone or wooden spatula. Do not mix vigorously — just 8–12 gentle movements for each batch until the mixture is uniform.

Baking and Finishing

9

Transfer the sautéed fillets to a baking dish lined with parchment paper, keeping space between the pieces. Evenly spread the cheese-protein mixture (about 100–120 g of the mixture per fillet) on each fillet; shape it with a spoon so that it slightly hangs over the sides, creating a 'cloud'.

Ingredients: Chicken fillet, Chicken egg, Semi-fat cottage cheese, Mozzarella (low-moisture)
Use an ice cream scoop or a large tablespoon to evenly portion the mixture. The mixture may be sticky — wet the spoon with water to make it easier to spread.
10

Place the dish in the preheated oven and bake for 15–18 minutes or until the top of the cloud gains a light golden color, and a thermometer inserted into the thickest part of the fillet reads 74–75°C. If the cloud browns too quickly, gently cover it with aluminum foil.

Ingredients: Chicken fillet, Chicken egg, Semi-fat cottage cheese, Mozzarella (low-moisture)
Oven power may vary; after 12 minutes, check the color on top. Use a kitchen thermometer — this is the most reliable way to assess the doneness of the meat.

Additions and serving

11

Remove the dish from the oven. Sprinkle the top with finely chopped parsley (the rest of the bunch, about 15 g). Optionally, add a bit of grated Parmesan (if using) and fresh arugula next to the fillet for contrast. Let it rest for 3 minutes before serving to allow the juices in the meat to settle.

Ingredients: Parsley, Grated Parmesan, Arugula
Use a sharp knife and a serving spatula. Do not cut the meat immediately — a short wait will keep it juicy.
12

Suggested serving: serve the fillets with roasted beets (sliced, brushed with oil, and roasted for 30–40 minutes at 200°C) or with toasted buckwheat (cooked according to instructions). Add slices of pickled cucumber or a fresh arugula salad for acidity.

Ingredients: Arugula
Add a splash of balsamic vinegar to the roasted beets after baking for contrast. Toast the buckwheat groats in a dry pan for 2–3 minutes before cooking for a nutty flavor.

Fun Fact

💡

The idea of 'cheese foam' resembles French soufflés and Italian cheese casseroles, but using Polish twaróg as a base adds a regional character and a slightly tangy flavor that contrasts well with mozzarella.

Best for

obiad niedzielny małe przyjęcie kolacja świąteczna w mniejszym gronie

Tips

🍽️ Serving

Serve immediately after a short rest (3-5 minutes). On the plate, arrange slices of roasted beets or a portion of buckwheat on the right side, the fillet with a cloud in the center, sprinkle with fresh parsley, and place a few arugula leaves for color. For extra freshness, add a slice of lemon on the side.

🥡 Storage

Store in the refrigerator in an airtight container for up to 48 hours. To reheat, place in an oven preheated to 160°C for 8–10 minutes (cover with foil to prevent the cloud from drying out). Reheating in the microwave is not recommended, as the foam will lose its fluffiness.

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