Protein cake with chicken and cottage cheese
8 servings
35 minutes
Protein cake with chicken and cottage cheese is a refined dish inspired by French cuisine but adapted for those who appreciate lightness and nutrition. Tender egg pancakes soaked in the creamy flavor of cottage cheese create a soft and airy texture, while chicken breast adds richness and beneficial protein. Fresh dill and green salad provide lightness and freshness, balancing the taste. This cake is especially good when chilled, making it perfect for a light dinner or festive table. Combining simplicity in preparation with elegance in presentation, it becomes a true decoration for any feast.
1
Boil the chicken breast and cut it into cubes.
- Chicken breast: 1 piece
2
Mix the cottage cheese with a spoon of kefir and chopped greens (dill).
- Curd cheese (tvorog): 400 g
- Kefir: 1 tablespoon
- Dill: to taste
3
Separate 1 egg and 7 egg whites (1 yolk + 8 whites). Whisk the eggs.
- Chicken egg: 8 pieces
4
Heat the pan, pour in olive oil, and pour about 1/6 of the egg mixture. You should get about 6 pancakes.
- Olive oil: to taste
5
Place the first pancake on a plate, spread cottage cheese on top, then add the chicken breast, and then a lettuce leaf. Place the next pancake on top, and so on (do not put anything on the last pancake).
- Curd cheese (tvorog): 400 g
- Chicken breast: 1 piece
- Green salad leaves: 1 bunch
6
Let it cool down a bit and put it in the refrigerator.
