Ingredients:
generous wedge brie cheese (sometimes, I buy those very small rounds of brie or camembert and serve one or half per person) or camembert cheese, for each person you’re planning to serve ( sometimes, I buy those very small rounds of brie or camembert and serve one or half per person)
milk
flour
1 eggs ( or 2 or 3 – again depending on how many people you’re serving this to)
plain breadcrumbs
butter
lettuce leaves, chiffonade ( lettuce cut in thin, strips to make an attractive plating)
fruit chutney or preserves
crusty bread
Directions:
Dip the wedge of brie or camembert in milk and dredge in flour.
Then dip in egg and breadcrumbs.
Let cheese’sit’ for 10-15 minutes to allow coating to set.
Melt butter in a large skillet.
When hot, add as many brie/camembert slices as will fit without crowding.
Fry until golden-brown, turn over carefully and fry on other side.
Put a handful of the lettuce chiffonade on each serving plate.
Centre a golden brie/camembert slice on the plate.
Top with a spoonful of fruit chutney or preserves (or serve the chutney on the side); Cranberry Sauce is WONDERFUL with this!
Serve immediately with plenty of crusty bread to spread the molten cheese on.
Enjoy!
Servings: 4-6
Time preparation: 5 min.
Time total: 15 min.