Sunday, 19 February 2017

Pan Fried Breaded Brie

The inside of these pieces of brie is wonderfully melted, but the double breading helps prevent any leakage while frying.


  • 160g wedge of brie, cut into 6 roughly square pieces
  • 4 tbsp plain flour
  • 1 egg, beaten in a wide bowl
  • 125g breadcrumbs
  • 2 tbsp sunflower oil
  • 40g fresh rocket
  • 2 tbsp cranberry sauce


  1. Put the flour in a wide bowl and the breadcrumbs in a different bowl.
  2. Decide on which one of your hands will be 'wet' and which will be dry.
  3. Roll a piece of brie in the flour with your dry hand. Shake off any excess.
  4. Place the brie into the egg mixture using your dry hand (but don't touch the egg mix with it).
  5. Roll the brie around with your wet hand until it's fully coated in egg.
  6. Drop the liquid egg into the breadcrumbs with your wet hand.
  7. Use your dry hand to scoop breadcrumbs over the brie so that all the egg is covered before rolling it.
  8. Transfer back to the flour with your dry hand and give it another coat of flour, egg and then breadcrumbs.
  9. Place on a plate and repeat for the other pieces of brie.
  10. Chill the brie in a fridge for at least a couple of hours.
  11. Heat the sunflower oil in a frying pan on a high heat.
  12. Fry the breaded cubes, giving each side about 30 seconds to crisp up the breadcrumbs.
  13. Serve immediately with rocket and cranberry sauce.

Serves 2.

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