Breaded Camembert with Lingonberries and Salad

The first cut into breaded Camembert is the best bit: a crisp coating and soft cheese underneath. Pan-fry the rounds in butter, then finish them briefly in the oven. Serve with lingonberries and salad.

When I went out to eat with my family as a child, I often chose breaded Camembert with lingonberries, salad and buttered toast. I loved the contrast between the crisp coating and the soft cheese inside. This homemade version brings that combination to the table.

How to bread the Camembert

Use plain, unbreaded Camembert rounds. Cover the whole surface, including the edges, in flour, egg and breadcrumbs. Press the crumbs on gently and turn the rounds carefully in the pan. Fry over medium heat so that the butter and coating do not darken too quickly.

What to serve with Camembert

The salad in this recipe combines leafy greens, avocado and sun-dried tomatoes that are not packed in oil. Add the dressing just before serving. Toast or baguette also works as a side; it is optional and not included in

Easy recipe

Breaded Camembert with Lingonberries and Salad

The first cut into breaded Camembert is the best bit: a crisp coating and soft cheese underneath.

Prep time

10 min

Cook time

20 min

Yield

2 servings

★ 5.0 · 1 rating

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Ingredients

− 2 +

• 200 gCamembert rounds, plain, unbreaded
• 50 gsweetened lingonberries
• 1egg
• 20 gflour
• 30 gbreadcrumbs
• 10 gbutter
• 100 gmixed salad leaves
• 70 gavocado flesh
• 30 gsun-dried tomatoes, not packed in oil
• 1 tbsprapeseed oil
• 1 tspvinegar
• 1 tspsugar
• salt and black pepper

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Instructions

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1. Preheat the oven to 80°C conventional heat. Place the flour and breadcrumbs on separate plates and beat the egg on a third plate. Coat each plain Camembert round in flour, then egg, then breadcrumbs. Cover the edges completely and gently press the crumbs into place.
2. Melt the butter in a frying pan over medium heat. Carefully pan-fry the breaded Camembert until golden on both sides. Transfer to an ovenproof dish and place in the oven for 10 minutes at 80°C conventional heat.
3. Meanwhile, wash and dry the salad leaves. Mix the rapeseed oil, vinegar, sugar, salt and black pepper into a dressing. Dice the avocado flesh and chop the sun-dried tomatoes, which should not be packed in oil. Toss the salad with the dressing just before serving.
4. Carefully remove the Camembert from the oven and serve immediately with the salad and sweetened lingonberries.

Nutrition per serving

Calories

683 kcal

Protein

29.3 g

Carbohydrates

45.6 g

Sugar

21.3 g

Fat

43.8 g

Saturated fat

20 g

Fibre

6.1 g

Salt

2.38 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace