Breaded Camembert with Cranberry Sauce

👨‍🍳 Method

For the Crispy Coating

1. 1
   Spread the flour on a flat plate.

   💡The flour dries the surface, the egg sticks to it and holds whatever comes next. Without the flour, the coating tends to peel off during frying.
2. 2
   Beat the eggs in a wide bowl.

   Bowl

   💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
3. 3
   On another flat plate, mix the crumbs with the thyme.

For the Sugar Syrup

1. 4
   Bring the fruit and sugar to a boil. Turn down the heat and simmer 8 minutes, until the sugar melts and the syrup thickens slightly.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2. 5
   Add the lemon juice.

   💡The lemon keeps the sugar from crystallizing again.

To assemble

1. 6
   Cut the Camembert into 8 triangles.

   KnifeCutting board
2. 7
   Freeze the triangles for 30 minutes so they don't melt during frying.

   Freezer

   💡Frozen cheese holds its shape in the hot oil: the coating has time to brown before the cheese melts and oozes out.
3. 8
   Pass each cutlet through the breading stations in order, then again through the egg and crumbs, pressing well so the coating sticks.
4. 9
   Heat the oil in a wide pan over medium-high heat and fry 2 minutes on each side, until the coating is golden and crisp.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
5. 10
   Transfer to paper towels.
6. 11
   Serve hot with the cranberry sauce.