Crunchy Melting Brie Cheese
I serve it as a side dish, on a baby spinach salad with a zest of lime juice.
I serve it as a side dish, on a baby spinach salad with a zest of lime juice.
- Carbohydrate 64.2605556479385 g
- Cholesterol 48.73 mg
- Fat 15.2135883931985 g
- Fiber 3.39009507725368 g
- Protein 13.0584914813682 g
- Saturated Fat 2.8945591795365 g
- Serving Size 1 1 Serving (112g)
- Sodium 503.658792639181 mg
- Sugar 60.8704605706849 g
- Trans Fat 1.17265055386686 g
- Calories 451 calories
Step-by-step
- Put the breadcrumbs in a plate or a bowl.
- Mix flour, parmesan, parsley, your favorites spices, and salt and pepper in another bowl or plate.
- Heat the oil in a skillet at medium-high heat.
- Dip each piece of cheese, one by one, in the egg mixture, then in roll into the breadcrumbs and in the flour. Repeat a second time.
- Shake the excess of flour and cook in the oil, 1 minute each side. Be careful that the cheese doesn't melt in the skillet.
Operating under strict dietary or pantry constraints often demands transforming soft cheeses into shelf-stable or storable formats. Historically, encasing moisture-heavy dairy in protective coatings allowed medieval cooks to fry perishable items without total structural failure. Brie cheese presents a unique challenge due to its high fat content and low melting point. A double-coating method creates a moisture barrier that protects the interior structure from the direct heat of the pan.
Mastering the Double-Coat Technique
Set a heavy cast-iron skillet over medium-high heat and bring the extra-virgin olive oil to 375 degrees Fahrenheit before introducing the dairy. Dip each 2cm by 2cm piece of brie into the whipped egg, roll it through the seasoned flour and breadcrumbs, and repeat the process twice. Fry the pieces for exactly one minute per side until golden brown. Watch for the visual cue of bubbling edges to prevent complete liquefaction in the pan.
- If the cheese begins to ooze prematurely, lower the burner heat by 20 percent and reduce the oil temperature.
- Store leftover coated cheese in an airtight container for up to 48 hours, though frying from fresh yields the crispest texture.
- Reheat refrigerated pieces in a 350-degree oven for four minutes rather than using a microwave.
