Crispy Camembert with Cranberry Sauce

• 4 firm individual Camembert portions
• Plain flour
• 2 beaten eggs
• 100g fresh breadcrumbs
• 1 jar Cranberry sauce

Halve the Camembert portions widthwise to form thinner triangles. Coat in flour, then beaten egg and finally breadcrumbs.

Coat a second time with egg and breadcrumbs. Chill for about 30 minutes before cooking. Fry for about 1 - 2 minutes at 190°C until crisp and golden brown.

Drain and serve with Cranberry sauce.