Breaded Camembert Surprise with Tapenade, Prosciutto and Chives
Breaded Camembert Surprise with Tapenade, Prosciutto and Chives is a easy French recipe that serves 4. 250 calories per serving. Recipe by Norbert Tarayre on YouTube.
Prep: 15 min | Cook: 5 min | Total: 30 min
Cost: $13.10 total, $3.28 per serving
Ingredients
- 250 g Camembert (small wheel) (Cut into 4 quarters)
- 2 c. à soupe Black olive tapenade (Can be homemade or store‑bought)
- 2 tranches Raw ham (Parma style) (Cut into small dice)
- 2 c. à soupe Fresh chives (Finely chopped)
- 50 g All‑purpose flour (For the first coating)
- 2 Eggs (Lightly beaten)
- 100 g Panko (Japanese breadcrumbs) (Coarse grains for maximum crunch)
- 500 ml Frying oil (sunflower or peanut) (For frying at 180 °C)
- Salt & pepper (To taste)
Instructions
Prepare the filling
Mix the tapenade, diced raw ham and chopped chives in a small bowl.
Time: PT3M
Cut the camembert
On the board, cut the camembert wheel into 4 equal quarters without separating them too much.
Time: PT2M
Fill each quarter
Place a teaspoon of filling in the center of each quarter, then reassemble the camembert by gently pressing the edges.
Time: PT3M
Prepare the breading
Set out three plates: flour in the first, beaten eggs in the second, panko in the third.
Time: PT2M
Coat the quarters
Pass each camembert quarter first through the flour, tap off excess, dip into the beaten eggs, then roll in the panko until well coated.
Time: PT3M
Fry the camemberts
Heat the oil in the pan to 180 °C. Submerge the breaded quarters, a few at a time, and fry 2‑3 minutes until golden and crispy.
Time: PT5M
Temperature: 180°C
Drain and serve
Remove the quarters with tongs, place them on paper towels, sprinkle lightly with salt and pepper, then serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 15 g
- Fat
- 18 g
- Fiber
- 1 g
Dietary info: Contains gluten, Contains dairy products, Not vegetarian, low-carb, low-calorie
Allergens: Milk, Eggs, Gluten, Fish (in the tapenade)
Ingredient Substitutions
- Instead of Camembert (small wheel): Brie
- Instead of Black olive tapenade: Eggplant caviar
- Instead of Raw ham (Parma style): Prosciutto, Parma ham
- Instead of Fresh chives: Flat parsley
- Instead of All‑purpose flour: Rice flour (gluten‑free)
- Instead of Eggs: Milk (for dipping)
- Instead of Panko (Japanese breadcrumbs): Regular breadcrumbs
- Instead of Frying oil (sunflower or peanut): Peanut oil, Canola oil
Equipment Needed
- Cutting board
- Chef's knife
- Medium bowl
- Small plate
- Shallow plate for flour
- Shallow plate for beaten eggs
- Shallow plate for panko
- Frying pan (or wok)
- Kitchen tongs
- Paper towel
Critical Steps — Do Not Skip
- Cut the camembert while cold to prevent it from falling apart.
- Ensure the oil is at 180 °C before frying.
- Coat each piece evenly to avoid cheese leakage.
Chef Tips from the Video
- Use very fresh camembert so it holds together better.
- Lightly sprinkle smoked paprika on the panko for a touch of colour.
Troubleshooting
The cheese escapes during frying.
Make sure the breading fully covers each edge and that the camembert is very cold before coating.
The breading is not golden.
Raise the oil temperature to 180 °C and avoid overcrowding the pan.
Storage
Refrigerator: Store the un‑fried, breaded quarters in an airtight container for 1 day.
Freezer: Do not freeze; the cheese texture deteriorates.
Room temperature: Consume immediately, otherwise keep chilled for up to 2 h.
Make-Ahead Tips
- Prepare the filling and breading ahead of time, cover and refrigerate.
- The breaded quarters can be kept chilled for 30 min before frying.
Last updated: August 21, 2026
