Breaded Camembert Surprise with Tapenade, Prosciutto and Chives

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

1. Prepare the filling

   Mix the tapenade, diced raw ham and chopped chives in a small bowl.

   Time: PT3M

2. Cut the camembert

   On the board, cut the camembert wheel into 4 equal quarters without separating them too much.

   Time: PT2M

3. 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

4. Prepare the breading

   Set out three plates: flour in the first, beaten eggs in the second, panko in the third.

   Time: PT2M

5. 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

6. 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

7. 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

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

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.