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Crispy Breaded Reblochon with a Molten Centre
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Crispy Breaded Reblochon with a Molten Centre

30 minServes 2Nutri-Score D€€
from @chef.jeannours25 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • Reblochon cheese (cut into thick wedges, rind kept)Dairy250 g
  • flourPantry60 g
  • eggs (beaten)Dairy2 pieces
  • breadcrumbsBakery100 g
  • panko breadcrumbsBakery40 g
  • saltSpices2 g
  • black pepper (ground)Spices1 g
  • frying oil (for deep frying)Pantry1 litre

per serving

Nutrition

845kcal

Carbs
48 g
Proteins
31 g
Fat
59 g
Adapt tools

what you’ll use

Tools

  • Deep fryer
  • Mixing bowl ×3
  • Slotted spoon
  • Kitchen thermometer

step by step

Method

  1. Prepare the cheese

    • Cut the reblochon into thick wedges, keeping the rind on so the centre stays molten.
    • Pat the wedges dry with paper towel.
    Step 1

  2. Set up the breading station

    • Place the flour in one bowl, the beaten eggs in a second and the breadcrumbs mixed with the panko, salt and pepper in a third.
    • Roll each cheese wedge in flour, then in egg, then in the breadcrumbs.
    • Dip again in egg and breadcrumbs for a double coating that seals the cheese.
    Step 2

  3. Chill the breaded cheese

    • Place the breaded wedges on a plate and refrigerate so the coating sets and the cheese firms up.
    Step 3

  4. Heat the oil

    • Heat the frying oil to 180 °C in a deep fryer or deep pan.
    Step 4

  5. Fry until golden

    • Lower the breaded cheese into the hot oil in small batches.
    • Fry until the crust is deep golden and crisp, turning once.
    • Drain on paper towel.
    Step 5

  6. Serve immediately

    • Serve the breaded reblochon while hot so the centre flows when cut.
    Step 6
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