Breaded cheese with cranberry sauce

Breaded cheese with cranberry sauce

Total: 30 Min. | Active: 30 Min.
Nutritional value / piece: 212 kcal
, Fat: 14 g
, Carbohydrate: 18 g
, Protein: 3 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

For the crumb coating

40 g panko breadcrumbs or regular breadcrumbs
30 g pecan nuts, finely chopped
1 tbsp thyme, finely chopped
¼ tsp salt
12 pieces cream cheese, plain (Gala cream cheese, each approx. 27 g)
1 tbsp white flour
1 egg, beaten


2 tbsp clarified butter


1 tbsp olive oil
170 g cranberries
1 red chilli, deseeded, cut into thin rings
2 ½ tbsp sugar
¼ tsp salt
½ dl white wine
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How it's done

For the crumb coating

Mix the panko breadcrumbs, nuts, thyme and salt in a deep dish.

Beat the egg in a deep dish. Toss the cheese in the flour in batches, shake off the excess flour, dip in the egg and then in the breadcrumbs, press firmly on the crumb coating.


Heat the clarified butter in a non-stick frying pan, fry the cheese in batches over a medium heat for approx. 1½ mins. on each side.


Heat the oil in a frying pan, briefly sauté the cranberries and chilli, add the sugar, salt and wine, bring to the boil. Reduce the heat, cover and simmer for approx. 5 mins. Gently press the cranberries with a fork, serve with the cheese.

Good to know
Tip: Panko is a Japanese breadcrumb mix made from crustless white bread. It is lighter and coarser than western breadcrumbs. It produces a particularly crispy coating for fried or deep-fried foods. Panko breadcrumbs are available from major food stores, department store food halls and speciality Asian stores.

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