for 12 pieces

For the crumb coating

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

Frying

2 tbsp

clarified butter

Sauce

1 tbsp	olive oil
170 g	cranberry
1	red chilli, deseeded, cut into thin rings
2 ½ tbsp	sugar
¼ tsp	salt
½ dl	white wine

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.

Frying

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.

Sauce

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.

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