Fried Hermelín Cheese

Have you heard of the famous Czech cheese Hermelín? First produced in 1923, it recently celebrated its 100th anniversary! One of the most popular recipes is breaded and pan-fried Hermelín.

Course Main Course

Cuisine Czech

Keyword Czech breaded fried cheese, Hermelín

Prep Time 15

Cook Time 5

Total Time 20

Servings people

Calories 463kcal

Author Petra Kupská

Ingredients

2 pieces Hermelín cheese or Camembert, Brie
¼ cup all-purpose flour
⅔ cup breadcrumbs
2 eggs
⅓ cup sunflower oil (or canola)

Instructions

Prepare the ingredients for breading in the following order: Spread ¼ cup all-purpose flour on a piece of baking paper. Beat 2 eggs with a fork in a deep bowl. Spread ⅔ cup breadcrumbs on another piece of baking paper.
Coat 2 pieces Hermelín cheese first in flour, then in beaten eggs, and finally in breadcrumbs. Repeat the coating process with eggs and breadcrumbs. Shake off any excess breadcrumbs.
Heat about ⅓ inch of ⅓ cup sunflower oil in a skillet over medium-high heat. Place the Hermelín in the skillet and fry until golden on one side, then flip and fry the other side. Each side should take less than two minutes.
Transfer the fried Hermelín to a plate lined with a paper towel to drain any excess oil. Serve immediately while the cheese inside is still melted.

Notes

The basic recipe makes 2 portions.
HOW TO SERVE: Serve Hermelín with boiled or mashed potatoes and your favorite vegetables, such as sliced cucumber, tomato, or a vegetable salad. Don't forget the favorite Czech condiment for fried cheese: Tatarka sauce!
You can also coat the Hermelín the day before and fry it the next day. Leave the breaded cheese in the fridge overnight, but be sure to separate the slices with plastic wrap to prevent them from sticking together.
Have leftover fried Hermelín? Let it cool completely and store it in a sealed container in the fridge, where it will keep for at least three days.

Nutrition