Camembert in a crispy coat

Name: Camembert in a crispy coat
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 Egg (Gr. S); 7-10 Tbsp salt, white pepper; 2 packs (125 g each) Camembert (45 % fat); 1-2 TABLESPOONS Flour; 2-3 TABLESPOONS flaked almonds; 1-2 TABLESPOONS Oil; 1 can(s) Apricot halves (236 m); 6 TABLESPOONS Seasoning sauce "Exotic Sauce" (60 m); 7-10 Tbsp or ketchup and sweet peppers; 7-10 Tbsp several lettuce leaves; 7-10 Tbsp (e.g. head and lamb's lettuce); 7-10 Tbsp possibly orange slices; 7-10 Tbsp to garnish

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

1 Egg (Gr. S)
7-10 Tbsp salt, white pepper
2 packs (125 g each) Camembert (45 % fat)
1-2 TABLESPOONS Flour
2-3 TABLESPOONS flaked almonds
1-2 TABLESPOONS Oil
1 can(s) Apricot halves (236 m)
6 TABLESPOONS Seasoning sauce "Exotic Sauce" (60 m)
7-10 Tbsp or ketchup and sweet peppers
7-10 Tbsp several lettuce leaves
7-10 Tbsp (e.g. head and lamb's lettuce)
7-10 Tbsp possibly orange slices
7-10 Tbsp to garnish

Directions

1
Whisk the egg with a fork, season. Turn the camembert first in the flour, then in the egg and finally in flaked almonds. Press the breadcrumbs slightly
2
Heat the oil in a small coated pan. Fry the camembert on each side for about 3 minutes
3
Drain the apricots. Cut 2 halves into thin slices. Finely dice the rest of the apricots and mix with the seasoning sauce (or with ketchup, 1-2 tbsp. apricot juice and some paprika powder)
4
Clean, wash, drain and pluck the salad a little smaller. Arrange everything and garnish with orange slices if necessary. Baguette tastes good with it
5
Drink: mineral water