Photograph of the finished Reblochon pané

France · Phô mai Reblochon lăn bột chiên

Reblochon pané

30 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Reblochon cheese Reblochon cheese 1.6 lb
  • Photograph of Flour Flour 5.6 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Panko breadcrumbs Panko breadcrumbs 9.9 oz
  • Photograph of Oil Oil 4 ¼ cups
  • Photograph of Prune Prune 8.5 oz
  • Photograph of Lettuce Lettuce 8.5 oz
  • Photograph of Black pepper Black pepper 0.4 oz

Method

  1. 1 Cut the Reblochon cheese into 2cm thick triangular slices and refrigerate for 1 hour.
  2. 2 Roll each segment in flour, dip in egg, and then coat thoroughly with breadcrumbs.
  3. 3 Coat the dough a second time with egg and breadcrumbs; two coats are mandatory because the melted cheese will seep through one layer.
  4. 4 Let it chill for another 20 minutes to allow the outer layer to set and the cheese to cool completely.
  5. 5 Deep-fry at 180 degrees for exactly 90 seconds; frying for longer will cause the cheese to melt and overflow into the oil.
  6. 6 Let it drain for 30 seconds, then serve immediately with dried plums and mixed salad.

With an appliance

  • Air fryer 35 min

    Replace step 5: spray evenly with oil, then bake in a hot air oven at 200 degrees for 7 minutes, without flipping; the crust will be lighter golden but less cheese will spill out.

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