Recipe from Bailey’s Prime Plus, Dallas

1 Brie wheel
1 cup water
6 eggs
1 cup panko bread crumbs
1 cup Parmesan cheese, grated
1 cup almonds, sliced and finely chopped
1 cup almonds, sliced and coarsely chopped
1/4 cup parsley, chopped
flour as needed for dredging
vegetable oil as needed to cover brie

Place wheel of Brie into freezer for 30 minutes so it becomes semi-firm. Remove Brie from freezer and cut wheel into 45 to 50 even triangle pieces. Place back into freezer until Brie becomes semi-firm again.

To bread the Brie, place flour into a shallow pan. Mix water and eggs together with a wire whisk and place into a separate shallow pan. Mix the bread crumbs, cheese, almonds, and chopped parsley together in a bowl. Dredge the wedges in flour, dip into the egg and water mixture and then coat in almond and bread crumb mixture. Place breaded Brie onto a sheet pan lined with wax paper and allow Brie to set up in refrigerator for 30 minutes.

Once Brie has had time to setup, heat enough oil in a pot to cover Brie (about 2 inches deep) to 350 degrees. Remove Brie from refrigerator right before it is ready to be fried. Fry the refrigerated Brie until it becomes golden brown in color and is warm all the way to the center. Serve with your favorite chutney and wine jelly. Serves 5.