Breaded cheese with cranberry sauce

Total time: 30m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 212 Kcal, 3g Protein, 18g Carbohydrates, 14g Fat


  • For the crumb coating
  • 40 g panko breadcrumbs or regular breadcrumbs
  • 30 g pecan nuts, finely chopped
  • 0.25 tsp salt
  • 1 tbsp thyme, finely chopped
  • 1 tbsp white flour
  • 12 pieces cream cheese, plain (Gala cream cheese, each approx. 27 g)
  • 1 eggs, beaten
  • Frying
  • 2 tbsp clarified butter
  • Sauce
  • 1 tbsp olive oil
  • 1 red chilli, deseeded, cut into thin rings
  • 2.5 tbsp sugar
  • 0.25 tsp salt
  • 170 g cranberries
  • 0.5 dl white wine

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  • 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.
  • Tip:

    Panko is a Japanese breadcrumb mix made from crustless white bread. It is lighter and coarser than western breadcrumbs. It produces a particularly crispy coating for fried or deep-fried foods. Panko breadcrumbs are available from major food stores, department store food halls and speciality Asian stores.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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