THE BRIE-STUFFED SWORD

(Our Play on Karadjordjeva with a French Twist)

THE BRIE-STUFFED SWORD

Ingredients: 4 Veal schnitzels (pounded paper-thin), 100g Brie (rind removed, sliced), 1 tbsp Truffle oil, 1 tsp Black pepper, 1 tsp Garlic powder, 2 Eggs, 100g Breadcrumbs, Oil for frying...

Ingredients

  • 4 Veal schnitzels (pounded paper-thin)
  • 100g Brie (rind removed, sliced)
  • 1 tbsp Truffle oil
  • 1 tsp Black pepper
  • 1 tsp Garlic powder
  • 2 Eggs
  • 100g Breadcrumbs
  • Oil for frying

Cooking Method

  1. The Build Lay Brie and truffle oil over each meat slab.
  2. The Bloom Whisk spices into the eggs with a tiny 5ml splash of water to release the perfume.
  3. The Wrap Roll meat tightly; dredge in flour, spiced egg, then crumbs.
  4. The Scorch Deep fry for 4 minutes until the crust is rock-hard golden and the Brie is a molten white silk.
  5. The Final Flourish Finish with a dusting of raw sea salt and raw lemon juice.

Cuisine: Balkan

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