Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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Seems like everybody loves fried camembert, yet few folks actually prepare it at home. Which is a mystery to me, since it is really quick and easy to prepare and it is versatile – it can be served as an appetizer, a main course or as a snack. Best of all, it is very economical. (After all, I am a poor retiree 😦 ).
In olden times, we used just one coat of simple breading. However, nowadays I like to use panko crumbs, which requires double breading. The texture is of course very different so you might want to experiment which one of the two versions you prefer. They are both great, it’s just a matter of personal preference.
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Bon Appétit ! Life is Good !
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Preparation :
To read instructions, hover over pictures
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: chop 1 lbs tomatillos

: to the tomatillos, add 1 med size chopped onion, 4 cloves garlic, 4 tblsp cilantro, 1 tblsp seeded jalapenos, kosher salt to taste (if you prefer your salsa verde creamy, add 1/2 avocado

: blend until smooth, check / adjust the seasoning

: salsa verde

: dice 1 ea avocado, 1/2 red pepper and 1/2 yellow pepper, add 1 tblsp lime juice, 2 tblsp olive oil, kosher salt and cayenne pepper to taste

: the good stuff……….

: to 2 whole eggs add 1 tblsp sriracha, kosher salt to taste

: cut 10 oz chilled french camembert into cubes or slices, bread twice with flour, egg mixture and panko bread crumbs (press the first coating of panko onto the cheese, lightly dip the camembert into the crumbs for the second coating) (replace the camembert with brie for a creamier texture)

: fry the cheese at 375F until crisp and golden, serve with the salsa, avocado and vinaigrette dressed romaine; serves 4 appetizer or snacks, 2 main course