Breaded Caprice des Dieux with Roasted Potatoes
Breaded Caprice des Dieux with Roasted Potatoes
Ingredients
For the Breaded Caprice des Dieux
- 1 Caprice des Dieux cheese, cut into individual portions
- 5 1/4 ounces golden breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon herbs de Provence
- 1/2 teaspoon garlic powder
- 1 whole egg
- 2 tablespoons milk
- 3 1/2 ounces all-purpose flour
- 2 cups vegetable oil, for frying
For the Roasted Potatoes
- 1 pound baby potatoes, pre-cooked in water
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon herbs de Provence
For Serving
- 3 1/2 ounces lamb's lettuce (mâche)
Instructions
- 1
Preheat your oven to 400°F.
⏱️ 5 min•🌡️ 400
- 2
In a deep plate, mix the golden breadcrumbs with 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 1/2 teaspoon of paprika, 1/2 teaspoon of herbs de Provence, and 1/2 teaspoon of garlic powder. Mix well with a fork to combine the seasonings.
⏱️ 3 min
- 3
In a shallow dish, beat the whole egg. Add 2 tablespoons of milk, a pinch of salt, pepper, and garlic powder. Whisk vigorously with a fork until the mixture is homogeneous.
⏱️ 2 min
- 4
Place the flour in a third deep plate, ready for breading.
⏱️ 1 min
- 5
Take a piece of Caprice des Dieux. Coat it entirely in flour, tapping off any excess. Then dip it into the egg and milk mixture, ensuring it is well covered. Finally, transfer it to the seasoned breadcrumbs and coat it completely. For a thick and secure breading, repeat the process: dip the breaded cheese again in the egg mixture, then coat it a second time with seasoned breadcrumbs. Make sure the cheese is perfectly coated to prevent it from escaping during cooking. Repeat for all cheese pieces.
⏱️ 7 min
- 6
In an oven-safe dish, arrange the pre-cooked baby potatoes. Drizzle them with 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika, and 1/2 teaspoon of herbs de Provence. Mix well so that the potatoes are evenly coated.
⏱️ 5 min
- 7
Roast the potatoes for about 15 minutes, or until golden and crispy.
⏱️ 15 min•🌡️ 400
- 8
While the potatoes are roasting, heat the oil (about 2 cups) in a deep pan or fryer over medium-high heat. Once the oil is hot (around 338-356°F), fry the breaded Caprice des Dieux pieces. Brown them on all sides until crispy and a beautiful golden color. This usually takes 2-3 minutes per side. Drain on absorbent paper.
⏱️ 8 min
- 9
Once the cheese is golden and crispy and the potatoes are roasted, plate the dishes. Serve the breaded Caprice des Dieux and roasted potatoes with a fresh salad (such as lamb's lettuce). Cut the cheese to reveal its melted interior and use the potatoes to dip into the warm, runny cheese.
⏱️ 4 min
Kitchen Tools
Breaded Caprice des Dieux with Roasted Potatoes
For the Breaded Caprice des Dieux
- 1 Caprice des Dieux cheese, cut into individual portions
- 5 1/4 ounces golden breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon herbs de Provence
- 1/2 teaspoon garlic powder
- 1 whole egg
- 2 tablespoons milk
- 3 1/2 ounces all-purpose flour
- 2 cups vegetable oil, for frying
For the Roasted Potatoes
- 1 pound baby potatoes, pre-cooked in water
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon herbs de Provence
For Serving
- 3 1/2 ounces lamb's lettuce (mâche)
Instructions
- 1
Preheat your oven to 400°F.
⏱️ 5 min•🌡️ 400 - 2
In a deep plate, mix the golden breadcrumbs with 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 1/2 teaspoon of paprika, 1/2 teaspoon of herbs de Provence, and 1/2 teaspoon of garlic powder. Mix well with a fork to combine the seasonings.
⏱️ 3 min - 3
In a shallow dish, beat the whole egg. Add 2 tablespoons of milk, a pinch of salt, pepper, and garlic powder. Whisk vigorously with a fork until the mixture is homogeneous.
⏱️ 2 min - 4
Place the flour in a third deep plate, ready for breading.
⏱️ 1 min - 5
Take a piece of Caprice des Dieux. Coat it entirely in flour, tapping off any excess. Then dip it into the egg and milk mixture, ensuring it is well covered. Finally, transfer it to the seasoned breadcrumbs and coat it completely. For a thick and secure breading, repeat the process: dip the breaded cheese again in the egg mixture, then coat it a second time with seasoned breadcrumbs. Make sure the cheese is perfectly coated to prevent it from escaping during cooking. Repeat for all cheese pieces.
⏱️ 7 min - 6
In an oven-safe dish, arrange the pre-cooked baby potatoes. Drizzle them with 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika, and 1/2 teaspoon of herbs de Provence. Mix well so that the potatoes are evenly coated.
⏱️ 5 min - 7
Roast the potatoes for about 15 minutes, or until golden and crispy.
⏱️ 15 min•🌡️ 400 - 8
While the potatoes are roasting, heat the oil (about 2 cups) in a deep pan or fryer over medium-high heat. Once the oil is hot (around 338-356°F), fry the breaded Caprice des Dieux pieces. Brown them on all sides until crispy and a beautiful golden color. This usually takes 2-3 minutes per side. Drain on absorbent paper.
⏱️ 8 min - 9
Once the cheese is golden and crispy and the potatoes are roasted, plate the dishes. Serve the breaded Caprice des Dieux and roasted potatoes with a fresh salad (such as lamb's lettuce). Cut the cheese to reveal its melted interior and use the potatoes to dip into the warm, runny cheese.
⏱️ 4 min