Walnut-Crusted “Fondue Parmesan”

Name: Walnut-Crusted “Fondue Parmesan”
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 16
Ingredients: 1/3 cup (75 ml) butter; 1/2 cup (125 ml) flour; 1 1/4 cups (310 ml) milk; 3 cups (750 ml) Parmigiano-Reggiano cheese, grated; 1 cup (250 ml) cheddar cheese, grated; 1 pinch nutmeg; Pepper; 1/3 cup (75 ml) flour; 4 eggs, lightly beaten; 3/4 cup (180 ml) breadcrumbs; 2 cups (500 ml) finely chopped walnuts (or almonds or pecans); Olive oil

5 stars (13) Rate this recipe

Preparation 40 MIN

Cooking 10 MIN

Waiting 3 H
Makes 16

Ingredients
Preparation

Ingredients

1/3 cup (75 ml) butter
1/2 cup (125 ml) flour
1 1/4 cups (310 ml) milk
3 cups (750 ml) Parmigiano-Reggiano cheese, grated
1 cup (250 ml) cheddar cheese, grated
1 pinch nutmeg
Pepper

Coating

1/3 cup (75 ml) flour
4 eggs, lightly beaten
3/4 cup (180 ml) breadcrumbs
2 cups (500 ml) finely chopped walnuts (or almonds or pecans)
Olive oil

Preparation

Line a 23-cm (9-inch) square pan with plastic wrap.
In a saucepan, melt the butter. Add the flour and cook for 1 minute over medium heat, stirring constantly. Gradually whisk in the milk and bring to a boil. Add the Parmesan, cheddar and nutmeg. Stir until the cheese has melted. Season with pepper.
Pour the mixture into the pan. Cover with plastic wrap and press with a spatula so that the surface is smooth.
Refrigerate for at least 3 hours or until the mixture is firm.
Remove from the pan and cut into four squares, then cut each square into four triangles or heart shapes (see note).

Coating

Place the flour, eggs, breadcrumbs and walnuts into 4 shallow bowls.

Assembly

Dredge each piece in the flour, dip in the beaten eggs then cover with breadcrumbs. Place on a baking sheet. Once all the pieces are coated with breadcrumbs, dip again into the beaten eggs and coat with the chopped nuts.
In a skillet, brown the fondue in the oil over medium heat for 1 to 2 minutes on all sides. Serve with a sprout salad.

Note

You can freeze the cheese fondue before or after frying. They will however be crispier if you brown them just before serving. For a change, cut heart-shaped “Fondue Parmesan” with a cookie cutter ... it’s very nice!