|Camembert||8 Ounce, cut into pieces|
|Bread crumbs||4 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Creme fraiche||2 Tablespoon|
|Cranberry sauce||4 Tablespoon|
|Oil||4 Cup (64 tbs)|
Dip each piece of Camembert first in the flour, then in the whisked eggs, and finally in the bread crumbs, carefully knocking off any excess breading.
Refrigerate a few minutes.
Wash and shake the lettuce leaves dry, and arrange on individual plates.
Beat the cream very stiff, and mix with the creme fraiche and 2 tablespoons of the cranberry sauce.
Place a dollop of cranberry cream on the lettuce leaves next to 2 spoonfuls of cranberry sauce.
Heat the oil in a deep fryer to 375°.
Fry the Camembert 3 minutes, or until golden brown, then drain.
Wash and pat the parsley dry, dip briefly into the oil, and drain.
Lay the Camemberts on the lettuce leaves, garnish with the parsley.