For the cambette baked cut well cooled cambette into eckerl. Coat with flour, briefly beaten egg and breadcrumbs. Fry in hot oil at approx. 170°C until golden brown, drain on kitchen paper.
Fry fresh parsley as well and drain. Mix sour cream with fresh herbs and serve together with fried parsley.
Preparation Tip:
The Cambette is a g'schmackiger, low-fat soft cheese, which is produced in the dairy Stainach in the Ennstal in Camembert style with particularly fine mushroom flavor. This cheese dish tastes particularly refined when the breadcrumbs are mixed with grated pumpkin seeds.
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