The high butterfat content in brie – usually at least 60 percent – ensures that it melts into creamy softness, while the relatively low moisture content helps it to hold its shape when exposed to heat. This makes brie – like mozzarella -- an excellent candidate for breading and frying. The harder texture and earthy, mushroom-like flavor of the rind on brie is not to everyone’s taste, so remove the outermost part before breading and frying your wedges for a milder end result.
Slice your brie into wedges, keeping them as consistent in thickness as possible. Remove the rind if you prefer, or just remove some so that it is not as thick.
Fill the bottom of a shallow dish with flour or cornstarch. Either will work, though cornstarch is lighter and adds no flavor of its own.
Pour enough milk into a shallow plate to cover the bottom to a depth of no more than about 1/4 inch. Crack an egg into the milk. Season with salt, pepper and whatever herbs and spices you prefer. Herbes de Provence complement brie very well, as do Italian seasoning and lemon pepper mixed with chili powder. Beat the milk, egg and seasonings together until they are smooth and creamy.
Fill a third shallow dish with 1 inch or so of breadcrumbs. Use any type that you prefer.
Dredge each brie wedge in the flour or cornstarch. Gently shake off the excess. This helps the egg and milk mixture stick to the cheese.
Dip each coated wedge into the seasoned milk and egg mixture. Drain off any excess liquid by letting it drip for a second or two.
Roll each dampened wedge in the breadcrumbs. Pat the coating gently onto the cheese with your fingertips.
Pour 1/2 inch or so of vegetable or canola oil into a skillet. Heat the oil over medium-high heat until a few breadcrumbs sprinkled into it sizzle.
Place the breaded brie wedges carefully into the hot oil. Do not crowd the pan because this cools the oil and does not leave you enough room to turn them. Cook the wedges for 90 seconds to 2 minutes on each side, turning them with tongs. Do not overcook the wedges or the cheese will burst out of the coating. Set the fried wedges on a plate lined with paper towels to drain off the excess oil.