Breaded Parcels

When a breaded parcel hides something that melts, the coating has to be a complete, unbroken shell or the filling escapes and oil gets in. Keep the filling set back from the edges of the bread and press the rim firmly all the way round before coating. Then dredge in flour, dip fully in egg — edges included — and press into crumbs, giving the edges a second pass of egg and crumb. The double-sealed rim is what keeps the cheese pulling inside instead of leaking into the fryer.