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1
Set up a breading station by placing the flour in a small casserole, whisk the eggs with the milk and pour them into a small casserole, and finally place the croissant crumbs into a small casserole. Line them up left to right starting with the flour then the egg wash and end with the crumbs.
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2
Cut each square piece of cheese into two triangles so you have four pieces total now.
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3
Dredge each piece of cheese into the flour making sure it is dusted with flour in all the crooks and crannies.
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4
Soak them in the egg was for a few seconds so the wash is absorbed by the flour. Otherwise when you remove it you will see the egg wash magically evaporate in spots leaving only flour.
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5
Now dredge the cheese into the croissant crumbs.
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6
Place them back into the egg wash, drain them, and then back into the croissant crumbs. It is really important that you double coat the cheese and make sure they are coated completely. You may even coat them a third time if you aren't sure. If they aren't completely coated they will leak the cheese and you will wind up with a hollow bread shell.
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7
Leave the cheese setting in the croissant crumbs. Place an 10 inch saute pan over medium high heat. Add the clarified butter.
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8
The butter is hot enough when you can drop some croissant crumbs in and they hesitate an instant and then start sizzling.
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9
Fry the cheese until brown and then carefully flip them with a spatula. It helps to tip the pan away from you so the oil runs to one side and then flip the cheese to the no oil side. Be careful not to splash the butter onto your hands.
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10
Brown the other side and serve with lingonberries on the side.
