Recipe courtesy of Paula Deen
Save Recipe Print
20 min
10 min
10 min
16 servings


Raspberry Sauce:


In a large skillet over medium heat, add oil to a depth of 1 1/2 inches and heat to 350 degrees F. 

In a shallow bowl, add the eggs. In a shallow plate, combine the pecans and panko. Slice 1 cheese round into 8 equal wedges. Dip each wedge into the egg, turning to coat. Dip each wedge into the crumb mixture, pressing to adhere. 

Fry the wedges, a few at a time, in the hot oil, turning quickly to cook until golden on all sides, about 1 minute. Drain on paper towels. Serve immediately with Raspberry Sauce.

Raspberry Sauce:

In a small bowl, combine the raspberry preserves, zest, rice wine vinegar and red pepper flakes.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.


Pecan Crusted Trout

Recipe courtesy of Jeff Drew

Pecan-Crusted Stuffed Chicken

Recipe courtesy of Damaris Phillips

Orange and Cinnamon Crusted Pecans

Recipe courtesy of Gale Gand

Pecan Crusted Filet Mignon

Recipe courtesy of Elegant Affairs

Pretzel-Crusted Fried Cheese

Recipe courtesy of Food Network Kitchen

Cranberry Pecan Baked Brie

Recipe courtesy of Trisha Yearwood

Maple Pecan Baked Brie

Recipe courtesy of Nealey Dozier

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories