Unpack the Babybel. Cut the ham slices into strips as wide as the babybel. Each cheese needs 2 strips, roll up with a first strip of ham, turn 90 degrees and roll into the second strip. Cover the cheese parcels with the beaten egg and roll them in the breadcrumbs, as you would when preparing schnitzel. There is no need to add any spices, as the cheese and ham are already seasoned.
Heat some oil in a pan and fry the Babybel briefly on both sides. Not too long, otherwise the cheese will run out.
A delicious salad can be served with it.
The Babybel in the ham coat taste warm and cold, although warm is preferred by me.
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