For the crumb coating
Mix the panko breadcrumbs, nuts, thyme and salt in a deep dish.
Beat the egg in a deep dish. Toss the cheese in the flour in batches, shake off the excess flour, dip in the egg and then in the breadcrumbs, press firmly on the crumb coating.
Heat the clarified butter in a non-stick frying pan, fry the cheese in batches over a medium heat for approx. 1½ mins. on each side.
Heat the oil in a frying pan, briefly sauté the cranberries and chilli, add the sugar, salt and wine, bring to the boil. Reduce the heat, cover and simmer for approx. 5 mins. Gently press the cranberries with a fork, serve with the cheese.