Fill a large skillet about 1/4-inch high with oil for frying. Beat the egg in a small bowl and set aside. Combine the chopped rosemary, breadcrumbs and salt in a shallow bowl and set aside. Cut the Camembert into 8-10 small wedges. Heat the oil. Dip each wedge completely in the beaten egg then coat entirely with the seasoned breadcrumbs. When oil is hot, place each wedge of cheese in the pan. Fry each side of each wedge of cheese for 30-45 seconds, or until golden brown. Serve hot with a fruity sparkling wine like Rosa Regale.