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Chop the brie into ~1-inch bite-sized pieces, separate the pieces so they're not touching each other, and freeze them until solid (at least 1-2 hours). It is easiest to cut brie if it is straight from the fridge, or even frozen for 5 minutes.
Set up 2 bowls: one with whisked egg mixed with milk, the other with the Italian breadcrumbs.
Dip the frozen brie pieces in the egg mixture, then coat each piece completely in the breadcrumbs mixture. (Use tongs for less mess.)
Heat the oil in a small saucepan. Get the temperature hot enough so that when you dip a wooden toothpick into the oil, small bubbles form immediately.
Use tongs to gently add breadcrumb-coated brie pieces into the hot oil. Cook only 2-4 pieces at a time. Fry for about 30 seconds—no more than 1 minute—or until golden brown on the outside. Use a metal slotted spoon or tongs to remove the fried brie and place them on a plate lined with paper towels to absorb any excess oil.
Repeat step 5 until all the brie pieces are fried. Serve warm with your favorite dipping sauce or on crackers with jam!