Place salad greens and lettuce in a serving bowl, tearing any large leaves into small pieces.
Cut Camembert into quarters. In a shallow bowl, beat egg with salt and pepper. Place breadcrumbs on a plate.
To make vinaigrette: whisk oil, raspberry vinegar, cranberries and shallots until combined; add salt and pepper to taste. Drizzle over salad.
Heat 2 tablespoons oil in a nonstick pan. Coat cheese in egg, then in breadcrumbs. Fry cheese over high heat, turning once, until golden brown. Drain on paper towels. Add cheese and cranberries to salad.