Brian and I both really like salads, especially with interesting
ingredients such as roasted beets, walnuts and cheese. Definitely
cheese. Feta is great in salads but there's a special place in our
hearts for goat cheese. Just plain old crumbled chevre is fine but when
it's sliced into medallions, breaded and fried so that the outside is
crispy and the inside is gooey...well, that's just a heavenly
It's also an experience we usually reserve for dining out because we
tend not to fry things at home. If you read this blog regularly then
you're probably familiar with my chronic DFP (deep fry phobia) and know
that I tend to "fry" things in the oven. Why, then, it had not occurred
to me to try oven "frying" goat cheese before now is a mystery?
Perhaps I assumed it would melt but, with a little preparation, I was
able to replicate both the crispy and the gooey. Enjoy!
4 oz. Goat cheese (use the log shaped cheese)
1 Egg, beaten
1/4 Cup seasoned Panko breadcrumbs
Non-stick cooking spray
Pre-heat the oven to 400 degrees and make sure it's fully pre-heated.
Slice the goat cheese into four, 1oz. medallions and place in the
freezer for 15 minutes. Dip each medallion into the egg and then into
the breadcrumbs. Place on a baking sheet lined with parchment paper and
spray a small amount of non-stick cooking spray over each piece. Bake
for 15-20 minutes or until the medallions are lightly golden brown.
Serve immediately. Makes 2 servings.