Crusted Goat Cheese Medallions
This is an ideal recipe for the warm summer months. If you like goat cheese,this is a great recipe to try. It makes a lovely presentation on top of a spring mix salad or over some sauteed spinach. I used a 6 oz(or so) plain goat cheese log."OMG. Friggin delish. Thank you! Thank you! Thank you! Little tip for anyone doing this - don't let the logs get warm as they tend not to stick together. It's best if you cut and immediately dip and bread and fry, or refrigerate it so it stays consistent until you are ready. Thanks for the great meal, Ellie36!" - CPGoldstein
Yield: 3 Ready in 30 minutes
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Crusted Goat Cheese Medallions Preparation
Directions: Cut goat cheese into 1/2 inch slices using a string of floss.Just press down into the cheese with the dental floss and it will slice pretty nice(that is what I did). Alternately, you can place the floss under the cheese log, cross the ends and pull to cut 1/2 inch thick slices(That might be a better way!:) In a small bowl, mix the Parmesan with the bread crumbs and set aside. In another small bowl, beat egg and add some seasoning. Bring all ingredients in close proximity for easier handling.Take one goat cheese medallion and dip into the beaten egg. Take the egg dipped goat cheese medallion and cover with the breadcrumb mixture.Make sure it is well coated.I dipped mine again in the egg and the breadcrumbs to ensure that I would have a thick enough coating.In a nonstick skillet, add about 1 TBS oil heat on medium heat until hot. Add the coated goat cheese medallions. Cook for about 20-30 seconds (or until nicely golden brown). Make sure it doesn't burn.Turn the goat cheese on the second side and cook for an additional 30 seconds or so.Take out and place on a paper towel. Serve on top of a salad or spinach.
*you can process some almonds and mix with the bread crumbs for a nuttier taste.
*you can also add some of your favorite herbs in the bread crumbs mixture
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