Goat cheese sliced and breaded, pan-fried until golden brown.
- Carbohydrate 25.9550916885902 g
- Cholesterol 0.916666667059771 mg
- Fat 20.2060208715932 g
- Fiber 1.62000000136947 g
- Protein 5.20662500423456 g
- Saturated Fat 1.78527875282115 g
- Serving Size 1 1 Serving (55g)
- Sodium 279.44708356293 mg
- Sugar 24.3350916872207 g
- Trans Fat 1.1753837519233 g
- Calories 306 calories
Step-by-step
- 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
Attempting to slice soft goat cheese with a traditional kitchen knife invariably leaves a mangled mess clinging to the blade. Unflavored dental floss provides the necessary tension to cleanly divide soft cheeses into uniform half-inch discs without compressing the interior or leaving jagged edges. Proper division ensures even surface area contact during the breading process and prevents uneven cooking points in the hot skillet.
Scaling this recipe requires attention to the fat-to-protein ratio in the pan rather than simple multiplication. When doubling or tripling the portion from six medallions to eighteen, do not crowd the nonstick skillet. Overcrowding lowers the oil temperature below the necessary threshold, resulting in soggy breadcrumbs instead of a crisp exterior. Maintain a medium heat setting and fry in batches lasting precisely thirty seconds per side, replenishing the single tablespoon of oil between rounds as needed.
Fresh bread crumbs yield a lighter, more delicate crust compared to dry, commercial breadcrumbs, which absorb moisture much faster and can become overly dense. Combining grated parmesan cheese directly into the fresh crumb mixture introduces dry matter that promotes browning through the Maillard reaction. Adding dried or fresh herbs to this dry mixture must be done cautiously, as high heat will burn delicate leaves like parsley or basil within the thirty-second cooking window. Finished medallions drain effectively on paper towels to remove excess surface oil before mounting onto greens.
