Description
Crispy and creamy fried goat cheese medallions, seasoned with fresh herbs and coated in Panko breadcrumbs. Perfect as an appetizer or a salad topping.
Ingredients
Units
Scale
For Goat Cheese Mixture
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- 1 (8-ounce) goat cheese log, softened
- 1/2 teaspoon finely chopped fresh rosemary
- 1/2 teaspoon finely chopped fresh thyme
- 1 tablespoon honey
For Coating
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- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 egg
- 1 tablespoon milk
- 2/3 cup Panko breadcrumbs
- 1/2 teaspoon garlic powder
For Frying
- 2–3 tablespoons avocado oil or olive oil
Instructions
- Prepare Goat Cheese Mixture: In a medium-sized bowl, mix together the goat cheese, rosemary, thyme, and honey using a fork until well combined. Place the mixture on wax or parchment paper, roll it into a log, then freeze for 20-30 minutes or refrigerate for at least 2 hours.
- Cut Medallions: Once the goat cheese log has hardened, use a sharp knife to cut it into 8 equal medallions.
- Prepare Coating Ingredients: In three separate shallow bowls, set up the coating station: add flour, salt, and black pepper to the first bowl; whisk together the egg and milk in the second bowl; and mix Panko breadcrumbs with garlic powder in the third bowl.
- Coat Goat Cheese Medallions: Dip each medallion first into the flour mixture, then into the egg wash, and finally coat completely with the Panko breadcrumb mixture. Repeat for all medallions.
- Fry Goat Cheese Medallions: Heat 1-2 tablespoons of oil in a large skillet over medium heat. Once hot, add 4 goat cheese slices and fry for 1-2 minutes per side or until the coating turns golden. Remove and place them on a paper towel-lined plate. Repeat with the remaining slices and oil.
- Serve: Serve warm as an appetizer with additional honey and fresh herbs, or pair with a Fall Harvest Salad.
Notes
- Oil: Avocado oil works best due to its higher smoke point for light frying.
- Nutritional Information: Adjustments have been made for leftover coating ingredients.
- Gluten-Free Option: Substitute all-purpose flour and Panko breadcrumbs with gluten-free alternatives.
- Prepping Ahead: Prepare goat cheese medallions up to 48 hours before frying; refrigerate until ready to fry.
- Storage: Store fried medallions in an airtight container in the refrigerator for up to 4-5 days. Flash freeze them before transferring to a freezer-safe bag to keep for 3-6 months.
- Reheating: Reheat medallions in a skillet over medium-low heat while covered with a lid, or bake in the oven at 300℉ for 5-10 minutes.
Nutrition
- Serving Size: 1 medallion
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
