As the title implies, fried goat cheese is a great reason to eat more salad and frankly, I need reasons. It's not that I don't love salad, I do...when other people make it for me. I hate making salad. It never tastes as good as the restaurant kinds. Granted, I realize that's because the restaurant kind is full of eight syllable, multi-hyphenated, chemical substances; but it tastes good.
However, after figuring out this recipe, I now make more way salads. Every salad I make tastes unbelievably good as long as there is a medallion or two of fried goat cheese included. This is a great addition to the Spinach Strawberry Salad. These also look super elegant when placed atop salad in their own little salad bowls.
Fried Goat Cheese
1 small log soft goat cheese (not feta)
breadcrumbs
1 egg, beaten
1/3 cup flour
3 tbsp grapeseed oil or olive oil
a sharp knife
paper towel
bowl of hot water, not boiling, just hot
Place breadcrumbs, egg and flour in three separate small bowls. Dip your knife in the hot water for a few seconds to get the metal warm. Wipe dry. Using the warm knife, slice one 1/4 to 1/2 inch medallion off the goat cheese log. Wipe off whatever cheese stuck to your knife and dip it back in the hot water for a few seconds. Wipe dry. Slice another medallion off the goat cheese log. Repeat the above until you have enough medallions or you use all the goat cheese.
Now treat the medallions like you would bread chicken cutlets....flour first, shake off excess...egg second...breadcrumbs third. Repeat with each medallion and place them all on a plate. Cover and put in the fridge for about 15 minutes.
(While they are chilling, prepare all the rest of your salad.)
Get out your saute pan, add the oil and heat the pan at medium. When oil is nice and hot (I sprinkle a little water in it and if the water spurts and steams, then it's ready) add your breaded medallions. Don't crowd them. Fry on each side for about 2-3 minutes until they are golden brown on each side. Serve immediately, while still nice and hot, atop your favorite salad.
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