Fried Goat Cheese

OH MY LORD, RUN INTO YOUR KITCHEN AND MAKE THIS.....GO......I MEAN IT !! This was so very easy to put together, and it does not require that many ingredients. I used a Portuguese goat's cheese, instead of a French Chevre, and was pleased with the results. I served these over a salad, drizzled with some Lemon Poppy Seed Dressing. It was light, and tangy, and a perfect match with the goat's cheese. I look forward to making this in the summer, when I can go out into the vegetable patch, and pick some lettuce and tomato for the salad. I think perhaps that's why I liked this dish so much, reminded me of summer. I really do hope you give it a try.

seasoned bread crumbs, eggs, flour, goat's cheese

the goat's cheese, comes with 2 in the package

slice the goat's cheese in half

you will have four lovely rounds of goat's cheese

set out 3 bowls, one for the, flour, eggs, and seasoned bread crumbs

flour first, then egg wash, then coat with the bread crumbs...then fry

serve over your favorite salad

Fried Goat Cheese

* the amounts will depend on how many cheese rounds you are frying
Goat cheese -semi cured ( not queso fresco)
seasoned bread crumbs (1 cup)
egg, beaten (1)
 flour (1 cup)
Canola or Vegetable oil ( Olive Oil won’t give it a golden brown a color)

1. Use a sharp  knife to slice each of the goat cheese in half, so you now have 4 rounds of cheese.
2. Set up a dredging station by adding flour, the seasoned bread crumbs and egg into separate shallow bowls..
3. Dredge the goat cheese rounds by dipping in the flour, then the egg and then coating with bread crumbs, using your hands to pat the crumbs on. Repeat with all 4 rounds.
4. Cover the bottom of a heavy-bottomed skillet with oil and heat on medium heat. Pan fry on both side until golden brown. Remove and pat excess grease off with paper towels. Serve with your favorite salad.



xo,Diana