Ingredients

16 oz. goat cheese log
1 cup panko bread crumbs
2 tsp. dried parsley
1 tsp. dried thyme
1/2 tsp. granulated garlic
1/2 tsp. ground white pepper
Pinch of kosher salt

2 eggs, beaten
1/2 cup of flour
Olive oil

 

The making of...

Pop the cheese log in the freezer for about 15 min. or longer to firm it up so it’s easier to slice.

 

While your cheese is chilling, put together the stuff you need to bread the cheese.

 

Put the panko in a med-sized bowl. Add the parsley, thyme, granulated garlic, ground white pepper, and kosher salt. Stir to combine well.

 

Crack the eggs in a separate bowl. Beat to scramble them. Line a pan or plate with wax or parchment paper. Put the flour on a plate or shallow bowl.

 

Take the cheese out of the freezer. Slice it into 1/4 – 1/2-inch pieces.
**Use a sharp knife. Wipe it off with a warm, wet paper towel in between cuts.  Slices may crumble a little. If it does, don’t worry, it’s cheese. Just smooch it into a round shape and keep going.

 

1. The Prep...

Put the cheese in the flour. Flip it gently to coat on both sides.

 

Drop the patties into the beaten egg. Flip gently to coat with egg on both sides. 

 

Put into the seasoned panko breadcrumbs. Flip to coat on both sides.

 

Put on lined pan/plate. Repeat with the rest.

**You can do the prep an hour ahead of time and keep them in the fridge.

2. Patties Ready to Fry...
I was able to get 10 out of my log.

Put a little olive oil in a nonstick pan. Use just enough to coat the bottom of the pan. Set it on high to med-high heat. When the oil shimmers, you’re ready to fry.

 

Grab one of the slices of breaded goat cheese. Set it down gently in the hot oil. It should start to bubble around the edges immediately. Repeat with the rest.

Depending on the size of your pan and how many pieces you’re frying, fry them in batches so you don’t crowd them as they will steam, instead of fry, and you’ll wind up with soggy cheese.

 

Keep an eye on them…they cook fast. When the patties are brown on the bottom (this will happen very quickly), flip them over carefully with a spatula.

 

When brown on the second side, remove from pan and transfer to a paper towel or paper bag lined plate.

 

If you’re frying a lot, you could keep them warm in the oven at 150, so the cheese doesn’t melt further.

 

Compliments to Chef Aline!