Photo and Recipe courtesy of <a href='http://www.pineappleandpearls.com' target='_blank'>Pineapple and Pearls</a>, Heather Bien
ounces goat cheese
c. panko bread crumbs
tsp. garlic powder
tsp. black pepper, ground
extra virgin olive oil
Slice the goat cheese into 1/2" slices. Out of the 4 oz. log, you should end up with 5 slices. Place these on a clean plate and into the freezer for about 10 minutes or until hardened, but not frozen.
While the goat cheese is in the freezer, crack the egg into a bowl and beat with a fork. Mix the bread crumbs, rosemary, garlic powder, salt, and pepper in another bowl, preferably one that will be easy to turn the goat cheese slices in.
Pour enough olive oil into a non-stick frying pan to coat the bottom - about 1/4". Heat the oil over medium heat. While the oil is heating, coat each slice of goat cheese with egg and then dip into the breadcrumb mixture, making sure the entire goat cheese slice is coated. You may need to lightly press the mixture into the slice to make sure it sticks.
Add each of the goat cheese slices to the hot oil and cook for 2 minutes on each side or until golden brown. Place the cooked goat cheese onto a clean plate lined with paper towels to drain excess oil. Serve over a spring salad.
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