Fried Goat Cheese

Fried Goat Cheese

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  • Prep Time


  • Total Time


  • Servings



  • One

    11- to 12-ounce log of goat cheese, chilled

  • 1

    teaspoon minced garlic

  • ¾

    teaspoon minced rosemary

  • Salt and freshly ground pepper

  • ¼

    cup all-purpose flour

  • 1

    large egg, beaten

  • ½

    cup fine dry bread crumbs


Cut the goat cheese into 6 equal rounds and gently shape each piece into a 2 1/2-inch medallion. In a small bowl, combine 1/2 teaspoon of the garlic with 1/2 teaspoon of the rosemary and season with salt and pepper. Sprinkle both sides of the goat cheese with the garlic mixture. Put the flour, egg and bread crumbs into 3 separate shallow bowls. Dredge the goat-cheese medallions in the flour, then dip in the egg and coat with the bread crumbs. Transfer the breaded medallions onto a platter lined with wax paper and refrigerate until chilled. In a medium nonstick skillet, heat the remaining 1/4 cup of olive oil until shimmering. Add the goat-cheese medallions and cook over moderately high heat until golden and crisp, about 2 minutes per side.


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