Breaded Goat's Cheese
- 2 portions washed salad greens like mesclun tossed with vinaigrette or 2 Granny Smith apples, cored and cut into wafer thin rounds
- Vegetable oil for frying
- 1/4 cup flour
- 1 egg lightly beaten
- 1 1/2 cups fresh white bread crumbs
- Eight 1 1/2 round 1/2-inch thick disks of fresh goat's cheese
Prepare dinner plates with a bed of dressed mesclun salad or apple slices.
In a deep pot, slowly heat to 350 degrees enough vegetable oil to completely submerge the disks when deep fried. While this is heating up, set flour, egg and bread crumbs in a 3 separate shallow plates; dip each disk of cheese in flour, then in beaten egg and finally in fresh bread crumbs, making sure breading completely adheres to all surfaces leaving no cheese exposed.
With a slotted spoon or skimmer, lower the breaded cheese into the oil. Do not overcrowd or the temperature of the oil will be lowered considerably and the cheese will be greasy. Fry for 45 seconds only or until the crust is deep golden brown. Briefly drain on absorbent towels and serve immediately on garnished plates.
Mix some ground pecans or walnuts with bread crumbs.
Recipe Courtesy of �Michelle Urvater
Recipe courtesy of Bobby Flay