Goat Cheese Medallions – After a couple of weeks of indulgent meals and snacks around the holidays, we needed to eat a few light meals and get back into our normal, somewhat healthier, eating habits. Enter a salad for lunch! I love salad and I love adding whatever we have in the fridge to a salad. With a log of goat cheese in the fridge that was to be used for another meal, I knew that it would make the perfect addition to a salad.
Knowing I wouldn’t need the whole log for the other meal, I decided to try my hand at goat cheese medallions. Goat cheese is delicious and creamy on its own, but when lightly breaded, warmed through, and crispy – it’s heavenly! These came together in the time it took to make the salad and made for a much more interesting lunch.
Goat Cheese Medallions
- 1 tsp. olive oil
- partial log of goat cheese
- 1 egg white, beaten
- 1/2 cup Panko bread crumbs
- salt and pepper
1. Heat olive oil a small, non-stick skillet over medium to medium high heat.
2. While pan is heating, gently slice goat cheese medallions from the log, 1/4 inch thick. (Slice as many or few as you need.)
3. In a shallow dish, beat egg white. In a separate shallow dish, add Panko bread crumbs and season with salt and pepper. Toss to combine.
4. Carefully dredge goat cheese slices in egg white then place into bread crumbs. Gently tap on bread crumbs so that they stick. Set aside and continue with remaining slices.
5. Ease breaded goat cheese into hot pan and allow to cook on first side for 3-4 minutes, until browned and crispy. Carefully flip over and continue to cook for 2-3 minutes, until second side is browned and crispy.
6. Remove from pan and enjoy!