Herb Crusted Goat Cheese Medallions!

A simple cool crisp arugula salad with sliced red onion, fresh lemon juice and e.v.o.o. is perfect by itself. Now, when you top the salad with my warm herb crusted goat cheese medallions, that takes the salad to a whole new level.  Really delicious and simple to make. Let me show how I make these little gems.

Steve brought home half a pound of sea scallops. He asked me if I would pan sear a few of them for his salad. You know how it is, he just couldn’t wait to eat them. That’s why you see them in the picture. Anyway, back to the star of this show.

First I’m starting with my garlic chives. These will go into the breading along with dried parsley flakes.

Yields: 4 servings
12 goat cheese Medallions -3 per salad
Prep Time: 15 minutes
Inactive Prep Time:  30 minutes
Cook Time:  about 10 minutes for all 9 rounds.
Total Time: 25 minutes
Note: Cook just until browned on both sides but not melted on the inside

Ingredients for salad
2 packages of pre-washed arugula
1/2 red onion sliced very thin
3 lemons juiced about 2 tablespoons per salad
E.V.O.O about 2 tablespoons per salad
Kosher salt, a sprinkle per salad
Fresh cracked black pepper, a pinch per salad

Fried Goat Cheese
1-11 once log of goat cheese sliced into 12 medallions
3 beaten eggs
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon garlic powder
2 tablespoons of minced chives
2 tablespoons of dried parsley flakes
1-1/2 cups of Panko bread crumbs
2 tablespoons of unsalted butter
1 tablespoon of olive oil

Directions:
First, place the arugula and sliced red onion evenly divided into 4 salad bowls. Sprinkle each salad with salt and pepper. Cover each with plastic wrap and  place them into refrigerator to keep cold.

For the breading: Place the panko, chives, and dried parsley flakes to a large bowl.  Mix the fresh and dried herbs evenly throughout the Panko bread crumbs.

For the egg mixture, add to a bowl, 3 eggs, Kosher salt, black pepper, and garlic powder. Using a fork, beat the eggs and spices together. Remove the goat cheese from the frig and slice into 9 medallions.

Slice the goat  cheese into ( 1/2 inch thick) 9 medallions. Dip the goat cheese medallions, a few at a time, into the seasoned egg mixture.. Toss them through to coast. Next, transfer them into the Panko with herbs.

Place the breaded goat cheese onto a baking sheet lined with parchment paper. Once all of the medallions are breaded, place the baking sheet into the frig to chill and set for 30 minutes.

On medium heat, preheat a large saute pan. until hot. Carefully add the butter and olive oil and swish around the pan. Once melted, place the breaded goat cheese medallions into the pan. Spread them out giving each enough room to flip. You may need to do this in two batches. Cook the goat cheese medallions quickly on both sides until browned on the outside but mot melted inside.

Note: If cooking in two batches, add another tablespoon of butter and oil. Bring the melted oil and butter back up to temperature before adding in the second batch of breaded medallions.

To serve:  Squeeze lemon juice over each prepared salad.  Drizzle with the  e.v.o.o and toss.  Top each salad with 3 warm goat cheese medallions and serve immediately.