Equipment
Ingredients
Goat Cheese Medallions
- 200 g goat cheese log, firm and cold
- 30 g plain flour
- 1 egg, beaten
- 60 g panko breadcrumbs
- 60 ml olive oil
Fresh Tomato Salsa
- 200 g tomatoes, diced
- 40 g red onion, finely chopped
- 10 g fresh basil, chiffonade or roughly chopped
- 15 ml extra virgin olive oil
- 10 ml red wine vinegar
- 2 g salt
- 1 g black pepper, freshly ground
Finishing
- 20 ml honey
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 432 kcal
- Protein
- 14 g
- Carbohydrates
- 24 g
- Fat
- 31 g
- Fiber
- 2 g
- Sugar
- 7 g
- Sodium
- 555 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 17 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 70 mg
- Potassium
- 215 mg
- Calcium
- 119 mg
- Iron
- 2.4 mg
- Magnesium
- 26 mg
- Phosphorus
- 203 mg
- Zinc
- 1.0 mg
- Vitamin A
- 192 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 3.2 mg
- Vitamin K
- 28 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.22 mg
- Riboflavin
- 0.33 mg
- Niacin
- 1.6 mg
- Folate
- 41 mcg
- Water
- 104 g
Sources: USDA FoodData Central
Method
Slice the cold goat cheese log into eight even rounds, about 25 grams each.
Place the sliced cheese rounds on a plate and freeze for 15 minutes to firm up.
Combine the diced tomatoes, finely chopped red onion, and fresh basil in a mixing bowl.
Pour the extra virgin olive oil and red wine vinegar over the tomato mixture, season with salt and black pepper, and stir well. Set aside.
Set up a breading station with three shallow dishes: place the flour in the first, the beaten egg in the second, and the panko breadcrumbs in the third.
Remove the cheese from the freezer. Dredge each round in flour, dip completely in the egg, and press firmly into the panko to ensure an even coating.
Heat the olive oil in a frying pan over medium-high heat until it reaches 180°C (350°F) or until a breadcrumb immediately sizzles when dropped in.
Fry the breaded goat cheese rounds in batches for 1 to 2 minutes per side until deeply golden and crispy.
Transfer the fried cheese immediately to a paper towel-lined plate to drain excess oil.
Spoon the fresh tomato salsa onto serving plates, top with the warm crispy goat cheese, and drizzle with honey just before serving.
Chef's Notes
- Using a firm goat cheese log straight from the refrigerator makes the initial slicing significantly easier. A hot, wet knife will glide through without crumbling the cheese.
- The 15-minute freezing step is a professional kitchen secret. It dramatically drops the internal temperature of the cheese, buying you enough time to achieve a crispy exterior in the hot oil before the center liquefies.
- For the ultimate flavor balance, use a high-quality floral honey, like orange blossom or wildflower, to complement the acidity of the tomatoes and the tang of the cheese.
Storage
Troubleshooting
Cheese oozes out of the breading while frying
Cause: The cheese was not cold enough prior to frying, or the oil temperature was too low, increasing the cooking time.
Fix: Remove from heat immediately using a slotted spatula. The cheese will still taste delicious even if the shape is compromised.
Prevention: Ensure the cheese is frozen for at least 15 minutes before breading and that the oil is shimmering hot before frying.
Breading falls off in the pan
Cause: Incomplete coating of flour and egg, or pan was overcrowded.
Fix: Cannot be fixed once frying has started.
Prevention: Press the panko firmly into the cheese and shake off any excess flour before dipping in the egg. Leave space between medallions when frying.
Cultural Context
Goat cheese, commonly known as chèvre, has been produced in the Mediterranean and Middle East for thousands of years. Warm goat cheese salads gained massive popularity in French bistros during the late twentieth century. Frying the cheese adds a satisfying textural contrast that bridges traditional farmstead cheese making with modern appetizer culture.
