Pan-Fried Goat Cheese Medallions
10m prep 4m 0s cook 44m ready
4 servings Some may be satisfied with serving cheese-laden toasts to garnish a green salad. This treatment is for those who ask for more. After letting these cool slightly, we like to nest them on the top of a green salad, preferably dressed with a vinaigrette and garnished with fruit or pickled onions. You may substitute finely chopped nuts for half the bread crumbs (just be careful not to burn them).
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- ⅓ cup fresh bread crumbs
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ teaspoon salt
- Two 4-ounce logs goat cheese
- ¼ cup olive oil
Let's Cook
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Step 1.
Stir together in a shallow bowl: ⅓ cup fresh bread crumbs; ½ teaspoon dried thyme; ½ teaspoon black pepper; ¼ teaspoon salt
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Step 2.
Cut crosswise into eight ½-inch rounds: Two 4-ounce logs goat cheese
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Step 3.
Gently press each round in the seasoned bread crumbs so that they are covered on both sides, transfer to a plate, and refrigerate for at least 30 minutes and up to 1 hour. Heat in a nonstick skillet over medium-high heat: ¼ cup olive oil
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Step 4.
When hot, add the medallions and cook until browned on one side, about 2 minutes. Carefully flip the medallions and brown on the other side, about 2 minutes more. Transfer the medallions to a plate lined with paper towels and let them cool for a few minutes before placing 2 atop each plated salad.
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