Friday, March 19, 2010

Fried Goat Cheese Medallions

Rachel here: So, for my final solo post before my mother returns to our little blogosphere I had big plans to make scallion pancakes. I found a recipe that seemed pretty straight forward and I had most of the ingredients plus the time required (they're simple to make but involve a lot of waiting for dough to chill and such). It ended up being a gorgeously and unseasonably hot day, though, and I ended up taking a long walk and drinking slushies with John and then just not feeling like spending that kind of time over the stove. And so I went back to the drawing board, craving a dinner that would feel as summery as the day had.

What I arrived at was a salad with fried goat cheese medallions. For the salad I used toasted walnuts, scallions, mini heirloom tomatoes, kalamata olives, lemon thyme and mixed greens. I whisked together a simple dressing of olive oil and balsamic vinegar, figuring the tartness would go nicely with the goat cheese. I served the whole thing with baguette and John and I dug in for a dinner that reflected the freshness and warmth and simplicity of these first warm days.

Fried Goat Cheese Medallions
makes as many as you want--just buy the appropriate amount of cheese

goat cheese--I used 4 oz. to make 8 medallions. Also, I used plain, though you could buy it with herbs or add herbs yourself depending on how you're serving.
bread crumbs--I made mine fresh in my food processor using two pieces of bread. This was a good ratio and adapt it as needed.
egg--I used one. If you are working with any more cheese, use two.
fresh cracked pepper
olive oil

To set yourself up, get your bread crumbs into a medium sized bowl and whisk your egg(s) thoroughly in another. Crack fresh pepper in a small bowl as well. Divide your goat cheese into small circles, roughly 1/4 inch thick and 1 1/2 inches wide. One at a time, dip each medallion in the egg, sprinkle with the pepper and coat in bread crumbs. Re-dip each into the egg and then back into the bread crumbs if needed to get a complete coating. You want each medallion completely (although not too thickly) covered before frying. Once you've prepped all of your medallions, heat the olive oil in a skillet (I used 3-ish T. and this was a good amount, so adapt according to the amount of cheese you're working with). When it's good and hot, drop the medallions in. Flip them once the undersides are golden brown. Blot on a towel before serving. Enjoy!


  1. This looks very yummy and I think would be a wonderful meal on an island, say like St. Croix, except of course I am not cooking while I am here!

  2. I made this for dinner tonight and it was simple and delicious...I feel like I want to have it tomorrow too! My dressing was just olive oil, a squeeze of lemon, and some sea salt, though...thanks for the inspiration!