Ingredients
Units
Scale
- 8 ounces goat cheese, cold
- 2 eggs, lightly beaten
- 2 tablespoons whole milk or water
- 1/2 cup flour, all-purpose
- 3/4 cup panko breadcrumbs
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil (canola or grapeseed)
- 6 cups mixed greens
- 1 1/2 cups strawberries
- 1/3 cup balsamic vinaigrette
Instructions
- Make sure the cheese is cold and not room temperature. Slide a long piece of dental floss under the cheese. Wrap it around the top. Pull tightly in opposite directions to pull the floss through the cheese. You’re aiming to get 8 rounds, each an ounce in size. I start cutting at the halfway mark of the cheese log and then cut that half in half and then one more time. They don’t have to be perfect, but this is a great way to get more or less an ounce serving. Place the cheese logs on a plate and put in the freezer for at least 10 minutes.
- Place the flour in a small bowl. Whisk together the egg and milk (or water) in a second small bowl. Combine the panko and pepper in a third small bowl.
- Dredge the goat cheese rounds in flour, dip in egg mixture, and then dredge in the panko mixture until coated. Place on a plate, and chill until all goat cheese rounds are breaded.
- Heat the vegetable oil in a large skillet over medium until hot. Add goat cheese rounds to the skillet, and cook until golden brown on each side, 3 to 4 minutes total. Remove to a paper towel-lined plate.
- Arrange the salad greens on a serving platter; top with strawberries and goat cheese croutons. Drizzle with vinaigrette.
- Prep Time: 10
- Cook Time: 8
- Category: Salads