Fried Goat Cheese Recipe

Prepare goat cheese medallions

Chill the 8 oz goat cheese log in the freezer for 20–30 minutes until firm but still sliceable. Remove and slice into 8 medallions about 1/2 inch thick. Return medallions to the refrigerator while you prepare the breading station.

Set up breading station

Place the flour in a shallow bowl and season with 1/4 tsp kosher salt and a pinch of black pepper. In a second bowl, whisk together the 2 large eggs and 2 tbsp milk until homogenous. In a third bowl, combine the panko breadcrumbs, 2 tbsp grated Parmesan, 1/4 tsp kosher salt, 1/4 tsp black pepper and (if using) 1/2 cup fine dry breadcrumbs for extra adhesion. Mix well.

Bread the medallions

Working one at a time: dredge a chilled goat cheese medallion in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl, then press firmly into the panko mixture to coat all sides. For a thicker crust, repeat the egg wash and panko step for a double coat. Place coated medallions on a parchment-lined tray and return to the refrigerator for 10–15 minutes to set the breading.

Fry the medallions

Pour about 1 cup of neutral oil into a 10–12 inch skillet to reach ~1/4 inch depth (enough for shallow frying). Heat oil over medium-high until it reaches 350°F (175°C) or a bubble test shows steady sizzle when a breadcrumb is dropped in. Reduce heat to medium-low so oil stays at 325–340°F for gentle frying. Fry the medallions in batches, 1–2 minutes per side, turning once with a slotted spatula until the crust is golden brown. Avoid overcrowding. Transfer fried medallions to a wire rack set over a sheet pan lined with paper towel to drain and keep crisp. Keep warm in a low oven (200°F/95°C) if necessary.

Finish

Let medallions rest 1–2 minutes after frying to firm the cheese slightly. They should be warm and creamy inside with a crisp exterior. Proceed to plating over the prepared orange sauce and garnish as desired.

Sweat shallot

In a small saucepan over medium heat, melt 1 tablespoon of the butter. Add the finely minced shallot and cook gently, stirring, until softened and translucent, about 2–3 minutes. Do not brown.

Simmer orange base

Add 1 cup fresh orange juice, 1 tablespoon orange zest, 1 teaspoon white wine vinegar and 2 tablespoons honey to the pan. Stir to combine and bring to a gentle simmer. Let simmer uncovered for 6–8 minutes to concentrate the flavors and reduce slightly.

Thicken and finish

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry. Whisk the slurry into the simmering orange mixture and continue to simmer 1–2 minutes until the sauce thickens to a spoon-coating consistency. Remove from heat and whisk in the remaining 1 tablespoon butter until glossy. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust honey or vinegar for balance—sauce should be bright, slightly sweet with a gentle acidity.

Keep warm

Keep the sauce warm on very low heat or transfer to a small serving bowl. If it becomes too thick upon standing, thin with 1–2 teaspoons warm water and whisk until smooth.

Spoon a generous tablespoon of the warm orange sauce onto each plate and spread slightly to create a base. Place 2–3 fried goat cheese medallions per plate on top of the sauce.

Scatter microgreens or baby arugula and toasted sliced almonds around or atop the medallions. Finish with a light sprinkle of extra orange zest for aroma.

Serve immediately so the crust remains crisp and the cheese interior is warm and creamy.