CRISPY FRIED GOAT CHEESE

Steps:

• Put goat cheese the in freezer for about 15 minutes so it firms up for better slicing. While cheese is chilling, assemble other ingredients for breading the cheese. Put the panko in a medium-sized bowl. Add the parsley, thyme, granulated garlic, ground pepper, and kosher salt. Stir to combine. Set aside. Beat the eggs in another medium-sized bowl. Put the flour on a plate or in a shallow bowl. Line a sheet pan or plate with parchment paper. Remove cheese from the freezer. Using a sharp knife, slice it into 1/4 - 1/2-inch pieces. Between slices, use a paper towel dipped in warm water to wipe the knife clean. This will help the goat cheese to keep from sticking to the knife. Put the cheese in the flour. Flip it gently to coat on both sides. Place the floured cheese into the beaten egg. Flip it gently to coat with egg on both sides. Lastly, put it into the seasoned panko breadcrumbs. Flip it to coat on both sides. Put it on your lined pan or plate. Repeat with the rest of the cheese. This may be done an hour ahead of time. Keep the medallions of cheese chilling in the refrigerator. Coat the bottom of a shallow pan with olive oil. Set it on the stove over high heat. When the oil shimmers, it's hot enough to fry the cheese. Set the cheese down gently in the hot oil. It should start to bubble around the edges immediately. Repeat with the rest of the cheese. Depending on the size of your pan and how many pieces you're frying, you might need to fry in batches so you don't crowd the pan. Watch the cheese closely as it will fry quickly. When the cheese is brown on both sides, remove it from the pan and transfer it to a paper towel or paper bag lined plate. Serve warm.