For this dish, I had a few slabs of leftover goat cheese from a meal I made over the weekend. I've really been wanting to try fried goat cheese, but I also came across a delicious sounding recipe in the Taste of Home February/March 2012 issue my mother-in-law mailed to me for a warmed goat cheese over a marinara sauce with basil in it. I took the elements of two recipes and combined them for my own creation: Basil Crusted Fried Goat Cheese. I really thought it would be delicious to have the basil fried right onto the goat cheese, not just an added ingredient to the marinara sauce. These were really good and pretty easy to make, especially if you freeze the goat cheese first so it is easier to slice.
-1 small log goat cheese, placed in freezer for 10 minutes
-2 tablespoons EVOO
-Italian bread crumbs for dredging
-1 egg, whisked with dash of milk for dredging
-Flour for dredging
-3 tablespoons chopped fresh basil
-1/4 teaspoon garlic powder
-1 cup marinara or pasta sauce, heated
1. In a medium frying pan, heat the EVOO over medium heat. Remove goat cheese from freezer and slice into small medallions. (Sometimes you can find pre-sliced logs)
2.Combine the bread crumbs and the chopped basil. Dredge the goat cheese medallions in the flour, then the egg, then the bread crumb and basil mixture, making sure it is well coated.
3. Place medallions into the frying pan and fry 2-3 minutes, until golden brown on that side. Flip, and sprinkle with the garlic powder. Fry 2-3 minutes until golden brown. Serve in marinara sauce.
Source: Taste of Home-February/March 2012 Issue