1 cup panko breadcrumbs (use fine breadcrumbs if you can't find panko)
1 Tbsp fresh parsley, chopped
2 tsp ancho chili powder (or regular chili powder)
1 tsp dried thyme
1/2 tsp salt
1 pinch cayenne pepper, to taste
1â3 Tbsp olive oil
Slice the goat cheese into 12 slices that are no more than 1/2'' thick. Place them on a flat cookie sheet and refrigerate until you are ready to coat them.
Place about 1/2 cup of flour in a shallow bowl or plate. Place the beaten egg in another shallow bowl or plate. Combine the breadcrumbs, parsley, chili powder, thyme, salt, and pepper on a third shallow bowl or plate.
Coat each goat cheese medallion by dipping it lightly in the flour, then the egg, and then the breadcrumbs. Return each coated medallion to the cookie sheet and keep chilled until you are ready to fry them. (You will have left over breadcrumb mixture, but it's easier to coat the goat cheese medallions with excess rather than not enough.)
When you are ready to prepare and serve the goat cheese, preheat a large skillet over medium-high heat. Add the olive oil to the pan and when hot (it should move around the pan very quickly and easily), gently add the goat cheese medallions. Cook the goat cheese quickly until the crumbs are nicely browned—only a minute or two. Flip over gently and cook the second side. Once browned, remove the goat cheese medallions to a serving plate and serve over salad greens or with some French bread. Makes 12 medallions.
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