120g plain flour
2 x 150g goat’s cheese log, sliced into 2cm rounds, chilled
Rapeseed or vegetable oil, for frying
- Set three shallow bowls on a work surface. Place the flour in one and season with salt and pepper. Beat the eggs in the second bowl and place the breadcrumbs in the third.
- One by one, dredge the goat’s cheese rounds first in the flour, then in the egg, and finally in the breadcrumbs. Set aside.
- Heat a large pan over a medium-high heat with just enough oil to cover the bottom. Cook the goat’s cheese rounds for around two minutes per side until deep golden brown. Transfer to a paper-towel-lined plate to drain briefly.