Serves 4
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  1. 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.
  2. One by one, dredge the goat’s cheese rounds first in the flour, then in the egg, and finally in the breadcrumbs. Set aside.
  3. 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.

Note: vegetable oil can be used as an alternative to Rapeseed oil, if you wish.