Several years ago, while in California, I had a salad that had little pieces of fried goat cheese. I asked the waiter if they could tell me what was the batter for the goat cheese? He came back from the kitchen and said that he told the chef I was from Tennessee, and the chef told him, 'then tell her the batter is no different than when she would fry chicken!' That goat cheese had Italian seasonings, but I like mine with a bit of kick, so here's what I came up with, and I hope you will love it, too:

  • 1 Tablespoon Olive Oil
  • 4 ounces goat cheese (place in the freezer for about 15 to 20 minutes prior to cutting)
  • 1/2 cup flour
  • 1 1/2 cups bread crumbs
  • 1 Tablespoon Aimee's Mexican Spice Blend (recipe below)
  • 1 egg, beaten
  • Salad Mix (Arugula or Spinach; whatever you enjoy)
  • 1 avocado, sliced
  • 1 lemon

Heat a non stick skillet over medium heat, and add the olive oil. Get three bowls or pie pans. In one pan, place the flour. In the next pan, place the egg and beat it. In the third pan, add the bread crumbs and Mexican Spice Blend, and stir together. Slice your goat cheese in circles, about 1/2 inch thick. First, dredge the goat cheese in the flour, then tap off any excess. Next, coat both sides of the goat cheese in the egg, and shake off any excess egg. Third, dredge through the seasoned breadcrumbs, and place into the heated skillet. Repeat with remaining goat cheese slices and cook on both sides until lightly browned, then serve on a bed of greens with sliced avocado, if desired and squeeze lemon juice over the top. Enjoy!