Panko-Crusted Goat Cheese With Tomato And Asparagus

Name: Panko-Crusted Goat Cheese With Tomato And Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Log (about 11 ounces) fresh mild goat cheese, preferably French Chevrion; 1/2 Cup all-purpose flour; 2 Large eggs, lightly beaten; 1 Cup Panko bread crumbs; 8 Spears jumbo asparagus; 1/2 Cup soybean or corn oil; 3 Small vine-ripened tomatoes, peeled, cored and cut into 8 wedges or slices; 1 Cup baby greens, such as arugula or watercress, washed and dried; 1/2 Cup Balsamic Vinaigrette (recipe follows); For Balsamic Vinaigrette; 2 Garlic cloves, thinly sliced; 1/2 Cup extra-virgin olive oil; 3 Tablespoons Balsamic vinegar; 1 Teaspoon kosher salt and freshly ground pepper

Servings: persons

1 Log (about 11 ounces) fresh mild goat cheese, preferably French Chevrion
1/2 Cup all-purpose flour
2 Large eggs, lightly beaten
1 Cup Panko bread crumbs
8 Spears jumbo asparagus
1/2 Cup soybean or corn oil
3 Small vine-ripened tomatoes, peeled, cored and cut into 8 wedges or slices
1 Cup baby greens, such as arugula or watercress, washed and dried
1/2 Cup Balsamic Vinaigrette (recipe follows)
For Balsamic Vinaigrette
2 Garlic cloves, thinly sliced
1/2 Cup extra-virgin olive oil
3 Tablespoons Balsamic vinegar
1 Teaspoon kosher salt and freshly ground pepper

1
Put the garlic slices and oil in a small glass bowl and microwave on high power for 1 minute. Remove from
2
the heat and stir in the balsamic vinegar, salt, and pepper to taste.
3
Using a sharp knife dipped into hot water and wiped dry, a cheese wire, or a piece of (unflavored) thick
4
dental floss, slice the goat cheese into 8 pieces slightly less than 1 inch thick. Place on a large plate.
5
Line a baking sheet with parchment or waxed paper. Place the flour, eggs, and panko in three separate
6
shallow bowls. Coat each slice of goat cheese with flour, shaking to remove any excess. Dip into the eggs
7
and turn to coat well, and then dip into the panko, turning and pressing lightly to coat well. Place on the
8
lined baking sheet. Refrigerate until ready to fry.
9
Trim off the tough bottom ends of the asparagus spears. Peel the stems, and then cut into diagonal pieces
10
about 2 inches in length. Cook the asparagus in a medium saucepan of boiling salted water for about 1
11
minute after the water returns to a boil. Immediately plunge the cooked asparagus into a bowl of ice water to stop the cooking. Drain well and refrigerate until ready to use.
12
Heat the oil in a large non-stick skillet over medium heat. Add the cheese slices and cook until lightly
13
browned on the first side, about 2 minutes. Turn and cook until golden on the second side. Remove and
14
place on a baking sheet lined with several layers of paper towels to drain. The Cheese can be kept warm on a baking sheet in a 200-degree oven for up to 30 minutes.
15
To serve, place 4 pieces of tomato in the center of each of four large chilled plates. Top with 2 spears of
16
the asparagus. Place the greens on top of the vegetables, and spoon the vinaigrette over all. Place 2
17
slices of the warm goat cheese on one side of each salad and serve.

731

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Log (about 11 ounces) fresh mild goat cheese, preferably French Chevrion, 1/2 Cup all-purpose flour, 2 Large eggs, lightly beaten, 1 Cup Panko bread crumbs, and more.

Yes, Panko-Crusted Goat Cheese With Tomato And Asparagus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Panko-Crusted Goat Cheese With Tomato And Asparagus Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions