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Fried Goat Cheese Salad

posted in Soups, Salads, Sides and Sauces by Kathy Maister
difficulty rating

Sometimes, when you are eating a salad, you just need to throw caution to the wind and add a bit of Fried Goat Cheese to make it a real splurge!

Chevre (which is French for goat’s cheese) is made either from all goat’s milk or a combination of goat’s and cow’s milk. Brands of goat cheese differ by their taste and texture. Some are more tart than others, and the texture can go from moist and creamy to dry and semi-firm. The shape can vary as well. You can buy it in a cylinder, pyramid, cone or disk shape. For today’s recipe, buy the cylinder.

Step one is to cut the cheese into even disks. I am going to cut this 4-ounce cylinder into six disks. Amazingly enough, dental floss works much better than a knife to cut this cheese.

Rip off a piece of floss about 12 inches long.

Slide the dental floss under the cylinder at the half way point.

Criss-cross the strand of floss over the cheese.

Now gently pull the two sides together.

You get a perfect slice every time!

To make cutting it with a knife a bit easier, you could freeze the cylinder of goat cheese for about 15 minutes.

Once the cheese is evenly sliced, it needs to get breaded. (You may recall this process was done in my Chicken Cutlet video as well as my posts on Eggplant Parmesan and Fish Fingers.)

Set out three dishes; one for the flour, one for the egg and one for the bread crumbs.

Add about 1 Tablespoon of water to the egg and – with a fork or a mini whisk – blend together the egg and water.

Dredge the cheese disk in the flour first, being sure to shake off any excess flour.

Now, dunk it in the egg and water mixture.

Then roll the cheese disk in the bread crumbs so that it is totally encased in the breading.


These will take about 4 minutes in total to fry, so get your salad prepared first.

I’m making my salad with some salad greens, cherry tomatoes, and some oil and vinegar dressing. You can use any washed greens you like for this salad.

Preheat a fry pan on medium-high heat. (I’m only making six rounds so I’m using a small frying pan. If you are making this full recipe you will need a 9 inch pan to fit all of the cheese disks in comfortably.)

Let the oil heat up until is looks shimmery and then add the cheese rounds – carefully!

Fry them for about 2 minutes or until they are golden brown. Then gently turn them over either with a pair of tongs or a spatula. Be careful not to burst the breading or the cheese may well ooze out!

Once browned on both sides, place the fried goat cheese on a plate lined with a paper towel so that the excess oil can drain off.

Now top your beautiful salad with the fried goat cheese.


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erin said:

I am soooo making this today. Yum.

Amy Lemaniak said:

Oh thank you SO much for this post!! This is one of my FAVORITE things to have on a salad when I go to restaurants, but I never knew how to make them myself! I’m definitely going to be trying these soon!

Kathy Maister said:

Thanks Erin and Amy!

Next time I make this I’m going to pick a different brand of goat cheese. This tasted great but was very “firm”. I like it when the goat cheese is all soft and mushy with a crispy coating.

I’ll ask the Cheese Man at the cheese store to give me some suggestions on what brand to buy.

Tabitha (From Single to Married) said:

Love the dental floss trick!

Kathy Maister said: is full to tips and tricks to make cooking easier!

Anne Alexander said:

Sherita said:

I will be trying this recipe this weekend…

Looks Delish!!!!!!!!

startcooking said:

Hi Sherita,
Some goat cheese are really creamy and some are very crumbly. Ask at the grocery store which is which. The creamier version works best for this recipe.
Good Luck!

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