- The Washington Times - Tuesday, May 18, 2004

Crispy on the outside and creamy on the inside, breaded sauteed goat cheese patties lend a luxurious hit of protein to a bed of salad greens. Fresh off the stove, the patties cause the greens to wilt slightly upon contact, resulting in a lightly cooked texture that will transform the salad into a main dish.

You can make the patties ahead of time and store them in an airtight wrapper or container in the refrigerator for up to a week. They reheat quickly (about 20 seconds on high) in a microwave. You can also keep them warm in a 300-degree oven after cooking.

These goat cheese patties also fit perfectly on an English muffin or tucked inside a cooked portobello mushroom for a light meal on the run.

Serve this dish with a simple tomato soup, some crusty bread and fresh fruit for dessert.

Breaded sauteed goat cheese patties

1 cup goat cheese

1/4 cup fine bread crumbs

Freshly ground black pepper

1 to 2 tablespoons olive oil

Mixed greens

Little toasts or English muffins, olives, radishes, cucumbers and/or tiny cherry tomatoes for garnish, optional

For each patty, place about 2 tablespoons cheese on a piece of plastic wrap. Cover with another piece of plastic wrap and gently pat and massage into a circle 2 inches in diameter and 3/4 inch thick. (You can skip the plastic wrap and just use your hands. Dampen them first, though, so the cheese won’t stick.) Place the bread crumbs on a plate, grind in some fresh black pepper, and stir to mix in the pepper. Press the cheese patties into the crumbs until coated on both sides and around the edges.

Place a heavy nonstick skillet over medium heat for about 2 minutes. Add 1 tablespoon olive oil, wait about 30 seconds, then swirl to coat the pan. When the skillet is very hot, add the coated cheese patties and saute for about 2 to 3 minutes on each side, or until golden brown. When they’re done to your liking, transfer the sauteed patties to a plate lined with a double thickness of paper towels.

Serve hot or very warm on a bed of mixed salad greens, topped with freshly ground black pepper and garnished with little toasts or English muffins, olives, radishes, cucumbers and/or tiny cherry tomatoes, if desired. Makes 4 servings.

TRIBUNE MEDIA SERVICES

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