Baked Goat Cheese Salad

Yield

Yield: 24 servings

kikkoman products used:

Panko Japanese Style Toasted Bread Crumbs

ingredients

Breaded Goat Cheese:
24 (1-ounce) goat cheese patties
salt and pepper
flour
beaten eggs
herb breading (recipe follows)

Herb Breading:
2 cups Kikkoman Panko Japanese Style Bread Crumbs
1/4 cup chopped basil leaves
1/4 cup chopped parsley
2 tablespoons chopped chives
2 tablespoons granulated garlic

oil for frying
mixed greens
extra virgin olive oil
salt and pepper
croutons
diced tomatoes
basil chiffonade

directions

To make Bread Goat Cheese: Lightly season goat cheese patties with salt and pepper. Coat each patty with flour, beaten egg and herb breading (recipe follows), in that order. Refrigerate until needed.

To make herb breading: Mix panko, basil, chives and garlic until well combined. Refrigerate and use within 24 hours. (Yield: about 2 1/2 cups)

For each serving, to order: Pan-fry 1 breaded goat cheese patty in hot oil until crisp on the ouside and warm on the inside. Dress greens with olive oil, salt and pepper; mound on plate. Place goat cheese on top; garnish with baguette croutons, tomatoes and basil.

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