Chef Leigh Hesling Whips Up Another Classic Recipe From Green Valley Grill's Menu

2:16 PM, Jul 21, 2012   |    comments
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Crispy Goat Cheese Medallions Recipe

2 each Goat Cheese Medallions, 2 ounces each
½ cup Parmesan Herb Breadcrumbs

1 each Egg, beaten
2 tablespoons Flour - all purpose
Oil
1 each Tomato - heirloom, sliced thick (three slices out of one tomato)
¼ ounce Herb - Oregano, sprigs
½ fluid ounce Local Honey Vinaigrette (see recipe)

Dust cheese medallions in flour, dip in egg and dredge in breadcrumbs.
Repeat dust, dip, dredge again.
In a shallow sauté pan, fry medallions in a little oil until golden and crispy on both sides.
Shingle the tomato slices and cheese medallions on a plate, alternating (starting with tomato slice and ending with tomato slice).
Sprinkle with oregano sprigs and drizzle with vinaigrette.

Makes - 1 portion

Local Honey Vinaigrette Recipe

¼ cup Honey, local
1/3 cup Vinegar, white balsamic
1/2 cup oil - Extra Virgin Olive
½ cup oil - Canola
7 grams Garlic - Fresh, chopped
1 teaspoon Salt
3 grams Tarragon - Fresh, chopped
1 tsp fresh lemon zest
Whisk all ingredients accept tarragon together.
Add fresh tarragon just before consumption.
Makes - 1.5 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced - but not tested at this scale. Please adjust as to your taste and portion size.

1989-2009 - This recipe is property of Quaintance-Weaver, Inc.

Chef Leigh Hesling

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