Here’s the recipe for Wegmans Breaded Goat Cheese Salad, which Chef Jackie from Wegmans Food Markets showed us how to make on “Bridge Street.”
4 Tbsp Food You Feel Good About All Purpose Flour
2 Food You Feel Good About Large Eggs, whisked
1/2 cup Food You Feel Good About White Panko Bread Crumbs
1 1/2 tsp chopped Food You Feel Good About Rosemary
1 1/2 tsp chopped Food You Feel Good About Thyme
2 tsp Food You Feel Good About Black Pepper, plus additional to taste
1 pkg (8 oz) Food You Feel Good About Fresh Goat Cheese, chilled
1 1/2 cups Food You Feel Good About Vegetable Oil
1 tsp salt, plus additional to taste
2 heads Boston lettuce, chopped
1/2 cup White Wine Vinaigrette (whisk together 4 Tbsp Italian Classics Organic Extra Virgin Olive Oil, 2 Tbsp Italian Classics Organic White Wine Vinegar, 1/2 tsp Food You Feel Good About Traditional Dijon Mustard, 1/8 tsp Wegmans Himalayan Pink Salt Grinder, & 1/8 tsp black pepper)
1. Add flour, eggs, and panko to individual shallow bowls. Add rosemary, thyme, and pepper to bowl with panko; stir. Cut cheese into 12 medallions about 1/2-inch thick using unwaxed floss. Dust each with flour; pat o excess. Dip each in egg, evenly coat, then coat with panko mixture.
2. Fill 8-inch saute pan with oil 1/4-inch up pan sides; heat on MED until oil faintly smokes. Add breaded cheese; cook 30-45 sec on each side until lightly browned. Drain on paper towel; season with salt.
3. Toss lettuce with vinaigrette in large bowl; season to taste. Top with breaded cheese medallions.
Find this and other great recipes by visiting Wegmans.com.