Panko Fried Feta Cheese

Golden, Salty, Quietly Extraordinary

There is something almost surprising about feta when you treat it this way — coaxing a crust around something already so full of character. It's a dish that rewards patience: the chill, the dredge, the careful moment in hot oil when the exterior goes golden and the inside softens just enough. Balsamic reduction brings a slow sweetness, the pepperoncini their gentle bite. It's the kind of appetizer that disappears quietly from the plate before anyone quite realizes it's gone.

Ingredients

• 1 teaspoon Alessi Garlic Puree
• 3/4 teaspoons minced rosemary
• Alessi Sea Salt
• Alessi Black Peppercorns
• 8 ounces Vigo Feta Cheese, cut into rectangles and chilled
• 1/4 cups all-purpose flour
• 1 large egg, beaten
• 1 cup Vigo Panko Bread Crumbs
• 1/2 cups Alessi Extra Virgin Olive Oil
• 1 medium sweet onion, julienned
• 6 Vigo Greek Peppers-Pepperoncini, cut into rings
• 4 tablespoons Alessi Balsamic Reduction

Instructions

1. In a small bowl, combine ½ tsp. of the garlic puree with ½ tsp. of the rosemary and season with salt and pepper.
2. Coat the feta cheese with the garlic mixture.
3. Put the flour, egg and bread crumbs into 3 separate shallow bowls.
4. Dredge the feta cheese medallions in the flour, then dip in the egg and coat with the bread crumbs.
5. Transfer the breaded medallions onto a platter lined with wax paper and refrigerate until chilled.
6. In a medium saucepan, add 1 tbsp. olive oil, bring to medium heat.
7. Add pepperoncini and onion, sauté until onions start to caramelize and turn slightly brown.
8. Keep warm.
9. In a medium nonstick skillet, heat the remaining olive oil until shimmering.
10. Add the feta-cheese medallions and cook over moderately high heat until golden and crisp, about 2 minutes per side.
11. Place on paper towel to remove excess grease.
12. Place sautéed pepperoncini and onions in center of a plate.
13. Add the fried feta cheese on top and drizzle Alessi balsamic reduction on top of the breaded feta.