Panko Fried Feta Cheese

  • Prep Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings


Written by: Chef Doug Bebell of Mystic Fish Restaurant


In a small bowl, combine ½ tsp. of the garlic puree with ½ tsp. of the rosemary and season with salt and pepper. Coat the feta cheese with the garlic mixture.

Put the flour, egg and bread crumbs into 3 separate shallow bowls. Dredge the feta cheese medallions in the flour, then dip in the egg and coat with the bread crumbs. Transfer the breaded medallions onto a platter lined with wax paper and refrigerate until chilled.

In a medium saucepan, add 1 tbsp. olive oil, bring to medium heat. Add pepperoncini and onion, sauté until onions start to caramelize and turn slightly brown. Keep warm.

In a medium nonstick skillet, heat the remaining olive oil until shimmering. Add the feta-cheese medallions and cook over moderately high heat until golden and crisp, about 2 minutes per side. Place on paper towel to remove excess grease.

Place sautéed pepperoncini and onions in center of a plate. Add the fried feta cheese on top and drizzle Alessi balsamic reduction on top of the breaded feta.