1-Slice the goat cheese: Take the 4-ounce goat cheese log and slice it into 6 equal disks, about ½ inch thick. For best results, freeze the goat cheese for 15-30 minutes before slicing to make it easier to handle. Pro tip: Use a knife warmed under hot water or unscented dental floss for smoother slicing.

2-Prepare the coating: If using the optional seasonings, mix the 1 teaspoon of “Everything Bagel” style seasoning into the ½ cup of panko bread crumbs until well combined.

3-Create the egg wash: Whisk the 1 egg with 1 tablespoon of water in a shallow bowl to create an egg wash that will help the breadcrumbs adhere to the cheese.

4-Set up your coating station: Spread the ⅓ cup all-purpose flour onto a clean plate. Arrange your coating station in order: flour, egg wash, and finally the seasoned panko breadcrumbs.

5-Coat the cheese: Press each goat cheese disk firmly into the flour to coat on all sides. Next, dip the floured cheese disks into the egg wash, coating both sides thoroughly. Immediately press the cheese disks firmly into the seasoned panko bread crumbs to coat completely.

6-Heat the oil: Pour olive oil into a shallow pan and heat over medium heat. The oil is ready when a small piece of breadcrumb sizzles immediately when dropped in.

7-Fry the cheese: Carefully place the breaded goat cheese disks into the hot oil, being careful not to overcrowd the pan. Fry for about 1-2 minutes per side, flipping every 15-30 seconds until golden brown and crispy.

8-Drain and serve: Remove the fried goat cheese from the pan using a slotted spoon or spatula and drain on a plate lined with paper towels. Serve immediately while hot and crispy.