Begin by slicing the goat cheese into ½ inch rounds and finely chop your choice of fresh herbs.

Create a dredging station with seasoned flour in one bowl, beaten eggs in another, and herb-infused panko breadcrumbs in the third.

Dredge each cheese round in flour, dip in eggs, and roll in breadcrumbs, pressing firmly for an even coating.

Place coated cheese rounds on a parchment-lined plate and refrigerate for 30 minutes.

Heat about ½ inch of oil in a skillet and fry each side of the chilled cheese rounds for about 2 minutes until golden brown.

Transfer fried cheese rounds to a paper towel-lined plate to absorb excess oil.

Serve warm, garnished with fresh herbs, and optionally pair with honey or nuts.