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

Ingredients

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

Written by: Chef Doug Bebell of Mystic Fish