Prepare the Cheese:

1. Slice the Goat Cheese: Cut the goat cheese into 1-inch thick slices. If you’re using a goat cheese log, it may help to freeze the cheese for 10 minutes to make slicing easier.
2. Season the Flour: Place the flour in a shallow dish and season it with a pinch of salt and pepper to taste.

Set up the Dipping Stations:

3. Prepare the Eggs: In a separate shallow dish, beat the eggs with a fork until well combined.
4. Prepare the Panko: In another shallow dish, place the panko breadcrumbs and mix them with the chopped tarragon. This will infuse the breadcrumbs with the herb’s fragrance.

Coat the Cheese:

5. Dredge the Cheese: Dip each slice of goat cheese first into the seasoned flour, coating it completely. Then dip it into the beaten egg, allowing any excess to drip off. Finally, coat the cheese slice in the panko-tarragon mixture, pressing lightly to ensure the breadcrumbs stick.

Fry the Cheese:

6. Heat the Oil: Heat the olive oil in a large skillet over medium-high heat. You’ll know it’s ready when a breadcrumb dropped into the oil sizzles immediately.
7. Fry the Cheese: Carefully place the breaded goat cheese slices into the skillet. Fry them for about 2-3 minutes per side, or until golden and crispy. Be gentle when flipping the cheese to avoid breaking the crust.

Finish and Serve:

8. Drain the Cheese: Once the cheese is golden brown and crispy, remove it from the skillet and place it on a paper towel-lined plate to drain any excess oil.
9. Drizzle with Honey: While the cheese is still warm, drizzle it with honey, allowing it to melt slightly into the crispy crust.
10. Garnish and Serve: Garnish with fresh tarragon sprigs for a touch of color and additional herby flavor. Serve immediately while warm.