Freeze the cheese briefly: Freeze the cheese for 15 minutes. This will make it easier to slice and help it keep its shape when fried.
Prepare a dredging station: Crack the egg into a shallow bowl. Add 1 tablespoon of water and whisk until combined. Set two more shallow bowls next to the whisked egg. In one bowl, add the flour. Add the breadcrumbs to the third bowl. Set a plate with the za’atar to the side.
Slice the cheese: Remove the cheese from the freezer and take it out of the package. Slice into ½-inch discs.
Dredge the cheese: Dip one goat cheese disc at a time into the egg mixture, then coat with the flour, and finally the breadcrumbs. Shake off any excess crumbs. Set aside on a large cutting board or sheet tray as you dredge all the discs. Replenish the flour and breadcrumbs if you start running low.
Fry: Heat about 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Once shimmering, add the goat cheese discs, making sure not to crowd the pan. Cook on one side until golden brown. Flip and watch for the other side to also form a golden brown exterior, about 30 seconds per side. Remove from the heat and drain on a plate lined with paper towels to absorb excess oil.
Coat with the za’atar: While the cheese is still hot, transfer to the plate of za’atar. Roll each disc in the za’atar to coat. Give them a little shake to remove any excess.
Serve: Transfer to a serving plate and serve immediately.
If you have a smaller skillet, fry the goat cheese in batches so as not to overcrowd. This will help it get nice and crispy!
When dredging, it’s cleaner to have a “wet hand” and a “dry hand.” Use one hand to coat in egg, set in the flour, then switch hands for the flour and breadcrumbs.