Fried Goat Cheese Salad with Lemon Poppy Dressing

Goat cheese/Chèvre log, sliced into 1/2-inch rounds

seasoned Italian bread crumbs

egg, beaten with 1 tablespoon water

olive oil, for pan-frying

the zest and juice of 1 lemon

mayonnaise

Dijon mustard

white vinegar

extra-virgin olive oil

poppy seeds

coarse salt,

chopped romaine hearts, for serving