Slice goat cheese into rounds, either 4 large or up to 6 small. Shape the rounds into medallions and set aside.
Place panko in a bowl. Add herbs de Provence and salt and mix until combined. Add beaten egg to a separate bowl.
Dip a goat cheese medallion in the beaten egg and coat completely, then transfer to the bowl of seasoned breadcrumbs, tossing until fully coated. Place on a plate and repeat with remaining medallions. Place the plate in the freezer and chill for 10 minutes.
Meanwhile, toss together the mixed greens, strawberries, cucumber and shallots in a large bowl. Store in the refrigerator until ready to serve.
Add vegetable oil to a large nonstick skillet over medium heat. When the oil is hot, add the goat cheese medallions and cook for about 2 minutes per side or until all sides are golden and crispy. Add more oil to the pan if needed during cooking to prevent sticking.
Place the medallions on paper towels to drain and cool slightly. Lightly season with salt if desired.
Toss salad with salad dressing and divide among 4 plates. Top each salad with goat cheese medallions.