In this task, you have to generate the title of the recipe given its required ingredients and directions.
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Question: ingredients: 'Goat Cheese Mousse', '1 1/8 cups Heavy whipping cream', '10.5 ounces Goat Cheese', 'Pinch Salt and pepper (to taste)', 'Pinch Optional herbs (parsley, chives, etc.)', 'Fried Tomatoes', '2 Large heirloom tomatoes (yellow or green hold best)', '2 Eggs', '1 cup Flour', '1 cup Panko bread crumbs', 'Vegetable oil',<sep> directions: 'Start with the mousse by adding 1 cup of heavy whipping cream to a mixer', 'Mix on medium speed until stiff peaks are reached (like you are making a whipped cream)', 'Move the whipped cream to a separate bowl and place in the fridge', 'Add the goat cheese and last 1/8 cup of heavy whipping cream to the mixer', 'Mix on medium speed until the goat cheese is softened and creamy (may need to scrape sides of the bowl every couple minutes)', 'Once the goat cheese is properly mixed, fold the whipped cream in', 'Prepare your tomatoes by slicing into 1cm thick slices (you should get about 3-4 per tomato depending on size)', 'Begin to prepare your oil by pouring into a pan and over medium-high heat (use enough oil to fry the tomatoes on each side)', 'Beat the eggs and lay out the flour and Panko. Prepare your tomatoes for frying by dipping in flour, then the egg mixture, and then in to the bread crumbs', 'Place into the oil and fry for about 60-90 seconds, and then flip to the other side. Fry until the tomatoes reach a golden color', 'Plate the goat cheese mousse with the tomato, and garnish as you please! I added nectarines which paired nicely.'

Answer: Crusted Heirloom Tomato With Goat Cheese Mousse

Question: ingredients: '1 c. bread crumbs', '1 Tbsp. all purpose flour', 'salt and pepper to taste', '2 Tbsp. vegetable oil', '4 pork steaks or cutlets', '1 egg, beaten', '1 medium onion, diced', '1 (8 oz.) can sliced mushrooms', '1-1/2 c. water', '1 beef bouillon cube', '1 Tbsp. cornstarch', '1/2 c. sour cream',<sep> directions: 'In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg on a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with bread crumb mixture. Fry in hot oil until browned on both sides, and cooked through, about 5 minutes per side. Remove pork to a platter and keep warm. Add onion and mushrooms to skillet and cook until lightly browned. Pour in water and dissolve bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream, stir into skillet. Cook over low heat until thickened, but do not boil. Spoon over cutlets and serve immediately. Best served with noodles. Makes 4 servings.'

Answer: German Jagerschnitzel

Question: ingredients: '2 cups all-purpose flour, plus more for work surface', '2/3 cup sugar', '1/2 teaspoon baking powder', '1/2 cup (1 stick) unsalted butter, room temperature', '3 ounces cream cheese, room temperature', '1 large egg', '1 teaspoon pure vanilla extract', '3 ounces cream cheese, room temperature', '3 tablespoons granulated sugar', '1 cup unsweetened shredded coconut', '1/4 cup white chocolate chips', '1 large egg, lightly beaten', 'Fine sanding sugar, for sprinkling', '1/3 cup strawberry jam',<sep> directions: 'Make dough: Whisk together flour, sugar, and baking powder in a bowl.', 'Put butter and cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until fluffy, about 2 minutes.', 'Mix in egg and vanilla.', 'Reduce speed to low.', 'Add flour mixture, and mix until just combined.', 'Divide dough in half, and pat into disks.', 'Wrap each piece in plastic, and refrigerate until dough is firm, 1 to 2 hours.', 'Preheat oven to 350F.', 'Line baking sheets with nonstick baking mats (such as Silpats).', 'Make filling: Put cream cheese and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy.', 'Fold in coconut and chocolate chips.', 'Remove one disk of dough from refrigerator.', 'Roll about 1/8 inch thick on a lightly floured surface.', 'With a fluted cookie cutter, cut into fifteen 2 1/2-inch squares.', 'Transfer to prepared baking sheets, spacing about 1 1/2 inches apart.', 'Refrigerate 15 minutes.', 'Repeat with remaining dough.', 'Place 1 teaspoon filling in center of each square.', 'Using a fluted pastry wheel, cut 1-inch slits diagonally from each corner toward the filling.', 'Fold every other tip over to cover filling, forming a pinwheel.', 'Press lightly to seal.', 'Use the tip of your finger to make a well in the top.', 'Make glaze: Using a pastry brush, lightly brush tops of pinwheels with beaten egg.', 'Sprinkle with sanding sugar.', 'Bake 6 minutes.', 'Remove and use the lightly floured handle of a wooden spoon to make the well a little deeper.', 'Fill each well with about 1/2 teaspoon jam.', 'Return to oven, and bake, rotating sheets halfway through, until edges are golden and cookies are slightly puffed, about 6 minutes more.', 'Transfer sheets to wire racks; let cool 5 minutes.', 'Transfer cookies to rack; let cool completely.', 'Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.'

Answer:
Coconut-Cream Cheese Pinwheels