| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | October 199 | 1 | servings | |
INGREDIENTS
| 8 | oz | Feta cheese |
| 1/4 | c | All-purpose flour |
| 3/4 | c | Fresh bread crumbs; (about 2 slices |
| ; homemade-type white | ||
| ; bread) | ||
| 1 | lg | Egg |
| 1 | c | Prepared tomato sauce |
| 2 | tb | Olive oil |
| 1/2 | lg | Lemon |
| Freshly ground black pepper to taste |
INSTRUCTIONS
Freeze feta, wrapped in plastic wrap, 30 minutes (to facilitate slicing). Cut feta into 1/3-inch-thick slices and gently pat dry between paper towels. Spread flour and bread crumbs on 2 separate plates. In a shallow bowl beat egg lighty. Working with 1 slice at a time, dredge feta gently in flour, brushing off excess, and dip in egg, letting excess drip off. Coat feta with bread crumbs and transfer to a wax-paper-lined tray. Chill feta 15 minutes. In a small saucepan bring tomato sauce to a bare simmer and keep warm. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute feta in batches 1 to 2 minutes on each side, or until golden. Transfer feta with a slotted spatula to plates. Squeeze lemon over feta to taste and sprinkle with pepper. Serve feta with tomato sauce. Serves 6 to 8 as a first course. Gourmet October 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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