| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Emlive10 |
1 |
servings |
INGREDIENTS
| 8 |
sl |
Kasseri cheese; (1/2-inch) |
|
|
Salt |
|
|
Freshly ground black pepper |
| 2 |
c |
Brandy |
| 1 |
c |
Flour |
| 4 |
tb |
Butter |
| 2 |
|
Lemons; juiced |
| 8 |
|
Rounds pita bread; brushed with olive |
|
|
; oil, grilled and |
|
|
; quartered |
| 1 |
c |
Kalamata olives |
INSTRUCTIONS
Season both sides of the cheese with salt and pepper. Place the cheese in a
shallow dish and cover with brandy. Cover with plastic wrap and refrigerate
for 2 hours. Season the flour with salt and pepper. Remove the cheese from
the pan, reserving 1/4 cup of the brandy and dredge in the seasoned flour,
coating completely. In a large saut. pan over medium heat, melt the butter.
Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and
carefully flame the liquor, shaking the pan back and forth several times.
Add the lemon juice. Remove from the pan and serve with the pita bread and
olives.
Yield: 4 to 6 servings
Converted by MC_Buster.
Per serving: 4786 Calories (kcal); 188g Total Fat; (45% calories from fat);
114g Protein; 398g Carbohydrate; 348mg Cholesterol; 8939mg Sodium Food
Exchanges: 23 1/2 Grain(Starch); 8 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 32
Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C50
Converted by MM_Buster v2.0n.
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