| 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 | Egg | |
| 1 | c | Prepared tomato sauce |
| 2 | T | Olive oil |
| 1/2 | 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.
A Message from our Provider:
“Faith without works is empty – and vica versa.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1403
Calories From Fat: 751
Total Fat: 85.1g
Cholesterol: 387.9mg
Sodium: 4480.1mg
Potassium: 1223.7mg
Carbohydrates: 105.5g
Fiber: 8.4g
Sugar: 25g
Protein: 55.9g