| 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
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