Sauteed feta with tomato sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Feta cheese |
| ¼ | cup | All-purpose flour |
| ¾ | cup | Fresh bread crumbs; (about 2 slices |
| ; homemade-type white | ||
| ; bread) | ||
| 1 | large | Egg |
| 1 | cup | Prepared tomato sauce |
| 2 | tablespoons | Olive oil |
| ½ | large | Lemon |
| Freshly ground black pepper to taste | ||
Directions
Freeze feta, wrapped in plastic wrap, 30 minutes (to facilitate slicing).
Cut feta into ⅓-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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