Ingredients

Serves 6 to 8 as a first course

　　8 ounces feta cheese

　　1/4 cup all-purpose flour

　　3/4 cup fresh bread crumbs (about 2 slices homemade-type white bread)

　　1 large egg

　　1 cup prepared tomato sauce

　　2 tablespoons olive oil

　　1/2 large lemon

　　freshly ground black pepper to taste

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

In a small saucepan bring tomato sauce to a bare simmer and keep warm.

　　

Step 4

In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté 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.