Ingredients
8 ounce block of semi-hard Greek cheese (e.g. Graviera, Feta, Kefalotyri, Kefalograviera or Kasseri), alternatively you can use Halloumi, Provolone or Monterey Jack
1/3 cup semolina flour (this gives the coating some texture; can substitute all-purpose flour)
2 tbsp olive oil or avocado oil(olive is traditional; I prefer to use avocado oil for its high smoke point)
salt and pepper, to taste
1 lemon, cut into 4 wedges for serving
Preparations
Slice the block of cheese into four 1/2 inch thick slices (avoid thinner slices or they will melt too fast in the pan).
Briefly rinse each slice under running water then gently blot them with a paper towel, leaving them moist so that the flour adheres to the cheese.
Place the flour in a shallow dish, adding some salt and pepper as desired, and dredge the cheese in the flour, coating all sides. Shake off excess flour.
If you're breading the the cheese with breadcrumbs, next you'll want to dip the cheese slices in lightly beaten egg and then dredge them in breadcrumbs, shaking off the excess.
Heat the oil in a non-stick pan over medium-high heat. When the oil is hot, fry the cheese on the first side for a few minutes until it is golden brown.
Use a spatula to carefully flip over the cheese and fry on the other side for a further few minutes until it's golden brown. Lower the heat if it's browning too quickly.
Serve immediately. Squeeze some lemon juice over the cheese as desired.
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