Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the pan, reserving 1/4 cup of the brandy and dredge in the seasoned flour, coating completely. In a large saute pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice. Remove from the pan and serve with the pita bread and olives. Yield: 4 to 6 servings Per serving: 4786 Calories (kcal); 188g Total Fat; (45% calories from fat); 114g Protein; 398g Carbohydrate; 348mg Cholesterol; 8939mg Sodium Food Exchanges: 23 1/2 Grain(Starch); 8 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 32 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C50 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1132g)|
|Recipe Makes: 1|
|Calories from Fat: 581 (23%)|
|Amt Per Serving||% DV|
|Total Fat 64.6g||86 %|
|Saturated Fat 31.7g||158 %|
|Monounsaturated Fat 22.9g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 122mg||38 %|
|Sodium 2746.1mg||95 %|
|Potassium 1010.8mg||27 %|
|Total Carbohydrate 320.7g||94 %|
|Dietary Fiber 13.8g||55 %|
|Sugars, other 306.9g|
|Protein 38.8g||55 %|
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Calories per serving: 2503
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