Try this Sauteed Feta with Tomato Sauce recipe, or contribute your own.
Suggest a better descriptionFreeze 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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Serving Size: 1 Serving (369g) | ||
Recipe Makes: 1 servings | ||
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Calories: 852 | ||
Calories from Fat: 544 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.5g | 81 % | |
Saturated Fat 36.4g | 182 % | |
Monounsaturated Fat 17.3g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 413.4mg | 127 % | |
Sodium 2999.8mg | 103 % | |
Potassium 326mg | 9 % | |
Total Carbohydrate 38.7g | 11 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 35.3g | ||
Protein 42.3g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 852
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