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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. 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|
|Calories from Fat: 544 (64%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 852
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