Saganaki Recipe
Make Saganaki Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheese & Coating
Cooking & Finish
Method
Cheese & Coating
- 1
Prepare the cheese
Trim rind and cut the cheese into 4 thick slices about 1/2 to 3/4 inch (roughly 2 oz each). Pat the pieces dry thoroughly with paper towels — removing surface moisture is essential for a crisp crust.
- 2
Set up dredging station
Place the flour in a shallow bowl and season with 1/2 tsp salt and 1/4 tsp black pepper; beat the eggs in a second shallow bowl until smooth; place breadcrumbs (if using) in a third shallow bowl. For a two-stage dredge, first dredge each cheese slice in flour, shaking off excess, then dip into the beaten eggs, and finally press into breadcrumbs. For a simpler single-coat crisp outside, dredge in flour, then egg, omitting breadcrumbs.
- 3
Coat the cheese
One at a time, coat each slice: flour (shake off), egg (let excess drip), then breadcrumbs (press gently to adhere). Place coated slices on a plate and chill in the refrigerator for 10–15 minutes — this helps the coating set and reduces separation during frying.
Cooking & Finish
- 4
Heat the pan
Use a small heavy skillet (an authentic saganaki is often cooked in a small two-handled skillet). Add 2–3 tablespoons olive oil and 1 tablespoon butter. Heat over medium-high until butter foams and oil shimmers but before it smokes. The pan should be hot to achieve a quick sear without melting the cheese through before the crust forms.
- 5
Pan-fry the cheese
Carefully add the chilled, coated cheese slices to the hot pan, leaving space between them. Fry 2–3 minutes per side, or until each side is golden-brown and crisp. Use a spatula to press slightly for even contact. If browning too quickly, reduce heat to medium.
- 6
Finish and plate
When both sides are golden and the cheese is hot and pliable inside, transfer slices to a warm plate. Immediately squeeze fresh lemon over each piece (about 1/2 lemon per two slices) and sprinkle with chopped parsley and a light dusting of dried oregano if using. Serve immediately so the crust stays crisp and the interior is gooey.
- 7
Alternative flambé (optional and only with caution)
If you wish to make the classic table-side flambé, remove pan from heat, add 1–2 tablespoons of high-proof brandy or ouzo, return briefly to very low heat and tilt the pan to ignite carefully with a long lighter (or ignite the spirit in a ladle and pour over). Allow flames to subside, then transfer to plate and finish with lemon and parsley. Do not attempt indoors without experience; keep a lid and extinguisher nearby.
- 8
Serving suggestions
Serve hot with lemon wedges on the side and crusty bread or pita to scoop up the softened cheese. Saganaki is best eaten immediately.