Saganaki Recipe
Pan-fried imported Greek Kefalotyri cheese served with pita bread.
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Ingredients
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Cheese & Coating
For Frying & Serving
Method
Cheese Prep & Coating
- 1
Portion the cheese
Pat the kefalotyri cheese dry with paper towels. Cut the 8 oz block into 4 equal slabs about 1/2 to 3/4 inch (1.5–2 cm) thick and roughly 2.5–3 inches (6–8 cm) long. Dry the cut surfaces again so they are as moisture-free as possible.
- 2
Set up dredging station
Put the flour in a shallow plate and season it with 1/2 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. In a shallow bowl, whisk the 2 eggs with 2 tablespoons milk until blended. If using breadcrumbs, place them on a third shallow plate and season with the remaining 1/2 teaspoon salt, 1/2 teaspoon pepper and the dried oregano; if not using breadcrumbs, double-dip in flour.
- 3
Coat the cheese
Lightly dredge each cheese slab in seasoned flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press into breadcrumbs (if using) or return to the flour for a second coat. Place coated slabs on a plate and refrigerate for 10–15 minutes to help the coating adhere and reduce splatter during frying.
Pan-frying & Serving
- 4
Heat the pan
Use a heavy skillet (cast iron or stainless steel) large enough to hold the cheese pieces without crowding. Add 4 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter to the cold skillet. Place over medium-high heat and warm until the butter foams and the oil shimmers (the pan temperature should be hot but not smoking).
- 5
Fry the cheese
Carefully add the chilled, coated cheese slabs to the hot pan, presentation side down first if you prefer. Fry without moving for 1½ to 2 minutes until golden brown, then gently flip and fry the other side 1½ to 2 minutes until similarly colored and the cheese becomes just soft inside. If coating is browning too quickly, lower heat slightly. Total cook time per piece is about 3–4 minutes.
- 6
Finish the pan
If desired, spoon a little of the hot oil and butter over the top for extra flavor. Remove cheese to a warm plate. Immediately squeeze a lemon wedge over each piece to taste and sprinkle with a little extra dried oregano and chopped parsley if using.
- 7
Serve
Serve the saganaki hot with warmed quartered pita alongside. Use the pita to scoop and hold the melted interior — warn diners that the cheese will be hot. Serve remaining lemon wedges on the side.