Saganaki Recipe

Trim and slice

Pat the cheese dry with paper towels. Trim any rind if excessively thick. Slice the cheese into 4 pieces about 1/2-3/4 inch (1.2–2 cm) thick and roughly 2.5–3 inches (6–8 cm) wide so each piece will hold together when flipped.

Dry and season

Season both faces of each cheese slice lightly with 1/2 tsp of the kosher salt and a little of the black pepper (reserve remaining salt/pepper for flour/egg step). Let rest on a rack or paper towels for 5 minutes to dry further; this helps browning.

Set up three shallow dishes: one with the flour (seasoned with the remaining 1/2 tsp salt and remaining black pepper), one empty for a dry transfer, and one with the beaten eggs (beat the 2 eggs until homogeneous). Dredge each cheese slice in flour, shaking off excess, then dip quickly into the beaten egg, allowing excess to drip back into the dish, then give one more light dusting of flour or place briefly in the empty dish to pick up any loose flour. This creates a thin, even coating that crisps but doesn’t overwhelm the cheese.

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until very hot (about 3–4 minutes). Add the olive oil and swirl to coat. When oil shimmers but before it smokes, add the butter and let it foam and melt.

Carefully place the breaded cheese slices in the skillet, leaving space between them. Reduce heat slightly to medium. Fry until the bottom is deep golden brown and crisp, about 2–3 minutes. Use a thin spatula to gently turn each piece and fry the second side until equally browned, another 1.5–2.5 minutes. If the exterior is browning too quickly while the cheese inside remains cold, lower the heat a touch and cook a bit longer; you want a crisp shell and warmed, soft interior without melting out.

If you prefer a flambéed presentation (optional and only if comfortable with open flame): remove pan briefly from heat, pour off any excess oil into a safe container (leaving enough to coat), return to medium-low heat, add a small splash (about 1 tbs) of brandy, ouzo, or raki, tilt the pan away from you and ignite with a long match or lighter to burn off the alcohol—stand back and let flames subside (a few seconds). Alternatively, skip flambéing and proceed to the next step.

Transfer the cooked saganaki to a warm plate. Immediately squeeze the juice of the lemon half over each piece (reserve other half for serving). Sprinkle the chopped parsley on top if using. Serve hot with crusty bread or pita to scoop up the soft cheese and crisp coating.