Pan Seared Saganaki Cheese Recipe

Prepare the cheese

Cut the 8 oz block of cheese into 4 thick slices about 3/4 to 1 inch thick and roughly 2.5–3 inches wide. Pat each slice dry with paper towels to remove surface moisture (this helps achieve a better crust).

Set up dredging station

Place the 1/4 cup flour on a shallow plate and season with 1/4 tsp of the salt and a pinch of pepper. On a second shallow plate, beat the 1 egg with 1 tablespoon milk and the remaining 1/4 tsp salt and 1/8 tsp pepper. If using, place 1/4 cup breadcrumbs on a third plate.

Dredge the cheese

Working one slice at a time: lightly dust a slice in the seasoned flour, shake off excess, dip into the egg wash to coat fully, then press into the breadcrumbs (if using) to form an even crust. For a simpler traditional saganaki, omit breadcrumbs and use just flour → egg → flour or flour only. Set coated slices on a plate while heating the pan.

Pan-sear

Heat a heavy skillet (cast iron preferred) over medium-high heat until hot, about 2–3 minutes. Add 3 tablespoons olive oil and 1 tablespoon butter; swirl to melt the butter and heat until shimmering but not smoking. Carefully place the coated cheese slices into the pan (do not overcrowd; cook in batches if needed). Sear 1 slice for 1.5–2 minutes per side, pressing gently with a spatula for full contact, until deep golden-brown crust forms. Reduce heat slightly if cheese starts to ooze excessively. Turn and sear the other side another 1.5–2 minutes. Total cook time per slice is ~3–4 minutes.

Finish

If desired, spoon a little of the hot oil over the top for extra gloss. Transfer the seared cheese to a warm plate. Repeat with remaining slices, adding a bit more oil/butter if pan becomes dry.

Plate the hot saganaki slices on a warmed serving plate. Drizzle the 2 tablespoons honey evenly over the hot cheese so it melts slightly and forms a sweet counterpoint to the salty cheese.

Sprinkle the chopped fresh oregano or parsley (1 tablespoon) lightly over the top and finish with a small grind of the reserved 1/8 teaspoon black pepper. Arrange 4 lemon wedges at the side of the plate for guests to squeeze over the cheese to add bright acidity (serve lemon on the side so diners can control amount).

Serve immediately while cheese is hot and the crust is crisp. Recommended serving: place one slice per person and allow them to squeeze lemon and drizzle additional honey to taste.