1 pound cheese, sliced about 1/4 inch thick, 8 to 10 pieces
Salt and freshly ground pepper
1 egg
1/4 cup milk
1/4 cup tablespoons fresh chopped oregano
OR
2 teaspoons dried oregano
1 cup plain fresh bread crumbs
3 1/2 tablespoons butter
1/2 cup Metaxa Greek brandy, or other brandy
2 lemons, juice of
1 cup Greek Kalamata olives for garnish
Baguette slices or pita bread wedges, grilled or plain
Beat the egg with milk and pour into a shallow plate. Combine oregano with bread crumbs, salt and freshly ground pepper. Dip slices in egg mixture and then press slices firmly into bread crumbs on both sides. Coating will not be uniform.
Melt 1 tablespoon of butter in a nonstick skillet over medium heat. (Use two pans to make things go faster.) Place two or three slices of the breaded cheese into the pan(s). Fry about a minute or two until golden brown. Turn and fry another minute until cheese begins to melt.
Be ready with your long-handled match and brandy. With the cheese in the hot pan, pour 2 tablespoons over the top and immediately light. Shout Opa! over the flame, pour lemon juice over, and serve hot with bread and olives. Keep frying and flaming. Add ripe tomato slices for a light summer supper. This is fun on an outdoor grill or camp stove.