Processed cheese, cut into 1 cm thick long slices 100 gms
Cottage cheese (paneer), cut into 1 cm thick long slices 100 gms
Milk 1 tbsp
Egg yolks 1
Refined flour (maida) ½ cup
Olive oil 3 tbsps
Lemon juice 1 tbsp
Lemon, sliced 1
Fresh parsley, finely chopped 1 tbsp
Take milk and egg in a
flat-bottomed bowl and beat well.
Spread refined flour
on a plate, add salt and mix.
Heat oil in a non-stick
Dip each cheese slice
in the egg and milk mixture and then coat it with refined flour mixture and shallow-fry in the hot oil on high heat, turning sides till evenly cooked on all sides. Drain on absorbent paper.
the cottage cheese slices and drain on absorbent paper.
Arrange both cheese
and cottage cheese saganaki on a serving platter and drizzle lemon juice over them.
Garnish with lemon
slices and parsley and serve hot.