Instructions: Freeze feta, wrapped in plastic wrap, 30 minutes (to facilitate slicing).

Cut feta into 1/3-inch-thick slices and gently pat dry between paper towels.

Spread flour and bread crumbs on 2 separate plates. In a shallow bowl beat egg lighty. Working with 1 slice at a time, dredge feta gently in flour, brushing off excess, and dip in egg, letting excess drip off. Coat feta with bread crumbs and transfer to a wax-paper-lined tray. Chill feta 15 minutes.

In a small saucepan bring tomato sauce to a bare simmer and keep warm.

In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute feta in batches 1 to 2 minutes on each side, or until golden. Transfer feta with a slotted spatula to plates. Squeeze lemon over feta to taste and sprinkle with pepper. Serve feta with tomato sauce.

Serves 6 to 8 as a first course.

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