1 cup all-purpose flour
1-pound piece of Kasseri cheese, 1/2-inch to 1-inch-thick wedge
1 tablespoon butter
2 ounces (a good shot) Ouzo or Grappa
A handful flat-leaf parsley, chopped
1 lemon, cut into wedges
Crack egg into a shallow dish and thoroughly whisk. Dust cheese in the flour, shake off the excess and place the flour-coated cheese in the egg mixture. Flip to coat completely. Place the cheese back into the flour, coating it thoroughly.
Preheat a large, nonstick skillet over medium-high heat with 3 tablespoons of EVOO, 3 turns of the pan. Once you see the first waft of smoke rising from the pan, add the butter and swirl in the pan to melt. Once melted, carefully add the coated cheese wedge, browning it on each side, 2 minutes per side. Remove the pan from the heat and add the Ouzo or Grappa, then replace the pan to the heat. Stand back and be careful: the pan will flame up. Once the flame extinguishes, squeeze the juice of the last lemon over the cheese and sprinkle with the parsley. Platter up the fired-up cheese with some pita bread alongside.