Kefalotiri and kefalograviera are Greek hard cheeses made from a mixture of sheep's and goat’s milk. Commonly used to make the Greek dish saganaki and perfect for frying, here they add luxuriousness to the breadcrumb coating. Served with a Greek salad for a hearty entrée. The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Level of difficulty Medium
Season Spring / Summer