Fried Cheese

Cut the cheese into slices 1/2 inch thick, about 3 inches long and 2 inches wide. Rinse the cheese in cold water to remove excess salt, then pat dry with paper towels. Spread the flour on a plate and season it with the pepper. Dip the cheese pieces in the seasoned flour, turning to coat evenly on both sides.

In a large, heavy sauté pan, pour in olive oil to a depth of 1/4 inch. Place over high heat until very hot but not smoking. Working with 2 or 3 cheese pieces at a time, carefully slip the pieces into the hot oil and fry, turning once, until golden brown on both sides, about 2 minutes per side. Using a slotted spoon, transfer the cheese to paper towels to drain. Keep warm until all the pieces are cooked.

Arrange the cheese on a warmed platter and sprinkle with the oregano and lemon juice. Serve hot with lemon wedges on the side.