Technique and equipment for superior SAGANAKI

[psient]

Hello:

I have attempted Saganaki (shallow fried cheese: Greek) with home made flat bread. Although the bread was superb, orchestrating the fried cheese left a whole lot to be desired.

I recently replaced my Kithenaid Architect 30" with an American Range 30" and would like to try again.

However, I thought it would be a good idea to ask you'all to contribute any advise. I will purchase the cheese from an online gourmet store. I have the Ouzo. I also have allclad SS cookware and a 2.5mm 10" tinned copperware saute pan.

If anyone has a technique and advice for equipment . . . as well as a recipe for this wonderful dish please give me a head's up.

Thanks in advance,

Cheers,

Psient