Parmesan Pan-Fried Tomatoes |
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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 4 |
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A nice use of all those fresh summer tomatoes! Serve these along side roast chicken or pork chops, or serve with bacon and eggs for breakfast. Ingredients:
1 cup all-purpose flour |
1 tablespoon onion powder |
2 teaspoons granulated garlic |
2 teaspoons salt |
1/2 teaspoon black pepper, ground |
1 cup parmesan cheese, grated |
1 cup panko japanese-style bread crumbs |
12 slices tomatoes, sliced 1/2-inch thick (about 3 tomatoes) |
2 eggs |
3 tablespoons dijon mustard |
3 tablespoons olive oil |
Directions:
1. Combine flour, onion powder, garlic, salt and pepper in a bowl; mix well.
2. In seperate bowl, combine panko and parmesan.
3. In a third bowl, combine eggs and mustard.
4. Take tomato slices and dip in flour mixture, dusting off excess.
5. Then dip in egg mixture, letting excess drip off.
6. Finally, dip in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage; repeat until all slices are breaded.
7. These should be stored in a single layer and dusted lightly with extra crumbs. DO NOT STACK.
8. Heat olive oil in a non-stick frying pan over medium to high heat.
9. Place 3 slices (one order) in pan and let cook about 1-1/2 to 2 minutes on each side, until golden brown. DON'T FLIP TOO SOON or parmesan mixture will fall off.
10. Continue with remaining slices and serve hot.
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