Parmesan Pan Fried Tomatoes
Source of Recipe
Source Unknown
List of Ingredients
3 cups white flour
3 tbsps. onion powder
2 tbsps. granulated garlic
1 tbsp. salt
1-1/2 tsps. black pepper, ground
3 cups parmesan cheese, grated
3 cups panko Japanese breadcrumbs
36 slices tomatoes, sliced 1/2" thick
6 each eggs
6 tbsps. Dijon mustard
olive oilRecipe
Combine flour, onion powder, granulated garlic, salt and pepper. Mix well.
In separate bowl combine panko and parmesan. In third bowl combine eggs
and mustard.
Take slices of tomato and dip in flour, dust off excess. Then dip in egg
mixture, letting excess drip off.
Finally dip in parmesan/panko mixture, pressing parmesan mixture onto
slices for good coverage. Repeat until all slices are breaded. These
should be stored in a single layer dusted lightly with extra crumbs.
Heat olive oil in non-stick frying pan, over medium-high heat. Place 3
slices in pan, and let cook about 1 1/2 to 2 minutes on each side, until
just golden brown. Don't flip too soon or parmesan mix will fall off.
Serve hot.
Serves 12.
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