Breaded with crispy panko crumbs, seasonings and Parmesan cheese, these pan-fried tomatoes are terrific served alongside grilled or roast chicken or pork chops. Or for a delicious breakfast treat, serve them with bacon and eggs.

Parmesan Pan-Fried Tomatoes

1 cup all-purpose flour 1 tablespoon onion powder 2 teaspoons granulated garlic 1 teaspoon salt 1/2 teaspoon ground black pepper
1 cup freshly grated Parmesan cheese 1 cup panko Japanese bread crumbs
12 slices tomatoes, sliced 1/2-inch thick (about 3 tomatoes)
2 large eggs 2 tablespoons Dijon mustard
3 tablespoons olive oil

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.

Makes 4 servings.

Recipe and photograph provided courtesy of the California Tomato Commission.

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