Search for recipes throughout
the entire site or select one of the recipe collections from
the drop-down menu on the search tool below:
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.
- 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.
Rate and submit your comments
about this recipe below.