Recipe: Parmesan Pan Fried Tomatoes

Parmesan Pan Fried Tomatoes

Tuck these next to roast chicken or pork chops for a great plate garnish. Or serve with bacon and eggs for a breakfast treat.

1 cup flour
1 tbsp. onion powder
2 tsp. granulated garlic
1 tsp. salt
1/2 tsp. black pepper, ground
1 cups parmesan cheese, grated
1 cups Panko Japanese breadcrumbs
12 slices tomatoes, sliced 1/2" thick (3 tomatoes)
2 eggs
2 tbsp. Dijon mustard
3 tbsp. 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 one layer of 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.

Yield: 4 servings
Source: California Tomato Commission