Ingredients
1 cups A/P white 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 each 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 3 slices( 1 order) in pan, and let cook about 1 1/2 - 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)
|
