Tiffany's Tomatoes
Servings 4
Equipment
- Large Nonstick Skillet
Ingredients
- 4 large FIRM, red tomatoes, cut into thick slices
- 1½ cups of Italian-flavored panko crumbs
- ½ cup Parmesan cheese
- ½ cup of flour
- 1 egg well-beaten
- 1 tbsp water or milk
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- Crushed red pepper flakes to taste
- 4 tbsp olive oil avocado, or vegetable oil, divided
Dip Ideas:
- Creamy buttermilk basil dressing
- Blue cheese dressing
- Creamy parmesan dressing
- Creamy pesto
- Creamy dill dressing
Instructions
- Prepare the tomatoes by cutting them into thick slices and place them between layers of a towel (or paper towels) to remove excess liquid.
- Make a dredging station by placing the panko crumbs and parmesan cheese in a separate shallow bowl, and season with sea salt, freshly cracked black pepper, garlic powder, and crushed red pepper flakes, and mix well.
- Place the flour in a shallow bowl and season with sea salt, freshly cracked black pepper, garlic powder, and crushed red pepper flakes, and mix well.
- In a separate shallow bowl, beat the egg with a tablespoon of water or milk and season with sea salt, freshly cracked black pepper, garlic powder, and crushed red pepper flakes, and mix well.
- Dredge the tomatoes by dipping the thick slices in the flour mixture, then the egg mixture, and finally the panko crumb mixture. Place the tomatoes in a single layer on a plate while finishing the remaining tomatoes.
- Cook the tomatoes by heating 2 tablespoons of oil in a large nonstick skillet over medium-high heat.
- In batches, add the dredged tomatoes to the hot skillet, without crowding them. Cook for 2-3 minutes on each side, or until golden brown.
- Place the cooked tomatoes on a wire cooling rack to drain grease.
- Serve immediately with the dressing of your choice. Enjoy.