Total Time
40mins
Prep 15 mins
Cook 25 mins

This is from a website called CHOW; I've altered it to my taste. It originally called for dried tarragon, one of my least favorite flavors. Feel free to add it back in if you like. I also used buttermilk instead of milk hoping for a better "glue" for the breadcrumbs. Hope you enjoy!

Ingredients Nutrition

Directions

  1. Whisk the eggs and buttermilk together in a medium bowl and set aside.
  2. In a shallow pan combine the lemon zest, cayenne pepper, Old Bay Seasoning and flour; set aside.
  3. Heat your oil over medium heat in a heavy frying pan, cast iron works great.
  4. Dry tomato slices off with paper towels. Then dip in flour and shake off the excess; dip in egg wash letting the excess drip off. Press into the bread crumbs getting them well coated.
  5. Fry tomato slices about 1 minute per side until golden brown. Drain on paper towels and season with salt.

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