Panko Fried Green Tomatoes and Mushrooms
Panko gives a light crispy coating on the tomatoes. Do not over fry the tomatoes you want them to be completely firm but hot through and nicely browned. Increase recipe to do as many slices as you want I just made it for 2 people. This makes a lovely brunch side dish
- Ready In:
- 1 1⁄2 cups mushrooms, sliced
- 2 tablespoons butter
- 4 slices green tomatoes (1/2 inch thick)
- 1 egg
- 1⁄4 cup milk
- 1 teaspoon hot sauce
- 1⁄4 cup flour (apprx)
- 1 1⁄2 cups panko breadcrumbs (apprx)
- salt & pepper
- 2 tablespoons vegetable oil (I like lite Olive oil)
- Brown the mushrooms in a heated skillet with the butter, remove mushrooms when they are browned and set aside.
- Beat the egg, milk & hot sauce together.
- Mix some salt & pepper with the Panko crumbs.
- Lightly dust the tomato slices with flour.
- Dip the dusted slices of tomato into the egg and then the crumbs, coating both sides.
- Heat oil over medium heat.
- Brown one side of the slices, flip, add mushrooms back into the pan and brown the other side - total time for tomatoes 7 minutes.
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I have been eating fried green tomatoes all my life, but never thought of pairing them with mushrooms.Here in the south Panko is not the easiest thing to find. It definitely gave them a different texture than flour and cornmeal. 4 slices is definitely not enough to feed a working man. Excellent side dish. Jim1Reply