Parmesan Pan-Fried Tomatoes

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READY IN: 8mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine flour, onion powder, garlic, salt and pepper in a bowl; mix well.
  • In seperate bowl, combine panko and parmesan.
  • In a third bowl, combine eggs and mustard.
  • Take tomato slices and dip in flour mixture, dusting 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 and dusted lightly with extra crumbs. DO NOT STACK.
  • Heat olive oil in a non-stick frying pan over medium to high heat.
  • Place 3 slices (one order) in pan and let cook about 1-1/2 to 2 minutes on each side, until golden brown. DON'T FLIP TOO SOON or parmesan mixture will fall off.
  • Continue with remaining slices and serve hot.
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