Tomato Cutlet Antipasto
Fried tomatoes never tasted so good. Lightly browed in a flour and breadcrumb mixture, and then topped with a flavorful dressing and grated cheese. Serve warm.
- 3 to 4 beefsteak tomatoes, sliced about 1/4 inch thickness
- 1 egg
- 1/2 cup milk
- 1 cup flour
- 1 cup breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Canola oil for frying
- 2 celery stalks, sliced thin
- 1/4 red onion, diced
- Grated Romano or Parmesan cheese
- 1 tablespoon capers, chopped plus a tablespoon of caper juice
- Juice of 1/2 lemon
- 2 to 3 tablespoons olive oil
Preparation time 10mins
Cooking time 25mins
Adapted from livingthegourmet.com
You'll need three shallow bowls. In the first bowl, mix the egg and milk. In the second bowl, have the flour. In the third bowl, mix the breadcrumbs and seasonings.
Dip the tomato slices first in the flour, next in the egg mixture and finally in the breadcrumbs.
Heat a large frying pan with approximately ¼ inch of canola oil.
Place the coated tomato slices in the pan. When they are golden on one side carefully turn over and finish cooking to a golden color on the other side.
Combine all the ingredients for the dressing and drizzle over the plated tomatoes.
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