Parmesan Pan Fried Tomatoes

Tomatoes dipped in a dry mixture of flour, garlic powder, salt and pepper, then dipped in a mixture of egg and mustard, and finally dredged in panko breadcrumbs and Parmesan cheese. Breaded tomatoes are pan fried golden brown.

Ingredients -

3 cups All-Purpose Flour
3 tablespoons Onion Powder
2 tablespoons Garlic Powder
1 tablespoon Kosher Salt
1-1/2 teaspoons Fresh Ground Black Pepper, ground
3 cups Fresh Parmesan Cheese, grated
3 cups Panko Japanese Breadcrumbs
36 slices Tomatoes, sliced 1/2" thick
6 Large Eggs
6 tablespoons Dijon Mustard
Olive Oil

Preparation:

1. In a medium-mixing bowl, combine all-purpose flour, garlic powder, salt and pepper.

2. In a second bowl, combine eggs and mustard.

3. In a third bowl, combine breadcrumbs and Parmesan cheese.

4. Dip tomato slices in flour, dust off excess, dip in egg mixture, and dip in Parmesan cheese mixture.

5. Press cheese onto tomato to coat well.

6. Place breaded tomatoes in single layer on wax paper or cookie sheet.

7. Repeat with all slices of tomato.

8. Dust tomato slices with any remaining breadcrumbs.

9. Add oil to large non-stick skillet.

10. Heat oil over medium heat.

11. Cook tomatoes in small batches, 2 minutes per side, until just golden.

12. Serve hot.

Variations and Recipe Ideas:

Cooking Tip

Fresh Parmesan Cheese

Fresh Parmesan cheese can be found in delis and supermarkets. The difference in flavor and texture from canned Parmesan cheese is like night and day. You could substitute another fresh cheese variety and create an interesting twist on the recipe.

Brunch Tip

Japanese Breadcrumbs

Japanese Pnko breadcrumbs are uniform in size and perfect in this recipe. You could substitute your favorite breadcrumb variety or use crushed crackers, as well.