Tomato Cutlet Antipasto
Ingredients
3-4 beefsteak tomatoes – sliced about ¼ inch thickness
1 egg
½ cup milk
1 cup flour
1 cup breadcrumbs
½ tsp. salt
½ tsp. black pepper
½ tsp. dried oregano
½ tsp. garlic powder
Canola oil for frying
For the Dressing:
2 celery stalks – sliced thin
¼ red onion – diced
Grated Romano or Parmesan cheese
1 tbs. capers – chopped plus a tbs. of caper juice
Juice of ½ lemon
2 – 3 tbs. olive oil
Preparation
1
For Tomato Cutlets:
2
Set three shallow bowls. One bowl with the egg and milk wash, one bowl with the flour and one bowl with the breadcrumbs plus the seasonings.
3
Dip the tomato slices first in the flour, next in the egg wash and finally in the breadcrumbs.
4
Heat a large frying pan with approximately ¼ inch of canola oil.
5
Place the tomato slices in the pan and when they are golden on one side carefully turn over and finish cooking to a golden color on the other side.
6
For the Dressing:
7
Combine all the ingredients for the dressing and drizzle over the plated tomatoes.
.
Added:
Friday, October 10, 2014 - 6:15pm
