© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Nancy's Pantry
This recipe is from Chuck Hughes, Cooking Channel. I can rarely find green tomatoes which is typically called for in "fried tomatoes" so this recipe uses red tomatoes which are much more readily available for me! Sounds delicious with sour cream and prosciutto on top.
3 firm ripe tomatoes
½ cup white flour
3 eggs, beaten
⅔ cup panko
¼ cup olive oil
1 tablespoon butter
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
sour cream, for garnish
3 slices prosciutto, fried until crisp, for garnish
1 sprig fresh chives, finely chopped, for garnish
Cut tomatoes into ½ inch thick slices. Sprinkle with salt and cracked black pepper. Place flour, eggs, and crumbs in separate shallow bowls. Heat the oil with a dollop of butter in a medium skillet over medium heat. Dip the tomato slices in the flour, then the eggs, and then in the crumbs. In batches, fry the coated slices for about 3 to 4 minutes per side or until golden brown. Remove the tomatoes to a warm serving tray. Garnish with a dollop of sour cream, crumbled crisp prosciutto and a sprinkle of fresh chopped chives.