Sunday, 17 September 2017

Crispy Breaded Tomato Slices (with Balsamic Glaze and Parmesan)

It's the end of summer and my tomato plants runneth over. Knowing that one of my superpowers is growing tomatoes, this year I opted to plant only one beefsteak tomato plant and it's going gangbusters. Not to be left out of the fun, I also have a cherry tomato plant which started growing on its own from, apparently, seeds left in the soil from last year's crop. So, once again, I'm Crazy Tomato Lady giving tomatoes away left, right and centre.

Beefsteak tomatoes are big, juicy and a deep red.  They're great on burgers, sandwiches or even just on their own with a little salt and pepper. As with many foods, they're also wonderful if you bread and fry them up. The addition of the Panko bread crumbs gives these little gems a crispy coating on the outside and warm tomatoey goodness on the inside that, when paired with balsamic glaze and fresh Parmesan, make these a delicious and impressive appetizer or side dish.



2 large, firm tomatoes - cored and sliced into approx. 1/4-inch thick slices
1/2 cup all-purpose flour
Salt and Pepper - to taste
2 eggs
1/2 cup Panko bread crumbs (Japanese bread crumbs)
1/2 cup regular (fine) bread crumbs
1 1/4 tsp Italian seasoning (or a mixture of basil, thyme and oregano)
Oil for frying

Garnish
Balsamic glaze
Fresh Parmesan cheese, grated

Place flour, salt and pepper in another shallow dish. Set aside.

Scramble eggs in a small bowl and pour into a shallow dish. Set aside

Combine the Panko crumbs, the fine bread crumbs and Italian seasoning and place it in, you guessed it, another shallow dish and set it aside too.

Using 'one hand only' method**, dip each side of a tomato slice into the flour mixture, followed by the egg mixture (let it drip a bit) and finally into the bread crumb mixture ensuring that the tomato slice is well coated.  Set aside breaded tomato slices on a baking sheet.  

** The 'one hand method' of dipping is helpful because breading is a messy business so having only one hand gooped up with flour, egg and crumbs is the way to go. At least this way you at least have one usable hand to do other things.


Once you have a couple of the slices prepped, in a large skillet over medium-high heat, pour in oil (so you have about 1/4-inch of oil in the pan - I used a little less and I think a little more oil would have been better). By the time you've finished breading the remaining tomato slices your oil should be up to temperature and shimmering.

Carefully place a few tomato slices into the hot oil ensuring that the slices aren't crowded.  Fry until the first side is golden brown and carefully turn each slice to the other side to brown.  


Drain slices on paper towel and serve immediately drizzled with a balsamic glaze and Parmesan.  Enjoy!


Source: The Baking Bookworm

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