- 2 ea. Green or Under-Ripe Tomatoes, ch thick sliced
- 3 ea. Eggs
- 2 Tbsp. Milk or Water
- 1/2 cup Flour
- 1 cup Bread Crumbs, (1/2 cup regular, 1/2 cup panko, if available)
- 3 Tbsp. Fresh Parsley, chopped
- Combine flour, bread crumbs and parsley in a bowl or plastic bag.
- Crack eggs into a bowl and combine thoroughly with the milk or water.
- Season tomato slices with salt and pepper, and add to bowl with beaten eggs.
- Remove tomatoes from eggs and coat completely in flour and breadcrumb mixture.
- Heat a saut pan with enough oil to cover tomato slices half way. Place tomato slices in hot oil, brown on one side, and flip and brown on the other. Serve hot out of the pan.
Serve fried tomatoes with fresh mozzarella slices and salad greens that have been seasoned and coated with a little balsamic vinaigrette.
* seasoneds note: I prefer tomatoes how I was served them growing up - as a sandwichChef on fresh buttered white bread for breakfast.
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