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Ingredients30 m servings 557 cals
Original recipe yields 6 servings (12 slices)
- Put tomato slices in a colander to drain excess liquid. Discard end slices of tomatoes.
- Whisk milk and egg together in a bowl. Stir flour, cornmeal, panko, salt, onion powder, garlic powder, black pepper, and cayenne pepper together in a separate bowl.
- Gently press a tomato slice into the flour mixture to coat and shake to remove excess flour. Dip into the beaten egg, then press again into the flour mixture. Keep breaded tomatoes on a plate while breading the rest; do not stack.
- Pour enough olive oil into a large skillet to reach about 1/2 inch deep. Place skillet over medium heat and heat oil until hot but not smoking. Cook 4 to 5 tomato slices at a time in the hot oil until browned on the bottom, 2 to 3 minutes; turn tomatoes and continue cooking until browned on the other side, 2 to 3 minutes more. Reheat oil between batches, adding more oil as needed to maintain 1/2-inch depth.
Per Serving: 557 calories; 38.3 g fat; 50.8 g carbohydrates; 7.8 g protein; 28 mg cholesterol; 889 mg sodium. Full nutrition
ReviewsRead all reviews 2
This is more or less how I've always made them all through the years minus the panko and I've gotta say that the panko was a HUGE bonus. It brought the crispness to a whole new level. Loved it! ...