Ingredients30 m servings 557
- 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 50.8 7.8 28 889 Full nutrition
ReviewsRead all reviews 3
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! ...
I made this per instructions, recipe. My husband loved them. Said not to change anything about them. I did use vegetable oil. Was out of olive oil. Thank you!