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Tomato Cutlet Antipasto
Ingredients
- 3-4 beefsteak tomatoes – sliced about ¼ inch thickness
- 1 egg
- ½ cup milk
- 1 cup flour
- 1 cup breadcrumbs
- ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. dried oregano
- ½ tsp. garlic powder
- Canola oil for frying
- For the Dressing:
- 2 celery stalks – sliced thin
- ¼ red onion – diced
- Grated Romano or Parmesan cheese
- 1 tbs. capers – chopped plus a tbs. of caper juice
- Juice of ½ lemon
- 2 – 3 tbs. olive oil
Directions
- For Tomato Cutlets:
- Set three shallow bowls. One bowl with the egg and milk wash, one bowl with the flour and one bowl with the breadcrumbs plus the seasonings.
- Dip the tomato slices first in the flour, next in the egg wash and finally in the breadcrumbs.
- Heat a large frying pan with approximately ¼ inch of canola oil.
- Place the tomato slices in the pan and when they are golden on one side carefully turn over and finish cooking to a golden color on the other side.
- For the Dressing:
- Combine all the ingredients for the dressing and drizzle over the plated tomatoes.
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