Fried Red Tomatoes, ItalianStyle

Vine-ripened tomatoes coated in Parmesan cheese and almonds and fried in butter (perfect with a grilled steak).


2 large, vine-ripened (if possible) tomatoes

1/4 cup flour

2 eggs, lightly beaten

1/3 cup Italian seasoned dry bread crumbs

1/2 cup finely grated Parmesan cheese

1/2 cup ground almonds

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon sugar

3 tablespoons butter + 1 or 2 tablespoons olive oil

      The Recipe

Trim ends off tomatoes and cut each in half for two thick slices.  In three small bowls, put flour in one, eggs in another, and a mixture of the bread crumbs, Parmesan, almonds, salt, pepper and sugar in the third bowl.

Heat butter and olive in a large skillet.  Dip each tomato slice first in flour, then eggs, then in bread crumb mixture and place in pan (work quickly so the tomatoes don't get soft).  Brown on one side for just a minute or two, flip and brown second side.  Serve immediately (they're also good room temperature).  Serves 2 - 4.



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