This is a simple, yet very delicious way to serve tomatoes; enjoy this with a nice slice of cheese; a glass of your favorite wine and a nice crusty loaf of bread.
It is still warm and beautiful out. A few more nights to sit outside and enjoy a nice meal.
While enjoying the last few weeks that are left to dine al fresco, I prepared this fresh tomato cutlet antipasto to accompany a simple pasta dish I made. It was well received with friends and family.
This dish never goes out of style. It is fresh, always in season and simple to make.
Tomato Cutlet Antipasto
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-5 servings 1x
Ingredients
Units
Scale
- 3-4 beefsteak tomatoes - sliced about 1/4 inch thickness
- 1 egg
- 1/2 cup milk
- 1 cup flour
- 1 cup breadcrumbs
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried oregano
- 1/2 tsp. garlic powder
- Canola oil for frying
For the Dressing:
- 2 celery stalks - sliced thin
- 1/4 red onion - diced
- Grated Romano or Parmesan cheese
- 1 tbs. capers - chopped plus a tbs. of caper juice
- Juice of 1/2 lemon
- 2 - 3 tbs. olive oil
Instructions
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.
Enjoy with Love,
Catherine
xo
Abigail says
What a great appetizer! Glad to know it's quite easy to make. Added this on my must-try list. Pinned, too. 🙂
Sarah says
Love the idea of tomato cutlets and this is a beautiful post!