Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tomato Cutlet Antipasto


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • 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:

  1. 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.
  2. Dip the tomato slices first in the flour, next in the egg wash and finally in the breadcrumbs.
  3. Heat a large frying pan with approximately ¼ inch of canola oil.
  4. 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:

  1. Combine all the ingredients for the dressing and drizzle over the plated tomatoes.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
Recipe Card powered byTasty Recipes