Chef REX's Blog
Chef REX's Blog

Parmesan Pan Fried Tomatoes

June 17th, 2010 by Chef REX Blog Team

What would Chef Rex be without recipes? Well, probably just REX, but the cost to change our branding is just too expensive so its just easier to toss you a few recipes now and again to keep this blog relevant to our name. Capiche? Good.

3 cups A/P white flour
3 Tbsp. Onion powder
2 Tbsp. Granulated garlic
1 Tbsp. Salt
1 1/2 tsp. Black pepper, ground
3 cups Parmesan cheese, grated
3 cups Panko Japanese breadcrumbs
36 slices Tomatoes, sliced 1/2″ thick
6 each Eggs
6 Tbsp. Dijon mustard
As needed Olive oil

Combine flour, onion powder, granulated garlic, salt and pepper. Mix well.
In separate bowl combine panko and parmesan. In third bowl combine eggs and mustard. Take slices of tomato and dip in flour, dust off excess.
Then dip in egg mixture, letting excess drip off. Finally dip in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage. Repeat until all slices are breaded. These should be stored in a single layer dusted lightly with extra crumbs.

For Service Heat olive oil in non-stick frying pan, over medium-high heat.
Place 3 slices( 1 order) in pan, and let cook about 1 1/2 – 2 minutes on each side, until just golden brown. Don’t flip too soon or parmesan mix will fall off.

Serve hot. Oh, yeah.

Courtesy of our friends at SEFA

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One Response to “Parmesan Pan Fried Tomatoes”

  1. Comment #1 by: Jared

    This is surprisingly relevant! I like your regular blogs about things that are a little more off from center…

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