Tomato Cutlet Antipasto
By: Lady Catherine ...
Published: Friday, October 10, 2014 - 6:15pm

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

Preparation

1 For Tomato Cutlets: 2 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. 3 Dip the tomato slices first in the flour, next in the egg wash and finally in the breadcrumbs. 4 Heat a large frying pan with approximately ¼ inch of canola oil. 5 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. 6 For the Dressing: 7 Combine all the ingredients for the dressing and drizzle over the plated tomatoes.