Tomato Cutlets
Ingredients
3 beefsteak tomatoes – sliced about ¼ inch thick
6-7 baby eggplant - halved
2 eggs beaten with a splash of milk
1 cup - Italian style bread crumbs
½ cup Fresh Italian parsley – chopped
Fresh grated Romano cheese
Juice of ½ lemon
Dashes – salt
Dashes - pepper
2-3 tablespoons of olive oil
Preparation
1
Prepare the eggs, bread crumbs and sliced tomatoes.
2
Dip the tomato slice in the egg wash and then in the bread crumbs. If you have extra egg wash and bread crumbs you can repeat this process.
3
Heat a large frying pan with the olive oil and place the prepared tomato slices in the pan. When the tomatoes have a nice golden color gently flip and finish cooking on the other side. This will take about 3-4 minutes on each side on medium heat.
4
Place halved eggplant in the frying pan and sprinkle with dashes of salt and pepper. Let the eggplant sauté on one side to a golden color then turn and sauté on the other side. This will take about 3 – 4 minutes on each side.
5
Plate and finish with the parsley garnish, lemon juice and grated cheese.
.
Yield:
5
Added:
Wednesday, May 1, 2013 - 7:42am
