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Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 4 servings | |
| Calories 422 | |
| Calories from Fat 187 | 44% |
| Total Fat 21.14g | 26% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 616mg | 26% |
| Potassium 231mg | 7% |
| Total Carbs 47.75g | 13% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.9g | 3% |
| Protein 10.12g | 16% |
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