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Tomato Cutlet Antipasto Recipe

by Catherine Pappas

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

Directions

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.

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