Prep Time: 10 minutes
Cook Time: 10 minutes
3 hard green tomatoes, sliced 1/4 inch
2, 1/4 C. panko bread crumbs
3/4 C. regular Italian bread crumbs
1, 1/2 C. all-purpose flour
Salt and pepper
4 eggs, beaten
Vegetable oil for frying
What to do:
Place tomato slices on paper towels. Sprinkle with salt. Turn tomatoes, and sprinkle with more salt, this will help get some of the moisture out of the tomato so you don’t end up with soggy breading. Let stand for 30 minutes, pat dry with paper towels.
Set up your dredging station by putting the flour, beaten egg, and breadcrumbs/panko bread crumbs into 3 shallow bowls in that order.
Dredge tomatoes in flour, shaking off excess. Dip in beaten egg to coat. Then dredge tomatoes in bread crumb mixture, shaking off excess.
In a large skillet, pour oil to a depth of 1/8 inch, you will add more once you start to fry, the tomatoes tend to soak up the oil; heat oil over medium heat. Add tomatoes, in batches, and cook for 3 to 4 minutes per side or until golden brown. Drain on a wire rack over paper towels. Serve immediately.