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“A nice use of all those fresh summer tomatoes! Serve these along side roast chicken or pork chops, or serve with bacon and eggs for breakfast.”

Ingredients Nutrition


  1. Combine flour, onion powder, garlic, salt and pepper in a bowl; mix well.
  2. In seperate bowl, combine panko and parmesan.
  3. In a third bowl, combine eggs and mustard.
  4. Take tomato slices and dip in flour mixture, dusting off excess.
  5. Then dip in egg mixture, letting excess drip off.
  6. Finally, dip in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage; repeat until all slices are breaded.
  7. These should be stored in a single layer and dusted lightly with extra crumbs. DO NOT STACK.
  8. Heat olive oil in a non-stick frying pan over medium to high heat.
  9. Place 3 slices (one order) in pan and let cook about 1-1/2 to 2 minutes on each side, until golden brown. DON'T FLIP TOO SOON or parmesan mixture will fall off.
  10. Continue with remaining slices and serve hot.

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