½ Cup Panko Bread Crumbs
¼ Cup All Purpose Flour
14 Cup Freshly Grated Parmesan Cheese
To Taste Salt and Black Pepper
4 Heirloom Tomato Slices-slight firm texture, about 1/3-1/2” thick
2 Egg Whites-beaten until liquid in texture
As Needed Vegetable Oil for Frying
In a shallow dish, combine the bread crumbs, flour, Parmesan cheese, mix thoroughly seasoning to taste with salt and black pepper.
Dip the tomato slices in the beaten egg white one at a time and then dredge both sides in the bread crumb mixture, gently pressing to adhere.
Heat a saute pan on medium high heat. Add enough vegetable oil to the pan to come up about halfway of the height of the tomato slices. Check for proper temperature by adding a pinch of the bread crumbs. They should moderately sizzle. Add the tomato slices (number depends on the pan using). Do not over crowd. Let fry for about 1 minute or until golden. Carefully flip over and repeat. Remove from the oil and let drain on paper towels.
Serve as a garnish for a salad, with a mayonnaise based sauce or vinaigrette. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com