If you like tomatoes and bacon (you can substitute prosciutto with bacon), you’ll LOVE this recipe!
This was featured on one of the first “Chuck’s Day Off” shows on the Cooking Channel that I watched. I fell in love with the show after that.
This recipe is super simple and easy! The first time I made this, I cut the tomatoes way too thick. They cook better if sliced thinner but hey, the fuller slice is nice too. . just have to cook it longer.
Hope you enjoy!
- 3 firm ripe tomatoes
- ½ cup white flour
- 3 eggs, beaten
- ⅔ cup panko bread crumbs
- ¼ cup olive oil
- 1 tablespoon butter
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- Sour cream, for garnish
- 3 slices prosciutto, fried till crisp, for garnish (or can use good ole BACON)
- A few sprigs of fresh chives, finely chopped, for garnish
- Cut tomatoes into ½-inch slices. Sprinkle with coarse salt and cracked black pepper. Place flour, eggs, and crumbs in separate shallow bowls. Heat the oil with a dollop of butter, in a medium skillet on medium heat. Dip the tomato slices in the flour, then the eggs, and then crumbs.
- In batches, fry half the coated slices at a time, for about 3 to 4 minutes per side, or until golden brown. Coat the remaining tomatoes in the flour, egg and bread crumb mixture, and cook.
- Remove the tomatoes to a warm serving tray. Garnish with a dollop of sour cream, crumbled crisp prosciutto, and a sprinkle of fresh chopped chives.