Cooking with the Glenn’s

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Parmesan Pan Fried Tomatoes with Remoulade Sauce
Summer’s garden bounty is just about upon us.  As you read this magazine you know that we have all the fresh tomatoes readily available.  We have all had fried green tomatoes but here is one for ripe tomatoes.  My kids actually eat these, including the sauce!  So sit back get yourself a sweet tea and enjoy these tomatoes!
1 cup All-Purpose Flour
1 tbs Onion Powder
2 tsp Granulated Garlic
1 tsp Salt
½ tsp Ground Black Pepper
1 cup Grated Parmesan Cheese
1 cup Panko Bread Crumbs
12 slices Tomatoes, sliced ½ inch thick (about 3 tomatoes)
2 large Eggs
2 tbs Dijon Mustard
3 tbs Olive Oil
Combine flour, onion powder, granulated garlic, salt and pepper.  Mix well.
In a separate bowl combine panko and Parmesan
In a third bowl combine eggs and mustard
Take slices of tomatoes and dip in flour, dusting off the excess, dip in egg mixture and finally dip in the bread crumb mixture, ensuring good coverage of the tomato.  Store in a single layer on a sheet pan dusted lightly with extra crumbs.
Heat the olive oil in a non-stick pan over medium high heat.  Place several slices in the pan and let cook for about 1 ½ minutes on each side, until golden brown.  Serve hot with Remoulade Sauce.
Remoulade Sauce:
1/3 cup Chopped Fresh Parsley Leaves
1/3 cup Chopped Green Onions, white and green parts
¼ cup Capers, with juice
1 Clove Garlic, minced
nocoupons1/3 1/31 cup Mayonnaise
2 tbs Olive Oil
2 tbs Fresh Lemon Juice
1 tsp Dijon Mustard
To prepare sauce, place the parsley, green onions, capers, and garlic in a blender or food processor and combine. Add the mayonnaise, olive oil, lemon juice and mustard. Blend well. Chill until ready to serve