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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Put tomato slices in a colander to drain excess liquid. Discard end slices of tomatoes. | 2. Whisk milk and egg together in a bowl. Stir flour, cornmeal, panko, salt, onion powder, garlic powder, black pepper, and cayenne pepper together in a separate bowl. | 3. Gently press a tomato slice into the flour mixture to coat and shake to remove excess flour. Dip into the beaten egg, then press again into the flour mixture. Keep breaded tomatoes on a plate while breading the rest; do not stack. | 4. Pour enough olive oil into a large skillet to reach about 1/2 inch deep. Place skillet over medium heat and heat oil until hot but not smoking. Cook 4 to 5 tomato slices at a time in the hot oil until browned on the bottom, 2 to 3 minutes; turn tomatoes and continue cooking until browned on the other side, 2 to 3 minutes more. Reheat oil between batches, adding more oil as needed to maintain 1/2-inch depth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green tomato	2		sliced	83.72	18.564	4.368	0.728
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
egg	1			71.5	0.36	6.28	4.755
purpose flour	1	cup		-	-	-	-
cornmeal	1	cup		441.64	93.8058	9.9064	4.3798
panko bread crumb	1	cup		-	-	-	-
salt	2	teaspoons		-	-	-	-
onion powder	1	teaspoon		8.184	1.8989	0.2498	0.025
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
olive oil	1	cup		1909.44	0.0	0.0	216.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.