The breaded fried tomatoes in a pan are a treat clearly not to be eaten every day, an easy and crispy appetizer, a side dish that with a nice mixed salad, two boiled eggs or some legumes can become a main dish!
I chose some firm red tomatoes not too ripe and not the green ones, but if you prefer…
The breading is basic, just flavored with fresh basil, but if you want, we could also add a pinch of grated parmesan which, however, requires more care in frying, because the cheese tends to burn and the taste is no longer that good!
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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With tomatoes we can really make a lot of dishes and among the many already published that you can find by searching with the lens for the preparation you desire, I suggest these other recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz beefsteak tomatoes (plump …whichever variety you prefer)
- 7 cups bread (sliced)
- as needed basil
- as needed peanut oil
- as needed flour
- as needed salt
Tools
#ADV
- Paper Towels
- Wok
- Frying Pans
- Colander
Steps
1) Important for this recipe of breaded and pan-fried tomatoes is to dry the tomato slices as much as possible, so…
2) I wash and slice the tomatoes about 0.4 inches thick, then put them in a colander and sprinkle with some pinches of salt, leaving them to rest for about 15 minutes.
3) After the resting time, I dry the tomatoes with paper towels and lightly flour them, leaving them to rest for a few minutes, so to speak, ha ha!
4) In the mixer, I coarsely blend the sliced bread without the crust, not too finely, also adding basil.
5) I take back the tomato slices and gently press them in the bread flavored with basil to compact the breading well.
6) I place the already breaded red tomato slices in the refrigerator without overlapping them, to better compact the vegetable and breading for about 15/20 minutes.
7) In peanut oil (as you know, it is the type of seed oil that has the highest smoke point and therefore holds up well to this frying in the pan), I fry the tomatoes until they are nice and crispy and golden!
8) They must then be well drained of excess oil on kitchen paper towels, then a pinch of salt and …
Enjoy your meal!
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Annalisa says…
Basil, parsley, thyme: choose the aromatic herb you like best!!!!!
Personally, I prefer toast bread over sliced bread instead of breadcrumbs, but as always, you decide according to your family tastes because it may seem trivial, but it greatly changes the consistency of the dish!
