| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetables, Tomatoes | 6 | Servings | |
INGREDIENTS
| 3 | Unpeeled, firm, medium green tomatoes | |
| Salt | ||
| Pepper | ||
| 1/4 | c | To 1/3 cup milk |
| 1/2 | c | All-purpose flour |
| 2 | Beaten eggs | |
| 3/4 | c | Fine dry breadcrumbs |
| 1/4 | c | Cooking oil |
INSTRUCTIONS
Cut tomatoes into 1/2-inch slices. Sprinkle both sides of each slice with salt and pepper. Dip slices into milk then into flour. Dip into eggs, then into bread crumbs. In a 10-inch skillet cook half of the slices at a time in hot oil over medium heat for 8 to 10 minutes on each side or till brown. (If tomatoes begin to brown too quickly, reduce heat to medium-low). Add more oil, if needed. Season to taste with salt and pepper. Makes 6 servings. NOTES : This recipe first appeared in the 1930 edition of Better Homes and Gardens Cook Book. Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #665 by essie49@juno.com (Ethel R Snyder) on Jul 11, 1997
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