PARMESAN PAN FRIED TOMATOES

Ingredients

1 cup all purpose flour
1 Tbsp. onion powder
2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper, ground
1 cup Parmesan cheese, grated
1 cup Panko Japanese breadcrumbs
12 slices of greenhouse tomatoes, sliced 1/2" thick ( 3 tomatoes)
2 eggs
2 tbsp. Dijon mustard
3 tbsp.olive oil

Preparation

Combine flour, onion powder, garlic, salt and pepper. Mix well. In a separate bowl, combine breadcrumbs and cheese. In a third bowl, combine eggs and mustard. Take slices of tomato and dip in flour, dust off excess. Then dip in egg mixture, letting excess drip off.
Finally dip tomato in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage. Repeat until all slices are breaded. Heat olive oil in non-stick frying pan over medium-high heat.
Place 3 slices of tomato in pan and cook about 1 1/2 - 2 minutes on each side, until just golden brown. Don't flip too soon or parmesan mix will fall off.   Serve hot.

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