Fried Green Tomatoes

Cooking With Nick Stellino
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Ingredients:

1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon granulated garlic powder
½ teaspoon salt
1 teaspoon pepper
2 eggs
2 tablespoons whipping cream
8 slices firm green tomato, cut 1 inch thick (Slices of red tomato may be substituted.)
2 cups Italian-style bread crumbs
5 tablespoons DaVinci® Extra Light 100% Pure Olive Oil, divided
6 leaves basil
4 4-ounce balls mozzarella burrata, each cut in half (for a total of 8 pieces)
DaVinci® Premium Extra Virgin Olive Oil for drizzling
Serves 8
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Mix all the dry spices together.
In a bowl, whisk together the eggs and the cream.
Sprinkle the spice mixture on each side of the tomatoes and let them rest for about 15 minutes; pat them dry before you proceed.
Dip each of the tomato slices in the egg mixture and then the bread crumbs; make sure both sides are coated evenly. Place the breaded tomato slices on a tray until you’re ready to use them.
Pour half the extra light olive oil into a large sauté pan and cook over high heat for about 2 minutes until it starts to sizzle.
Fry the basil leaves for about a minute, turning them once gently. Then place on a paper towel to rest.
Add half of the breaded tomato slices to the pan and cook over medium heat, 1 minute per side. Place the cooked tomato slices on a tray lined with brown paper.
Clean the sauté pan and dispose of the oil. Cook the second batch of tomato slices in the remaining oil, following the same directions as above. Cover and keep warm.
To serve:
Place a fried tomato slice in the middle of each serving plate. Top each of the slices with a piece of mozzarella burrata. Garnish with the fried leaves of basil and drizzle with premium-quality extra virgin olive oil.
©2013 Nick Stellino Productions