Tomato Cutlet Antipasto

• 4 beefsteak tomatoes - sliced about 1/4 inch thickness
• 1 egg
• 1/2 cup milk
• 1 cup flour
• 1 cup breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• canola oil for frying
• 2 celery stalks - sliced thin
• 1/4 red onion - diced
• grated romano cheese
• 1 tablespoon capers
• 1 tablespoon juice
• 1/2 lemon
• 3 tablespoons olive oil

1. Set three shallow bowls. One bowl with the egg and milk wash, one bowl with the flour and one bowl with the breadcrumbs plus the seasonings.
2. Dip the tomato slices first in the flour, next in the egg wash and finally in the breadcrumbs.
3. Heat a large frying pan with approximately 1/4 inch of canola oil.
4. Place the tomato slices in the pan and when they are golden on one side carefully turn over and finish cooking to a golden color on the other side.

tomatoes, egg, milk, flour, breadcrumbs, salt, black pepper, oregano, garlic, canola oil, celery stalks, red onion, romano cheese, capers, juice, lemon, olive oil

Taken from www.yummly.com/recipe/Tomato-Cutlet-Antipasto-1675908 (may not work)