Fried Tomato Cutlets With Balsamic Basil Oil

• 2 firm ripe tomatoes
• 1 cup Italian seasoned breadcrumbs
• 1 tablespoon grated parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 12 teaspoon salt
• 12 teaspoon pepper
• 2 tablespoons vegetable oil
• 14 cup balsamic dressing
• 1 teaspoon extra virgin olive oil
• 14 cup fresh basil
• 2 eggs
• 14 cup milk
• 14 cup flour

1. Chop fresh basil into fine pieces.
2. Mix together the balsalmic vinegrette and evoo (or get a combo balsalmic-oil pre-mix, as noted above).
3. In a separate bowl, mix together the breadcrumbs, grated cheese, garlic, dried basil, salt and pepper.
4. crack two eggs in bowl and add milk.
5. whisk.
6. Cut tomatos horizontally into 3-4 thick slices each.
7. heat vegetable oil in skillet over medium heat for a couple of minutes.
8. Take a tomato slice, dip in flour, then egg and then breadcrumbs.
9. add to pan.
10. Repeat for next 3 tomatoes, cooking up to 4 at once in the same pan.
11. Cook on each side for about 4 minutes, untiled breadcrumbs are browned.
12. After removing from heat, immediately poor the balsamic oil over it and add fresh chopped basil.

firm ripe tomatoes, italian seasoned breadcrumbs, parmesan cheese, garlic, basil, salt, pepper, vegetable oil, balsamic dressing, extra virgin olive oil, fresh basil, eggs, milk, flour

Taken from www.food.com/recipe/fried-tomato-cutlets-with-balsamic-basil-oil-347864 (may not work)