Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Parmesan Pan Fried Tomatoes



1 cup all-purpose flour
1 T. onion powder
2 t. granulated garlic
1 t. salt
t. ground black pepper

1 cup freshly grated Parmesan cheese
1 cup Panko Japanese breadcrumbs

12 slices tomatoes, sliced thick (about 3 tomatoes)

2 large eggs
2 T. Dijon mustard

3 T. olive oil

Combine flour, onion powder, granulated garlic, salt and pepper. Mix well. In separate bowl combine panko and Parmesan. In 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 in parmesan/panko mixture, pressing Parmesan mixture onto slices for good coverage. Repeat until all slices are breaded. These should be stored in a single layer dusted lightly with extra crumbs. Heat olive oil in non-stick frying pan, over medium-high heat. Place 3 slices in pan, and let cook about 1 to 2 minutes on each side, until just golden brown. Don't flip too soon or Parmesan mix will fall off. Serve hot. Makes 4 servings.