This is the antithesis of the Caprese Salad.
And it's not 'Fried Green Tomatoes', either.
It's everything that one does not, normally, want.
But, I'm not getting a decent spring, now, either, am I?
Fried Tomatoes with Fresh Mozzarella
You want rather hard, supermarket tomatoes for this, not nice, fresh garden ones and cow's milk rather than buffalo milk mozzarella. Basil 's not in season, so toss on a few olives…
Put a dash of kir in your white wine to pretend it's a rosado and Voila! A faux spring salad!
Cut 2 thick slices from each tomato (tossing top and bottom). They should be 1/2 inch thick each – if you can get 3 – use 3! Slice the mozzarella – one slice for each tomato slice. Get 3 flattish bowls or plates. Put flour in one, bread crumbs in one and the egg, beaten with a fork, in the last. Put a large, nonstick skillet on medium – medium high heat. Add oil and heat. With your fingers pick up one tomato slice, dip both sides in flour, then egg, then bread crumbs, and place in skillet. Fry 3 – 5 minutes or until brown; turn with a spatula and fry for 3 minutes more. Lay mozzarella slices on top of each tomato, cover the pan and cook for 2-3 minutes, until cheese just starts to melt. Transfer tomatoes to individual plates, garnish with some olives and serve..
For the week of March 28, we're having Fried Tomatoes, Tuna with Capers, Velvet Corn Soup, Sweet and Sour Pork, Pork Chops with Ginger Capers Sauce, and Upside Down Yorkshire Pizza Pie (you figure it out!)
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