2 large ripe (not hard) beefsteak or heirloom tomatoes, sliced about 1/4 inch thick
2 Tablespoons extra virgin olive oil, for cooking
1/2 cup chickpea flour
1 cup Panko flakes mixed well with
1/2 cup Parmesan cheese, grated at home
2 large eggs beaten with a fork or whisk
1 pinch salt
1 pinch black pepper
1 pinch chili flakes
1 container (or cup) cr?me fraiche
1/2 cup Kraft mayo
3 fresh garlic cloves squeezed with garlic press
Zest of 1 lemon (no juice)
2 Tablespoons almond milk, if needed to thin sauce
1. Wash, pat dry your tomatoes. Then cut, with a sharp knife, 1/4 inch slices.
2. Grate your own parmesan cheese.
3. Arrange 3 medium bowls as follows: chickpea flour in first bowl. Egg mixture in 2nd bowl. Panko/parmesan mixture in 3rd bowl. You will take each tomato slice and cover with flour. Then dip on both sides in the egg mixture. Finally, cover both sides in the third bowl with Panko mixture.
4. Pour 2 Tablespoons extra virgin olive oil into skillet, and when tomato slices have been dipped and covered well with contents of the 3 bowls, turn up medium heat and start to fry your tomatoes. First one side, then flip to the other side. You want them to become a lovely golden color.
5. When done, let drain on paper towels
6. Make your sauce, if you haven't, before cooking the tomatoes.