- 4 large ripe tomatoes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup fine, dry breadcrumbs
- 1/4 cup bacon drippings
- Cut tomatoes into 1/2-inch-thick slices, and sprinkle tomato slices evenly with salt and pepper. Let tomato slices stand 30 minutes.
- Pat tomato slices dry, and dredge in breadcrumbs.
- Cook tomato slices, in batches, in hot bacon drippings in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.
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