Spraying the tomatoes with cooking spray helps the breading mixture adhere and allows you to use less oil in the pan for crisping.
1 cup water
1 cup cider vinegar
2 tablespoons sugar
3/4 teaspoon kosher salt, divided
16 (1/4-inch-thick) slices green tomato (about 4 tomatoes)
7 tablespoons nonfat buttermilk, divided
2 tablespoons finely chopped fresh basil
3 tablespoons canola mayonnaise
1 teaspoon finely chopped fresh thyme
2 teaspoons cider vinegar
1 garlic clove, minced
1/2 teaspoon freshly ground black pepper, divided
3/4 cup panko
1/3 cup masa harina
1 large egg
1 large egg white
1 ounce all-purpose flour (about 1/4 cup)
3 tablespoons extra-virgin olive oil, divided
How to Make It
Combine 1 cup water, 1 cup vinegar, sugar, and 1/2 teaspoon salt in a medium saucepan; bring to a boil. Add tomatoes; cook 2 minutes. Remove from heat; let stand 15 minutes, stirring occasionally. Drain tomatoes; pat dry.
Combine 5 tablespoons buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.
Heat a large skillet over medium heat. Add panko to pan; cook 2 minutes or until toasted, stirring frequently. Remove from heat; stir in masa harina, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Place panko mixture in a shallow dish. Combine remaining 2 tablespoons buttermilk, egg, and egg white, stirring with a whisk. Place flour in another shallow dish. Dredge tomato slices in flour; dip in egg mixture, and dredge in panko mixture, turning to coat.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of tomatoes; cook 4 minutes. Coat tops of tomatoes with cooking spray. Turn; add 1 1/2 teaspoons oil to pan. Cook 4 minutes or until golden. Repeat procedure with remaining 1 1/2 tablespoons oil, tomatoes, and cooking spray. Serve with sauce.
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