Spraying the tomatoes with cooking spray helps the breading mixture adhere and allows you to use less oil in the pan for crisping.

Sidney Fry, MS, RD
Recipe by Cooking Light July 2014

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
37 mins
total:
40 mins
Yield:
Serves 8 (serving size: 2 tomato slices and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

154 calories; fat 7.7g; saturated fat 0.9g; mono fat 4.8g; poly fat 1.2g; protein 4g; carbohydrates 16g; fiber 1g; cholesterol 23mg; iron 1mg; sodium 215mg; calcium 41mg.