Ingredients
- 2 beef tomatoes
- 2 eggs
- 75 g breadcrumbs
- 30 g cornflakes
- 3 tbs flour
- 20 g butter
- salt, pepper
- grated Parmesan
Preparation
1. Cut tomatoes crosswise into slices. Whisk the eggs in a deep dish and prepare two plates – one with breadcrumbs mixed with crumbled cornflakes. Put flour on the other plate.
2. Coat the slices of tomato in flour, then in egg and finally in the breadcrumb mixture.
3. Put the butter in the pan, melt on highest level and swirl it around the pan as soon as it begins to become frothy. Add the breaded tomato slices to the pan and close with the lid.
4. Heat the pan on highest level up to the roasting window, switch off the hob and turn the tomato schnitzel. Close with the lid again and roast the tomatoes for approx. 3 minutes until done.
5. Season with salt and pepper, sprinkle with Parmesan and serve immediately.
Tip
- You can turn this snack into a nutritious vegetarian main course by serving it with a piece of fried halloumi or mashed vegetables/potatoes.
- The pulp of beefsteak tomatoes does not have many seeds, making them perfect for roasting.
This recipe has been tested and approved by AMC.
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