Fried Red Tomatoes with Sour Cream and Prosciutto

Easy, Moderate, Complex

Yield: 4 servings


  • ½ cup white flour (125 ml)
  • 3 eggs, beaten
  • 2/3 cup Panko bread crumbs (150 ml)
  • 3 firm ripe tomatoes
  • ¼ cup olive oil (60 ml)
  • Dollop of butter
  • ½ teaspoon salt (2 ml)
  • ¼ teaspoon pepper (1 ml)
  • Garnish:
    • A dollop of sour cream
    • 3 slices prosciutto, fried till crisp
    • A few sprigs of chives, finely chopped


  1. Cut tomatoes into ½ inch slices.
  2. Sprinkle with coarse salt & cracked black pepper.
  3. Place flour, eggs, and crumbs in separate shallow bowls.
  4. Heat oil with a dollop of butter in a medium skillet on medium heat.
  5. Dip tomato slices in flour, then eggs, then crumbs.
  6. In the pan fry half the coated slices at a time for about 3 to 4 minutes per side or until golden brown.
  7. Bread and cook remaining tomatoes.
  8. Remove to a serving tray. Garnish with a dollop of sour cream, crumbled crisp prosciutto and a sprinkle of minced, fresh chives.