crumbly breaded tomatoes

Ingredients for 2 servings:

• 500 g beefsteak tomatoes
• 40 g white bread, stale, alternatively breadcrumbs
• 3 stalks of basil
• 1 egg(s), size M
• Salt
• Allspice, fresh from the mill
• 3 tbsp wheat flour type 405
• 3 tbsp olive oil for frying
• e.g. Tzatziki

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

With tzatziki as a side dish

Wash the tomato(s) (I used a large 537g oxheart tomato) and cut into slices about 2cm thick. Set aside. I did not use the first and last slices with a lot of skin for this recipe. Break the dry white bread into small pieces and place in a food processor along with salt, allspice, and the basil leaves (set a few leaves aside for garnish). Pulse until you have a not-too-fine crumb mixture/coating. Season well, as the seasoning only goes into the coating. Alternatively, chop the basil very finely and mix thoroughly with the salt, allspice, and breadcrumbs. Place the flour on one plate, the egg with 1 tbsp of water, lightly beaten with a fork, on a second plate, and the breadcrumbs on a third plate. First coat the tomato slices in the flour, then in the egg, and finally in the breadcrumbs. Heat a pan, not too hot, and heat the olive oil in it until hot. Add the tomato slices to the pan and fry until golden brown on both sides. This takes about 2 to 2.5 minutes per side. Divide the tomato slices between 2 plates and garnish with basil. Serve with tzatziki.