Fried Green Tomato Schnitzel

Fried Green Tomato Schnitzel

Recipe: | Abreo | Rockford, IL

Yield: 6 servings

Ingredients

  • 6 large eggs
  • 2 fried green tomatoes (recipe follows)
  • 3/4 c. tomato chutney (recipe follows)
  • 6 sm. wedges St. Andre cheese
  • Paprika to taste

Directions

  1. To poach eggs, carefully crack each egg into shallow cup and cover with lemon juice to tighten. Carefully slide into simmering water and poach 3 to 4 minutes or until whites are set, but yolk is runny.
  2. To assemble, place two tablespoons of tomato chutney in the center of the plate, place a fried green tomato slice on top, followed by one small wedge of St. Andre cheese. Finally, top with poached egg and sprinkle with paprika. Serve immediately.

Tomato Chutney

  • 1 lb. tomatoes, diced
  • 1 large yellow onion, diced
  • 2 tart apples, peeled, diced
  • 1 c. brown sugar
  • 1/2 c. red wine vinegar
  • 1/2 c. cider vinegar
  • Salt to taste
  • 1/2 tsp. crushed red pepper
  • 4 oz. sun-dried tomatoes, coarsely chopped

Directions

  1. Combine all ingredients in medium saucepan and bring to a low simmer.
  2. Simmer for 30 minutes or until all the liquid evaporates and a fairly thick mixture is left.
  3. Remove from heat. Set aside until ready to use.

Fried Green Tomatoes

  • 2 green tomatoes
  • 1 c. whole milk
  • 1 large egg
  • 1 c. cornmeal
  • 3 tbsp. vegetable oil
  • Salt and pepper to taste

Directions

  1. Slice green tomatoes into six, consistent-sized slices to batter. (Leftovers can be added to chutney recipe.)
  2. Beat egg into cup of milk until well blended.
  3. Let tomato slices soak in egg/milk mixture, while adding cornmeal to shallow dish and seasoning with salt and pepper.
  4. Dredge tomato slices in seasoned cornmeal. Fry in vegetable oil three minutes each side, draining onto paper towel lined plate.

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