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Red tomatoes breaded
1 serving
coat large strong tomatoes and cut into circles 1 cm thick, salt, bake in flour, dip in egg liaison and bake in crumbs. fry the tomatoes in well-heated oil. serve with rustling, parsley greens and salad.
coat large strong tomatoes and cut into circles 1 cm thick, salt, bake in flour, dip in egg liaison and bake in crumbs. fry the tomatoes in well-heated oil. serve with rustling, parsley greens and salad.
tomatoes - 281 g, salt - 2 g, rustic milk - 100 g, eggs - 0.1 pcs., ground crumbs - 15 g, butter - 10 g, parsley greens - 2 g, salad - 2 g, flour - 5 g
