Fried Green Tomato Stack
21 ingredients
16 steps
Ingredients
- 1- 1/2 cup Panko Breadcrumbs
- 3/4 teaspoons Dried Parsley
- 1/2 teaspoons Garlic Powder
- 1- 1/2 teaspoon Paprika
- 1 whole Extra Large Egg, Whisked
- 1/4 teaspoons Frank's Red Hot
- 1/2 cups Flour
- 2 whole Large Green Tomatoes, Sliced 1/2 Inch Thick
- 1 teaspoon Olive Oil
- 1 cup Spring Mix
- 1/2 cups Frozen Corn, Thawed
- 1/4 cups Cooked Bacon Crumbles
- 1/4 cups Mayonnaise
- 1/4 cups Sour Cream
- 1 teaspoon Lemon Juice
- 18 cups Milk
- 18 teaspoons Garlic Powder
- 1/4 teaspoons Worcestershire Sauce
- 13 cups Blue Cheese Crumbles
- 1/2 Tablespoons Parsley, Chopped
- 1 pinch Pepper
Directions
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1Preheat oven to 425 F. Meanwhile, combine panko breadcrumbs, parsley, garlic powder and paprika in a shallow bowl.
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2Set aside.
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3Combine egg and hot sauce in another shallow bowl and set aside.
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4Put the flour in another bowl.
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5Line up your three bowls with your flour first, then egg mixture, then breadcrumbs.
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6Dip each tomato slice into each bowl starting with flour and ending with breadcrumbs.
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7Drizzle olive oil on a rimmed baking sheet and line tomatoes in a single layer.
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8Bake for 10-15 minutes flipping halfway.
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9To plate, layer spring mix in between the layers of green tomatoes.
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10I did 4 tomato slices per serving.
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11You may have more or less depending on the size of your tomato.
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12Top with corn and bacon crumbles.
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13Serve blue cheese dressing on the side or drizzled on top.
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14For the blue cheese dressing: In a medium bowl whisk together mayonnaise, sour cream, lemon juice, milk, garlic powder and Worcestershire sauce until combined.
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15Stir in blue cheese and parsley and season with salt and pepper to taste.
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16(There will be extra blue cheese left over to serve on the side.)
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