tomato cutlet antipasto

Ingredients

• - 3-4 beefsteak tomatoes – sliced about ¼ inch thickness
• - 1 egg
• - ½ cup milk
• - 1 cup flour
• - 1 cup breadcrumbs
• - ½ tsp. salt
• - ½ tsp. black pepper
• - ½ tsp. dried oregano
• - ½ tsp. garlic powder
• - canola oil for frying
• - for the dressing:
• - 2 celery stalks – sliced thin
• - ¼ red onion – diced
• - grated romano or parmesan cheese
• - 1 tbs. capers – chopped plus a tbs. of caper juice
• - juice of ½ lemon
• - 2 – 3 tbs. olive oil