Tomato Cutlet Antipasto

Catherine Cappiello Pappas


A simple and delicious appetizer. Best enjoyed with glass of wine and crusty italian bread!

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10 Min
15 Min
Pan Fry


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

How to Make Tomato Cutlet Antipasto


  • 1For Tomato Cutlets:
    Set three shallow bowls. One bowl with the egg and milk wash, one bowl with the flour and one bowl with the breadcrumbs plus the seasonings.
    Dip the tomato slices first in the flour, next in the egg wash and finally in the breadcrumbs.
    Heat a large frying pan with approximately ¼ inch of canola oil.
    Place the tomato slices in the pan and when they are golden on one side carefully turn over and finish cooking to a golden color on the other side.

    For the Dressing:
    Combine all the ingredients for the dressing and drizzle over the plated tomatoes.

Printable Recipe Card

About Tomato Cutlet Antipasto

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy