Recipe#1186

Servings: YIELD: 100 Portions
Portions: 2 slices Each
Pan Size:
Temperature: 350 degrees F. Griddle

INGREDIENTS

50 each (15 lb) tomatoes, fresh, green or half-ripe, A.P.
3 qt. (3 lb) flour, wheat, general purpose, sifted
6 tbsp. (4 oz) salt
1 tbsp. pepper, black
3/4 cup (3 1/4 oz) milk, nonfat, dry
3 3/4 cups water
2 cups (10 eggs) eggs, whole, beaten
1 gal. (4 lb) bread crumbs, dry

INSTRUCTIONS

Slice tomatoes into 1/2-inch slices. Combine flour, salt, and pepper. Dredge slices in mixture; shake off excess. Set aside. Reconstitute milk and water; add eggs. Dip floured slices in milk and egg mixture Drain. Dredge slices in bread crumbs; shake off excess. Fry on heavily greased griddle 1 1/2 to 2 minutes on each side or until golden brown.

NOTE: Cornmeal may be used for bread crumbs.