Brio Romano Crusted Tomatoes

Source: Brio, Winter Park Village, Florida

Yield: 2 servings

5 vine-ripe Roma tomatoes
Vegetable oil for frying
Wondra flour
2 beaten eggs

Romano Breading:
1 1/2 cups panko bread crumbs
1/2 cup freshly grated Parmesan
1/2 cup freshly grated Romano cheese
1/3 cup freshly chopped parsley, plus additional for garnish
Coarsely ground salt and pepper to taste
1 envelope dry ranch dressing mix
Freshly shaved Romano for garnish
Creamy horseradish sauce of choice

Slice tomatoes and set aside.

Combine bread crumbs, cheese, 1/3 cup parsley, salt, pepper, dressing mix. Pour mixture into a shallow plate or pan.

Heat oil for frying. Dust tomatoes with flour. Dip in beaten eggs, shaking off excess, and then dredge tomatoes in bread crumb mixture. Fry until golden brown. Drain on paper towels.

Garnish with parsley, cheese and serve with horseradish sauce.

NOTE: Adapted from Brio's high yield recipe. Panko is sold in Asian stores and some supermarkets. Wondra is finely ground flour sold in tall, round containers.