Brio Romano Crusted Tomatoes

Recipe Ingredients


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


  1. Slice tomatoes and set aside.
  2. Combine bread crumbs, cheese, 1/3 cup parsley, salt, pepper, dressing mix. Pour mixture into a shallow plate or pan.
  3. 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.
  4. Garnish with parsley, cheese and serve with horseradish sauce.

Yield: 2 servings

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.

Source: Brio, Winter Park Village, Florida