Fried Green Tomato Schnitzel

Fried Green Tomato Schnitzel

Yield: 6 servings

Paul Sletten
chef-owner
Abreo
Rockford, IL

Ingredients and Directions

Directions

  1. To poach eggs, carefully crack each egg into shallow cup and cover with lemon juice to tighten. Carefully slide into simmering water and poach 3 to 4 minutes or until whites are set, but yolk is runny.

  2. To assemble, place two tablespoons of tomato chutney in the center of the plate, place a fried green tomato slice on top, followed by one small wedge of St. Andre cheese. Finally, top with poached egg and sprinkle with paprika. Serve immediately.

Ingredients

  • 6 large eggs
  • 2 fried green tomatoes (recipe follows)
  • 3/4 c. tomato chutney (recipe follows)
  • 6 sm. wedges St. Andre cheese
  • Paprika to taste
Tomato Chutney

Directions

  1. Combine all ingredients in medium saucepan and bring to a low simmer.

  2. Simmer for 30 minutes or until all the liquid evaporates and a fairly thick mixture is left.

  3. Remove from heat. Set aside until ready to use.

Ingredients

  • 1 lb. tomatoes, diced
  • 1 large yellow onion, diced
  • 2 tart apples, peeled, diced
  • 1 c. brown sugar
  • 1/2 c. red wine vinegar
  • 1/2 c. cider vinegar
  • Salt to taste
  • 1/2 tsp. crushed red pepper
  • 4 oz. sun-dried tomatoes, coarsely chopped
Fried Green Tomatoes

Directions

  1. Slice green tomatoes into six, consistent-sized slices to batter. (Leftovers can be added to chutney recipe.)

  2. Beat egg into cup of milk until well blended.

  3. Let tomato slices soak in egg/milk mixture, while adding cornmeal to shallow dish and seasoning with salt and pepper.

  4. Dredge tomato slices in seasoned cornmeal. Fry in vegetable oil three minutes each side, draining onto paper towel lined plate.

Ingredients

  • 2 green tomatoes
  • 1 c. whole milk
  • 1 large egg
  • 1 c. cornmeal
  • 3 tbsp. vegetable oil
  • Salt and pepper to taste

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.