Parmesan Pan-Fried Tomatoes - cooking recipe

Ingredients

1 cup all-purpose flour
1 tablespoon onion powder
2 teaspoons granulated garlic
2 teaspoons salt
1/2 teaspoon black pepper, ground
1 cup parmesan cheese, grated
1 cup panko Japanese-style bread crumbs
12 slices tomatoes, sliced 1/2-inch thick (about 3 tomatoes)
2 eggs
3 tablespoons Dijon mustard
3 tablespoons olive oil

Preparation

Combine flour, onion powder, garlic, salt and pepper in a bowl; mix well.
In seperate bowl, combine panko and parmesan.
In a third bowl, combine eggs and mustard.
Take tomato slices and dip in flour mixture, dusting off excess.
Then dip in egg mixture, letting excess drip off.
Finally, dip in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage; repeat until all slices are breaded.
These should be stored in a single layer and dusted lightly with extra crumbs. DO NOT STACK.
Heat olive oil in a non-stick frying pan over medium to high heat.
Place 3 slices (one order) in pan and let cook about 1-1/2 to 2 minutes on each side, until golden brown. DON'T FLIP TOO SOON or parmesan mixture will fall off.
Continue with remaining slices and serve hot.