Fried Tomato Caprese Stack with Balsamic Glaze
Just mouthwateringly delicious! We all love classic Caprese salads in the summer when tomatoes are ripe and juicy and the basil is overflowing. This is a spectacular twist on that classic. The tomatoes are breaded and fried, the mozzarella becomes soft and everything melds together in one big perfect parcel!
Serves 2 as an entree or 4 as a side
- 2 large ripe tomatoes, cut into 6 even slices
- 1 1/2 tsp of salt for the tomatoes
- 2 eggs, beaten
- 1/3 cup of all purpose flour
- 1/4 tsp of salt
- 1/4 tsp of pepper
- 1/4 cup of plain breadcrumbs
- 1/4 cup of Panko breadcrumbs
- 1/3 cup of shredded Parmesan cheese
- 1/2 tsp of garlic powder
- 1/2 tsp of salt
- 1/2 tsp of pepper
- 1 tsp of dried oregano
- 4 slices of fresh Mozzarella
- 12 fresh basil leaves
- 2 Tbs of Balsamic vinegar
- 1 Tbs of honey
Start by placing the tomato slices on paper towels, sprinkle them with salt and let them drain for about 20 minutes. While waiting for the tomatoes, add 2 Tbs of balsamic vinegar and 1 Tbs of honey on a small saucepan and simmer for 8 – 10 minutes until it just starts to thicken.Then in 3 shallow bowls, set up a dredging station: In one bowl place the beaten eggs, in the second bowl, the flour, mixed with the salt and pepper and the third bowl, the breadcrumbs mixed with the Parmesan cheese, garlic powder, salt, pepper and oregano.Next, coat the tomato slices first in the flour on both sides, then in the egg, both sides, then the breadcrumb mixture, both sides. Place them on a large plate and get ready to fry.Heat the oil in a large heavy skillet, cast iron if you have one. Fry 3 tomatoes at a time for about 2 minutes on each side, until golden brown, then place them on paper towels to absorb the oil. Fry the next three.Now for the assembly. Place one tomato on a plate, top with 1 slice of mozzarella and 3 basil leaves, repeat, and top with a tomato slice. Then just drizzle on the balsamic reduction. That’s it! I know you’ll go crazy over this one!
Note to cooks: To make 4 servings, make short stacks, just use two tomato slices, one slice of mozzarella and 3 basil leaves.