Ingredients
-
2
-
0.25
-
2
-
0.5
-
1
-
0.5
Steps
|
1
Done
|
Heat a skillet over medium heat and add the chopped bacon. Cook it until golden. |
|
2
Done
|
Place it in a bowl and mix it with the cornmeal. |
|
3
Done
|
Slice the tomatoes, about 0.4 inches (1 cm) thick. |
|
4
Done
|
Place the flour and whisked egg in 2 separate bowls. |
|
5
Done
|
Coat the tomatoes with flour, whisked egg, and cornmeal mix. |
|
6
Done
|
Heat the vegetable oil in a skillet over medium-high heat. |
|
7
Done
|
Cook the tomatoes on both sides until golden and crispy. |
|
8
Done
|
Add a bit of butter in the heated oil, melt it, and spread it with a tablespoon over the tomatoes. |
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Nutritional Chart
363 kcal
Calories
37 g
Protein
11 g
Fat
19 g
Carbohydrates
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