Cut tomatoes into 1/2-inch slices. Sprinkle both sides of each slice with salt and pepper. Dip slices into milk then into flour. Dip into eggs, then into bread crumbs. In a 10-inch skillet cook half of the slices at a time in hot oil over medium heat for 8 to 10 minutes on each side or till brown. (If tomatoes begin to brown too quickly, reduce heat to medium-low). Add more oil, if needed. Season to taste with salt and pepper. Makes 6 servings. NOTES : This recipe first appeared in the 1930 edition of Better Homes and Gardens Cook Book. Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #665 by email@example.com (Ethel R Snyder) on Jul 11, 1997
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 6|
|Calories from Fat: 164 (58%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 4g|
|Cholesterol 352.7mg||109 %|
|Sodium 309.3mg||11 %|
|Potassium 268.6mg||7 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 15.4g|
|Protein 13.3g||19 %|
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Calories per serving: 282
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