PAN-GRILLED TOMATO SLICES
1 1/2 pounds firm, fresh tomatoes
1/2 cup unseasoned dry bread crumbs
1 tablespoon finely chopped green onion (scallion)
1 teaspoon salt
1 teaspoon chili powder *
1/4 cup milk
2 tablespoons olive oil, divided
Core and cut tomatoes into 1/2-inch slices. In a pie plate, combine bread crumbs, green onion, salt and chili powder. Place milk in a shallow bowl. Dip tomato slices in milk and then coat both sides with bread crumb mixture, shaking off excess. In a large nonstick skillet heat 1 tablespoon of the olive oil until hot. Add tomato slices, a few at a time; cook over medium heat until golden, 2 to 4 minutes on each side, adding remaining 1 tablespoon oil when needed.
Notes: Variations: Omit chili powder and add 1 tablespoon grated Parmesan cheese and 1 teaspoon Italian seasoning; 1 teaspoon curry powder and 1/2 teaspoon ground cumin or 1 tablespoon chopped fresh cilantro.
Serving Ideas: As an accompaniment to grilled beef, chicken or seafood; over spinach or arugula; drizzled with balsamic vinegar; on toasted Italian bread topped with grated Parmesan and Mozzarella.