Fried Green Tomato Salad with Sweet Chili Dressing
adapted from Elise who adapted it from Better Homes & Garden New Cook Book. For my GF friends, substitute flour and breadcrumbs. The sweet chili sauce below in the dressing recipe is GF.The Sweet Chili Dressing recipe is adapted from Asian Tapas cookbook. I've been playing with the recipes in this gorgeous book - every recipe has a photo!
1tablespoonbottled sweet chili sauce (I use Mae Ploy brand - see image below)
1tablespoontomato ketchup
1teaspoonolive oil
1/2teaspoonsesame oil
1tablespoonsugar
1tablespoonwater
1tablespoonlime juice
Instructions
Slice unpeeled tomatoes into 1/2" slices. Season both sides with salt, pepper and chili powder and let sit. In meantime, make salad dressing (recipe below) and prep the following in separate bowls in this order: milk, flour, egg, panko.
Heat a large skillet with olive oil on medium-high heat. Dip tomato slices in milk, then flour, then eggs, then panko. In skillet, fry slices 3-5 minutes each side until golden brown.