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Categories:
olive oil pancetta canola oil flour eggs salt breadcrumbs green tomatoes extra-virgin olive oil oysters canola oil eggs frisee sage lemon salt
Viewed: 35 - Published at: 7 years agoIngredients
- 2 tablespoons olive oil
- 4 slices pancetta
- Canola oil, for frying
- 1 1/2 cups all-purpose flour
- 2 eggs, whisked
- Salt and freshly ground black pepper
- 1 cup panko breadcrumbs
- 2 green tomatoes, sliced 1/2 inch thick (you need 8 slices total)
- 2 tablespoons extra-virgin olive oil
- 4 medium oysters, shucked
- Canola oil, for frying
- 4 eggs
- 1 head frisee
- 5 leaves fresh sage, cut into chiffonade
- 1/2 lemon, juiced
- Salt
Method
- For the pancetta: Heat the olive oil in a skillet over medium heat and add the pancetta.
- Cook until the pancetta is crisp; remove to a plate lined with paper towels.
- For the panko-crusted green tomatoes and fried oysters: Preheat the oven to 450 degrees F. Fit a baking sheet with a wire rack.
- Fill a high-sided medium saute pan halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
- Put the flour in one shallow bowl and the whisked eggs in another and sprinkle both with salt and pepper.
- Put the panko in a third shallow bowl.
- Bread each tomato slice by dusting with seasoned flour, dipping into the egg wash and coating with the panko crumbs.
- Place onto the prepared baking sheet, drizzle with the olive oil, sprinkle with salt and pepper and bake until golden, about 15 minutes.
- Dip your oysters into the seasoned flour.
- Fry in the canola oil for about a minute; remove to a plate lined with paper towels.
- For the eggs and frisee salad: In a nonstick skillet, add some canola oil and heat over medium heat.
- Fry your eggs until the yolks are just set; remove to a plate.
- Toss your frisee with the sage, lemon juice and a pinch of salt and you are ready to build.
- Using your crusted tomatoes as your base, add a slice of pancetta.
- Top with an egg, some frisee, an oyster and a second tomato.
