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Dip tomato slices into flour to coat. Then dip the tomatoes into milk and egg mixture. Finally, dredge in breadcrumbs to completely coat.
In a large skillet, heat oil over medium-high heat. Place breaded tomatoes into hot pan and fry until each side is golden brown. Remove from the pan and let dry on a paper towel.
Mix the goat cheese with a touch of creme fraiche until it has a smooth shapeable consistency.
To serve, place about 1 tablespoon red pepper coulis on a plate, top with the fried tomatoes, then the goat cheese mixture, and then more coulis and garnish with micro greens.
Put the mixture in a small saucepan over medium heat and simmer until reduced by 1/3. Once the sauce has reduced to a thick consistency, remove from the heat and set aside until needed in above recipe.