Set up three separate bowls for the different steps of breading. In one bowl add flour and season with 1/4 teaspoon kosher salt and 1/4 teaspoon white pepper. In the second bowl add the eggs and whisk in the milk until mixed. In the third bowl add the breadcrumbs and Parmesan cheese and mix.
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.
Puree the red peppers, marinara sauce, heavy cream, hot sauce, to taste, and salt and black pepper in a food processor until combined. Strain through a fine mesh strainer.
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.
Recipe courtesy of Dean Corbett, Corbett's