2 cups flour
Kosher salt and white pepper
2 ounces (1/4 cup) milk
3 cups panko (Japanese breadcrumbs)
1/2 cup grated Parmesan cheese
4 ripe green tomatoes, sliced 1/4-inch thick
2 ounces (1/4 cup) vegetable oil
4 ounces goat cheese chevre
Red pepper coulis, recipe follows
Micro greens, for garnish
2 roasted red peppers, seeded and peeled of skin
1/2 cup marinara sauce
1/2 cup heavy cream
Hot pepper sauce (recommended: Tabasco)
Salt and freshly ground black pepper
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