Tomato Cutlets

Remove the tomato skins: place the tomatoes in a medium saucepan with boiling water and let them sit for 30 seconds

Wash the tomatoes and, using a small knife, make a cross on the opposite side of the stem (this operation makes it much easier to remove the skin)

Place the tomatoes in the saucepan with boiling water and let them sit for 30 seconds

Remove the tomatoes from the saucepan and pass them under cold running water

Remove the skins

Make a slight incision on top of each tomato, like a lid, but do not cut all the way to the end (to be used later to seal with the filled tomato)

With great care, remove the seeds from each tomato, pass them through a fine-mesh sieve and reserve the juice that is released

Prepare the filling: in a small frying pan, heat some oil over low heat and sauté the onion and garlic until they start to caramelize

Add the ground beef and reserved tomato juices to the mixture and stir well

Fry until the mixture is slightly dry and the beef is cooked but still juicy

Add the chopped green olive and parsley and mix well

In a small pan, heat some oil over low heat

Fill each tomato with the prepared filling

Close the incision (lid) and coat each filled tomato in breadcrumbs

Egg wash and finally coat in cake flour

Repeat the process

Fry one at a time until the cutlets are golden brown on all sides

Remove the tomatoes from the oil and place them on paper towels

There will be 8 cutlets

429 calories per serving.