Panko Crusted Peppers and Tomatillos with Lime and Burrata!
Feeds 8 people
Ingredients:
4 long sweet peppers (cut in 1/2 and remove all of the seeds)
4 long medium hot peppers (cut in 1/2 and remove all of the seeds)
8 each tomatillos- (leafy part removed, cut out stem and cut in 1/2)

This is what the veggies should look like, prior to breading...
1# Burrata cheese
2 limes
4 eggs
1 cup flour
8 oz Panko Bread Crumbs
1 C olive oil
Salt and fresh cracked pepper to taste
Method:
Mix eggs and flour together to make a paste- (similar to Elmer’s Glue consistency)
Bread all of the vegetables first by dipping the seasoned veggies in the flour and egg mixture, then into the Panko Bread crumbs.

The breading process begins....
* hint- keep one hand used for the eggs and one hand for the bread crumbs. This way- your hands won’t be coated in a cement like bread crumb mixture.
* hint- when working with hot peppers, be very careful for allergic reactions. Try not to rub your face or any other sensitive body part (ahem) or you could be sorry.
Once all of the veggies are breaded, place in the fridge for an hour or so.

The Panko Crusted veggies, before they are cooked!
Preheat a sauté pan with olive oil and sauté each of the veggies until golden brown on both sides.

Remove from the pan and drain excess oil from the vegetables.
Place perfectly cooked golden brown veggies on a serving platter, add Burrata and Slices of fresh lime.
Pour XVOO over the top of the cheese and season the entire place with sea salt and fresh cracked black pepper.
A nice garnish is grill thinly sliced sour dough bread……
Enjoy!