>>39174
I'm not sure how panieren is done in foreign countries we flour first, then dunk it in egg, then in breadcrumbs. Sometimes the recipe calls for double panier, for example when frying breaded cheese the panier needs to be sturdy enough to hold inside the melting cheese. I'm not sure if it's "flour-egg-flour-egg-breadcrumbs" or "flour-egg-breadcrumbs-egg-breadcrumbs", but something like this.
>producing nothing than green tomatoes.
Well you need to wait, at first all the tomatoes are green. the Sun will ripen them.