4 medium heirloom tomatoes (preferably 2 red and 2 gold, but any one color is fine)
½ teaspoon salt, plus a couple of generous pinches, divided use
¼ cup all-purpose flour
2 eggs
½ cup grated Parmesan cheese
¼ cup seasoned breadcrumbs
¼ cup Panko breadcrumbs
¼ teaspoon salt
¼ teaspoon Italian seasoning
¼ teaspoon paprika
¼ teaspoon garlic powder
• Pinch black pepper
• Peanut or vegetable oil for frying
8 ounces fresh mozzarella (ball shape), sliced into 8 slices (about ¼” thick)
24 fresh basil leaves
4 tablespoons olive oil
4 teaspoons balsamic vinegar