3 medium, firm green tomatoes

1/2 C. all-purpose flour

1/4 C. milk

2 beaten eggs

2/3 C. fine dry bread crumbs or cornmeal

1/4 C. olive oil

1/2 tsp. salt

1/4 tsp. pepper

 

Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes. Heat 2 T. of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.