|3 medium||firm green tomatoes|
|1/4 to 1/3 cup||1% milk|
|1/2 cup||all-purpose flour|
|3/4 cup||fine dry bread crumbs|
|1/4 cup||vegetable oil|
|Salt and pepper|
1. Cut unpeeled tomatoes into 1/2-inch thick slices. Sprinkle both sides with salt and pepper. 2. Dip slices in milk, then flour. Then dip in eggs, finishing with the bread crumbs. 3. In a skillet, fry half the slices at a time in hot oil over medium heat 8 to 10 minutes on each side or until brown. If tomatoes begin to brown too quickly, reduce heat to medium-low. Add more oil if needed. 4. Season with salt and pepper. Let cooked tomatoes sit briefly on paper towels to soak up some of the excess oil.
Source: Better Homes and Gardens New Cookbook, 11th Edition, Meredith, 2000