• Cooking Time: 15
  • Servings: 4
  • Preparation Time: 30



  • 4 green tomatoes, sliced
  • 1 egg
  • 2 T. milk
  • kosher salt and fresh ground pepper
  • 1/2 c. yellow cornmeal
  • 1/2 c. Italian seasoned bread crumbs
  • canola oil for frying


  • In a large bowl, combine the cornmeal and bread crumbs. Season with salt and pepper.
  • Mix the egg and milk into a separate bowl and season with salt and pepper.
  • Dip the tomatoes in the egg and then dredge them in the cornmeal mixture, coating both sides well.
  • Place a large cast iron skillet (or non-stick pan) over medium heat and coat with the oil.
  • When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
  • Carefully remove the tomatoes and drain on paper towels.
  • Serve hot.

Categories: Side Dish 
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