4 servings; MFP
4 large green tomatoes
2 large eggs
½ cup milk
3/4 cup (was 1 cup all-purpose flour)
1/3 cup (½ cup cornmeal)
1/3 cup (½ cup bread crumbs)
1 g salt
1 g MSG
1 tsp italian seasoning
¼ teaspoon ground black pepper
2 tbsp for pan frying (1 quart vegetable oil for frying)
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-sized bowl.
Scoop flour onto a plate.
Mix cornmeal, bread crumbs, salt, and pepper on another plate.
Dip tomatoes into flour to coat.
Then dip tomatoes into milk and egg mixture; dredge in breadcrumbs to completely coat.
Heat oil in a large deep skillet to 375 degrees F (190 degrees C).
Place tomatoes in hot oil in batches of 4 or 5, to prevent them from touching; fry until crisp and golden brown on one side, then flip and fry on other side.
Transfer fried tomatoes to a paper towel-lined plate to drain. Repeat with remaining tomatoes.
https://www.allrecipes.com/recipe/16760/best-fried-green-tomatoes/