Okay, I’m normally used to using green tomatoes, but wow, did these taste even better!
Instructions: Coating the Tomatoes: Begin by setting up a dredging station with three shallow bowls—one for flour, one for beaten eggs, and one for a mixture of cornmeal and panko breadcrumbs seasoned with salt, pepper, and paprika. Dipping and Coating: Dip each tomato slice into the flour, ensuring both sides are lightly coated. Shake off … Read more