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 any excess flour before submerging the slice into the beaten eggs. Finally, press each slice into the cornmeal and breadcrumb mixture, coating both sides evenly for a crispy exterior.
Frying:
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