4 large green tomatoes
1/2 cup of milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup of bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart of vegetable oil for frying
Cut the tomatoes into 1/2-inch thick slices. Discard the ends.
Beat eggs and milk together in a medium bowl. Put the flour on a plate. Mix cornmeal, bread crumbs, and salt and pepper in another dish. Dip the tomatoes in the flour to cover them. Then dip the tomatoes in the milk and egg mixture. Roll them in breadcrumbs to cover them completely.
In a large skillet, pour in vegetable oil (enough for 1/2 inch of oil in the skillet) and heat over medium heat. Place the tomatoes in the pan in batches of 4 or 5, depending on the size of the pan. Do not stack the tomatoes; they should not touch each other. When the tomatoes are golden brown, turn them over and fry them on the other side. Drain on paper towels.