3 medium, firm County Fair pickled tomatoes
½ cup all-purpose flour
¼ cup milk
2 beaten eggs
⅔ cup fine dry bread crumbs or cornmeal
¼ cup olive oil
½ teaspoon salt
¼ teaspoon pepper
Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Place flour, milk, eggs, and bread crumbs in separate shallow dishes.
Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time for 4-6 minutes on each side or until brown. Add olive oil as needed.
Season to taste with salt and pepper