Step 1

Cut out stem (/core) of tomatoes; slice into 1/4 to 1/2 inch slices crosswise.

Step 2

Set up a dredging station with one container flour, a second with the beaten egg and water, and a third with the bread crumbs.

Step 3

Cover bottom of frying pan with oil and add 1 Tablespoon butter to melt. Heat until butter sizzles.

Step 4

Dredge tomato slice in flour on both sides, shake off excess, dip in egg wash, then in breadcrumbs covering each side well. (If desired, repeat egg/breadcrumb dip and layer - I always do!)

Step 5

Place the breaded tomato slice in frying pan and fry a few minutes until golden brown on one side; flip and brown the other side. Don't overcrowd the pan; fry in batches if need be.

Step 6

Remove from pan to paper-lined tray to remove excess grease, place on serving plate. You can keep warm in the oven set to 190F degrees if frying a lot at one time and you must do them in batches.

Step 7

Sprinkle with salt and pepper to taste. My Nana always sprinkled a pinch of granulated sugar on top before serving.