Step 1

Liberally season green tomato slices with salt and pepper on both sides.

Step 2

Add flour and eggs to two separate small shallow bowls.

Step 3

Combine cornmeal, panko crumbs, paprika and cayenne into another small shallow bowl and whisk together.

Step 4

Begin by dipping each seasoned tomato slice into flour coating on both sides.

Step 5

Next add floured tomato slice to eggs coating on both sides.

Step 6

Lastly dip into crumb mixture and set aside finished slice on baking sheet.

Step 7

Repeat dredging process, starting with flour, until all slices are coated.

Step 8

Heat oil in a frying pan over medium high heat to 350°F to 375°F ( 175°C to 190°C).

Step 9

Add dredged tomato slices to the pan and be careful not to overcrowd it. Fry tomato slices on both sides until golden brown and drain on paper towels or on a wire rack over a baking sheet lined with paper towels.

Step 10

Serve warm. If you aren't serving immediately, add the tomatoes to a preheated oven around 250 to stay crisp and delish.