Ingredients

– 5 green tomatoes

– 500 ml (2 cups) all-purpose flour

– 15 ml (1 tbsp) salt

– 5 ml (1 tsp) freshly ground black pepper

– 2 eggs

– 60 ml ( 1/4 cup) milk

– 750 ml (3 cups) bread crumbs

– 60 ml ( 1/4 cup) grated Parmesan cheese

– 30 ml (2 tbsp) minced fresh parsley

– Zest of 1 orange

– Vegetable oil for frying

Directions
Trim ends off each tomato, then cut into slices about 1.25 cm ( 1/2-inch) thick. Arrange tomatoes on cooling rack and allow to stand 15 to 20 minutes (to drain, to help reduce the mush factor).

In wide bowl, combine flour, salt and pepper. In a second bowl, whisk together eggs and milk. In a third bowl, combine bread crumbs, Parmesan cheese, parsley and orange zest.

Heat about 1.25 cm ( 1/2-inch) oil in wide, heavy skillet over medium-high flame.

Dredge tomato slices first through the flour, lightly coating both sides. Next, drag each floured slice through egg-milk mixture, again covering both sides. Finally, place slices in bread crumbs, coating both sides evenly.

Fry tomato slices two or three at a time, turning once, until golden brown on both sides. Return to cooling rack to drain excess oil. Serve hot. Makes 4 to 6 servings.