Ingredients
3
or 4 medium size green tomatoes, washed, cored, and sliced (do not peel)
Corn meal, seasoned to taste with salt and pepper
Directions
1.
Grease a skillet with vegetable shortening and heat over medium heat.
2.
Beat the egg and add to milk.
3.
Dip each tomato in the milk/egg mixture.
4.
Roll in the corn meal to give a thin coating of cornmeal.
5.
Place battered tomato slices in the pre-heated skillet. Brown on each side.
6.
Season to taste with more salt and pepper if desired.
New-York Restaurants
