Originally Posted by Katie H
When I make my fried green tomatoes, I dip them in beaten egg, then in Italian/seasoned bread crumbs and fry until crisp. Salt as they come out of the pan and serve with grated Parmesan cheese.
Sometimes the tomatoes can be somewhat moist; so I dredge
them in some seasoned flour first so the egg wash will stick to
the tomato slices better....then into the bread crumbs.
Or make a Beef Stew and dice up the tomatoes to put in the
stew...it's more work that using canned tomato sauce; but I like
it better than all the salt, and chemicals they put in the canned