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.