Fried green tomatoes

1) Slice tomatoes ½ inch thick.
2) Whisk eggs and milk together in a bowl. Put the flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate.
3) Dip tomatoes into flour, then into milk and egg mixture and then finally toss in the cormeal mixture, until completely coated.
4) In a large frying pan, pour ½ inch of oil vegetable heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your pan.
5) Don't overcrowd the pan, the tomatoes should not touch each other.
6) When the tomatoes are browned, turn and brown on the other side.
7) Drain on paper towels.
8) Repeat until all tomatoes are cooked, topping up the oil and making sure it re-heats between batches.