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1
Preheat oven to 375 degrees F.
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2
Cut tomatoes into 12 (1/2-inch thick) slices.
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3
In a shallow bowl, whisk together flour, salt, sugar, and cayenne.
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4
In another shallow bowl, whisk together egg and milk.
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5
In a third shallow bowl, coarsely crush corn flakes with hands.
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6
Working with 1 tomato slice at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off.
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7
Coat slices with corn flakes, pressing them to adhere, and arrange slices in 1 layer on a baking sheet.
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8
In a 12-inch nonstick skillet, heat 1 tablespoon butter and 1 tablespoon oil over moderate heat until foam subsides and fry 3 tomato slices until golden brown, about 3 minutes on each side.
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9
(Be careful not to let coating burn.)
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10
Transfer tomatoes to paper towels to drain.
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11
Fry remaining tomato slices in remaining butter and oil in same manner.
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12
On another baking sheet arrange drained tomato slices in 1 layer.
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13
Bake tomatoes in middle of oven until tender and hot, about 4 minutes.
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14
Serve tomatoes topped with salsa.
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15
Quarter and seed tomatoes.
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16
Cut tomatoes into 1/4-inch dice and transfer to a bowl.
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17
Wearing rubber gloves, seed and finely chop chiles.
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18
Finely chop enough onion to measure 1/4 cup and chop cilantro.
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19
Stir chiles, onion, cilantro, and garlic into tomatoes with sugar and lime juice and salt and pepper, to taste.
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20
Salsa may be made 1 hour ahead and kept at cool room temperature.
