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1
Heat oil over medium heat in a large skillet.
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2
Increase or reduce the quantity of oil based on the size of the skillet.
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3
Youll want to use enough oil that the bottom of the pan is coated with about 1/4-inch of oil.
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4
While the oil heats, slice the tomatoes in half-inch slices, discarding the ends.
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5
Set the slices aside.
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6
In a medium bowl, whisk together the egg and the milk.
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7
Pour the flour on one small plate.
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8
Then on another small plate, combine the panko crumbs, salt and pepper.
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9
Working one slice at a time, coat each slice of tomato with flour, shaking off additional flour if it coats too heavily.
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10
Dredge the slice in the egg mixture, flipping a time or two until the egg sticks to the flour.
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11
Place the egg-washed slice in the panko crumbs and coat each side thoroughly.
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12
Its okay if some of the sides are bare; its difficult for the crumbs to stick.
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13
By the time each tomato has been coated, the oil should be hot.
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14
It will be glistening and smoking slightly.
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15
Use a pair of tongs to carefully place tomatoes into the pan.
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16
The oil will pop and bubble but shouldnt burst.
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17
Leave at least a half-inch of space between the tomatoes, working in multiple batches if needed.
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18
Allow the tomatoes to cook for 30-45 seconds or until the panko has browned, then flip each slice.
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19
Cook for about a minute more until the second side has browned.
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20
Remove tomatoes to a plate lined with paper towels to soak up some grease.
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21
Repeat frying the rest of the tomatoes.
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22
Once all tomatoes are cooked, transfer them to a serving plate placing them adjacent to one another, not stacked.
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23
Add about a tablespoon of pimento to each tomato, followed by about a teaspoon of mint jelly.
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24
Serve immediately and often.
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25
Inspired by Rocky Top Hospitality.
