items needed:

large tomatoes - a very meaty type, italian style bread crumbs, eggs, milk, olive oil, worchestershire sauce, cast iron skillet

scramble an egg or two with a little bit of milk (1 tbs per egg) how many eggs you need depends on what size they are how many tomatoes you are using). slice tomatoes into slices (just over a 1/4 inch thick) and then put them in the bread crumbs, then the egg mixture and then drain off the excess egg and put them back in the bread crumbs - make sure you get them covered well in the bread crumbs on the second round. place the breaded slices on a plate, in single layer and cover loosely with plastic wrap and refrigerate for at least 3 hours - over night is best tho.

heat some olive oil in a cast iron skillet - couple tablespoons to start off with & add more as you go along when it's needed. medium heat. place the slices in the skillet when the oil is heated up and cook until crisp on that side (about 5-7 minutes); then flip and cook the other side until it's crisp. serve with worchestershire sauce - just a dab or two or a lot (whichever you prefer).

delicious!!! you don't need to use the cast iron skillet - they sure do taste better tho when you do!!!