Begin by heating a large and deep skillet with about a ½ in of canola or vegetable oil. I used my cast iron skillet.

Set up a dredging station. One bowl with flour, another with 2 eggs and another with panko breadcrumbs. Season flour with salt and pepper.

Dredge tomato slice in flour, then egg then panko. Make sure tomato is fully coated with panko.

Fry tomato slices until first side is golden brown, about 2-3 minutes. It should sizzle. Carefully flip over and fry the other side for another 2 minutes.

When tomatoes are done, remove to a paper tower-lined plate and season with kosher salt.