Fried Green Tomatoes (thanks to Cathy Combs)
(start to finish 30 minutes)

5 Green Tomatoes
2 Cups All Purpose Flour
1 TBSP Salt
1 tsp freshly ground black pepper
2 eggs
1/4 Cup Milk
3 Cups Bread Crumbs
1/4 Cup grated Parmesan Cheese
2 TBSP minced fresh parsley (dried also works)
Zest of one Orange

Trim the ends of each tomato, then cut into slices about 1/2 inch thick.
Arrange the tomatoes on a cooking rack and allow to stand 15 to 20 minutes (to drain to reduce the mush factor)
In a wide bowl, combine the flour, salt and pepper. In a second bowl, whisk together the eggs and milk. In a third bowl, combine the bread crumbs, Parmesan Cheese, parsley, and orange zest.
Heat about 1/2 inch of oil in a wide, heavy skillet over a medium high flame.
Dredge the tomato slices first through the flour, lightly coating both sides. Next, drag each floured slice through the egg-milk mixture, again covering both sides.
Finally place the slices in the bread crumbs, coating both sides evenly.
Fry the tomato slices two or three at a time, turning once, until golden brown on both sides. Return to cooling rack to drain excess oil.
Serve hot.
Makes 4 to 6 servings.