Crunchy Fried Green Tomatoes

• 2 lbs. green (unripe) tomatoes (about 4 medium)
• 1/2 c. all-purpose flour
• 1 tsp. salt
• 1 tsp. sugar
• 3/4 tsp. cayenne
• 1 large egg
• 1 Tbsp. milk
• 5 c. cornflakes
• 1/2 stick unsalted butter
• 1/4 c. vegetable oil
• tomato salsa

1. Cut tomatoes into 12 slices.
2. In a shallow bowl, whisk together flour, salt, sugar, and cayenne.
3. In another shallow bowl, whisk together egg and milk.
4. In a third shallow bowl, coarsely crush corn flakes with hands.
5. Working with one tomato slice at a time, dredge in flour, shaking off excess, and dip in egg, letting excess drip off.
6. Coat slices with corn flakes, pressing them to adhere, and arrange slices in one layer on a baking sheet.
7. In a 12-inch nonstick skillet, heat one tablespoon butter and one tablespoon oil over moderate heat until foam subsides.
8. Fry 3 tomato slices until golden brown, about 3 minutes per side.
9. Be careful not to let coating burn.
10. Transfer tomatoes to paper towels and drain.
11. Fry remaining slices in remaining butter and oil in same manner.
12. On another baking sheet, arrange drained tomato slices in one layer.
13. Bake tomatoes in the middle of oven until tender and hot, about four minutes.
14. Serve with tomato salsa.

green, allpurpose, salt, sugar, cayenne, egg, milk, cornflakes, butter, vegetable oil, tomato salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=102137 (may not work)