Fried Green Tomatoes

4 large Green Beefsteak tomatoes
2 eggs
1/2 C whole milk
1 C all-purpose flour
1/2 C cornmeal
1/2C breadcrumbs
2 tsp coarse kosher salt
1 qt vegetable oil for frying

Slice tomatoes 1/2-inch thick and discard the ends. Whisk eggs and milk together in a medium-sized bowl. Spread flour out on a large plate. Mix cornmeal, breadcrumbs, salt, and pepper on another large plate. Dip tomato slices into flour to coat. Then, dip tomato slices into milk and egg mixture; dredge in cornmeal and bread-crumbs mixture to complete coat. Heat 1/2-inch of oil in a large cast-iron skillet over medium heat. Place breaded tomato slices in skillet in batches of four or five. Don’t crowd the tomatoes; they should not be touching each other. When slices are brown, flip, and brown other side. When done, remove and drain on paper towels.