Cut the tomatoes into slices. Don’t cut them very thin or else they might break. Salt and pepper the slices and let them sit for about five minutes.
Beat the eggs and milk in a bowl.
Mix the breadcrumbs, flour, salt and pepper on a plate.
Dip the tomato slices in the egg and milk mixture.
Dip the tomato slices in the flour mixture. Make sure the slices are well-coated
Heat the Extra Virgin Olive Oil from Spain in a pan over medium heat.
Fry the tomato slices in the Extra Virgin Olive Oil from Spain until golden brown. It’s important that the slices don’t touch each other. Once one side has become golden brown, flip the slices to cook the other side.