Slice your tomatoes about 1/2 inch thick. Sprinkle your slices with salt and pepper and put them in a collander. Let them sit for 20 minutes while the salt works to draw out moisture. When I am ready to bread them I like to blot with a paper towel as well.
Using three shallow bowls or plates place flour in one, beaten egg in another and the Panko breadcrumbs, salt, garlic powder and cayenne in the third.
Have your skillet warming (medium/high heat) with your cooking oil of choice while you bread your slices. You want enough oil so the slices swim in the oil but are not covered – approximately 1/4 – 1/3 inch of oil.
Working on one slice at a time, first cover with flour, dip in the eggs and finally coat the slice well. Shake off excess breadcrumbs and repeat the process until all of your tomatoes are ready.
Place your tomatoes in your hot cooking oil – frying for 2-3 minutes on the first side, flipping, and continuing to fry for another 1-2 minutes. If your slices are browning too quickly turn the heat down on your skillet.
If you are working in large batches you can keep your slices warm in the oven while you continue to work.
Serve hot with your favourite dipping sauce. We love garlic aioli!