Fried Green Tomatoes

5 green tomatoes2 cups all-purpose flour1 tablespoon salt1 teaspoon freshly ground black pepper2 eggs 1/4 cup milk3 cups bread crumbs 1/4 cup grated parmesan cheese2 tablespoons minced fresh parsley (dried also works)Zest of 1 orangeVegetable oil for fryingTrim the ends off each tomato, then cut into slices about 1/2-inch thick. Arrange the tomatoes on a cooling rack and allow to stand 15-20 minutes (to drain, to help 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 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 the cooling rack to drain excess oil. Serve hot.Serves four to six."In Praise of Tomatoes" by Ronni Lundy (2004 Lark Books, $19.95)