Slice tomatoes, 1/2 inch thick.

Set up your breading station, using three shallow dishes. Pour flour into the first dish. In the second dish, whisk together the eggs and milk. In the third dish, add the panko and spices.

Heat a 1/2 inch of oil in a large skillet over medium heat.

Dredge the tomatoes into the flour, than dip into the egg mixture and finally coat with the panko crumbs.

Place tomatoes into the hot oil, making sure not to crowd them. When the tomatoes are golden brown turn them over and brown.

Drain the tomatoes on paper towels, serve with dipping sauce.