Set up the breading station by lining up three bowls.

In the first bowl place the flour and seasoned salt and stir to combine, followed by the eggs in the second bowl and the breadcrumbs in the third bowl.

Using a wide bottomed pan, tip enough vegetable oil to come up the sides about two inches. Place over a medium/high heat until a breadcrumb sizzles when dropped into the oil.

Take the slices of green tomatoes and dip them first into the flour to coat all sides, shake off the excess then dip into the egg. Finally dip into the panko breadcrumbs ensuring they are fully coated. Do this to all the slices placing them onto a plate ready to fry.

Once the oil is hot, gently place the tomatoes into the oil and cook until golden before turning to cook on the other side. I do this in two batches.