Preparation:
Sprinkle cornmeal on a piece of wax paper or a large flat plate. Dip each tomato slice into cornmeal and pat gently until cornmeal covers the surface; turn slice over and coat the other side.
Heat the oil in a large skillet over medium heat. Add tomato slices, and fry in one layer, without crowding, for 2 to 3 minutes on each side, until golden brown.
Season with salt and pepper to taste. Serve hot, garnished with sprigs of cilantro. |
