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1. Place the flour, beaten eggs, and a mix of cornmeal and panko breadcrumbs into three separate shallow bowls. Stir salt, pepper, and paprika into the cornmeal and breadcrumb mixture for even seasoning.
2. Dip tomato slices first into the flour, ensuring both sides are lightly coated. Shake off any excess.
3. Submerge the floured tomato into the beaten eggs, letting any excess drip off.
4. Lastly, press each slice into the cornmeal and breadcrumb combination, coating both sides well for a crisp exterior.
5. Fill a large skillet with vegetable oil, about 1/2-inch deep, and heat over medium flame until hot but not smoking.
6. Carefully place tomato slices in the skillet without overcrowding, and fry until golden brown — roughly 2-3 minutes on each side.
7. Use a slotted spoon to transfer them to a wire rack or plate lined with paper towels to drain. Season lightly with a bit more salt and pepper while they’re still warm.
8. Serve immediately while they’re at their crispiest best!
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