Andiamo's Chef Jim Oppat makes fried green tomatoes caprese salad

Ingredients: 2-3 each Green tomatoes, firm and free of blemishes 1 batch Mediterranean Style Marinade 1 batch Tomato-Bell Pepper Relish 1 cup All-purpose flour 2 each Eggs, beaten ½ cup Milk 1 quart Seasoned breadcrumbs, coarse preferred 1 cup Oil for frying As needed Salt and pepper Method: 1. Core and slice the tomatoes into ½” thick slices. 2. Marinate the tomato slices for 2 hours. 3. In a small bowl, whisk the eggs then add the milk to form a wash for breading. 4. Build a three step breading station:             a. Season the tomatoes out of the marinade              b. Coat the seasoned and marinated tomatoes evenly with the flour . Shake off excess before placing in the egg wash.              c. Coat the tomato with egg. Place in the breadcrumbs.              d. Press firmly into the breadcrumbs to ensure they are evenly coated. 5. Heat the oil in a large skillet until a light haze forms. Fry  tomatoes over medium heat until golden brown and crisp on both sides. 6. Remove to a platter with paper towel. Sprinkle lightly with salt and pepper. Mediterranean Style Marinade Ingredients: 1 Cup Olive oil 1/4 cup Fresh squeezed lemon juice 3 cloves Garlic, Minced 2 Tb Dijon Mustard 2 Tb. Dry Oregano 1 Tb Fresh Thyme 2 Tb Fresh Chopped parsley 1 tsp. Fresh ground black pepper 1 Tb Fresh chopped rosemary Method: 1. Mix all ingredients together and pour over lamb, beef, poultry, shrimp or fish. Let  stand in the refrigerator for up to 2 hours. 2. Certain cuts of beef and bone-in lamb chops can go as long as overnight up to 12 hours. Tomato-Bell Pepper Relish Ingredients: 1 cup Mixed color bell peppers, small dice 1 cup Tomato concasse' ½ cup Olives, pitted, chopped (optional) 1/4 cup Minced Green onions 1 clove Garlic, minced 1 Tbls. Chopped fresh rosemary or Basil 3/4 cup Olive oil 1/4 cup Balsamic Vinegar As needed Salt and pepper to taste Method: Mix all ingredients together. Store in the refrigerator. Serve at room temperature.