Tomatillos, fresh - 6
Eggs - 2
Bread Crumbs - 4 cups
Remove the outer paper like shell from the tomatillos. Sometimes they can be a little sticky so give them a quick wash. Core them like you would a tomato and slice them thick enough that they hold together. Beat the eggs. Dip the tomatillos in the egg and them bread them lightly.
Pan fry the tomatillos in a little canola oil until golden brown and serve immediately.
