1/4 cup canola or vegetable oil, plus more as needed
1/3 cup flour
1 large egg, lightly beaten
1/2 cup cornmeal, breadcrumbs or panko
Salt and freshly ground pepper, to taste
dash of chipotle powder, optional
2 medium firm green tomatoes, sliced 1/4-inch thick
Heat the oil in a cast-iron skillet over medium-low heat. Place the flour, egg and cornmeal in separate bowls and season with salt and pepper. Add the chipotle powder, if using, to the cornmeal. Dredge tomato slices, one at a time, in the flour, shaking off excess. Then dip into egg, shaking off excess and coat with cornmeal.
Place in skillet with heated oil and cook for about 4 minutes on each side, or until golden. Repeat with remaining tomatoes. Drain on a paper towel-lined dish and serve immediately.