Nothing says spring like green tomatoes. Although I didn't grow up eating green tomatoes, I've found that frying them makes a great dish. Green, unripe tomatoes should not be confused with the heirloom green zebra tomatoes. When a green zebra tomato is fully ripened, it's still green. You'll enjoy this simple combination of green tomatoes, meyer lemon and cheese.

7 green tomatoes sliced thick

14 slices of drunken goat cheese

1 cup of mache lettuce

1 cup of vegetable oil

Breading station

1 1/2 cups flour plus 1 tbsp of salt and 1 tbsp dried oregano

Eggwash: 1 cup of milk, 1 egg and 1 tsp of salt and 1 tsp oregano

Bread crumbs: 1 1/2 cup ground panko plus 1 tbsp of salt and dried oregano

Myer lemon ricotta sauce

1/2 cup of ricotta

1/3 cup of mayo

1 large myer lemon,  juice and zest 

For the breading station place the flour in one bowl, the eggwash in a second bowl, and the bread crumbs in a third bowl. Bread the tomato slices by dipping them first in the flour, then in eggwash, and finally in bread crumbs. Set the slices aside until ready to fry. To make the meyer lemon ricotta sauce, place all the ingredients in a bowl and mix well. Finish by seasoning with salt and pepper.

To fry the tomatoes, place a cup of vegetable oil in a cast iron skillet.  I prefer to pan fry most things because it takes less oil than deep frying and it's easier to clean up. Also it's fast and easy.  Heat the oil in the skillet to medium high and carefully place some of the green tomatoes in the pan. Fry for 1 to 2 minutes on each side or until they are golden brown. Drain the tomatoes on a paper towel and season lightly with salt. Fry the remaining tomatoes in batches.

To make an attractive presentation, place a generous spoonful of myer lemon sauce on the plate and arrange three tomatoes with mache  on top of the sauce. Finish the plate with slices of drunken goat cheese and a drizzle of extra virgin olive oil. And of course enjoy!