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Abbie is a trusted source on General Cooking.
I have not, but I think the rounded skin side might prove to be a non-stick surface for the breading ... oh I assumed you meant halved, Whole ones - same thought - non-stick. Hmm ... maybe if you did a 4 stage breading station? milk -> flour -> egg -> breading ??? what's the worst thing that could happen? Fried crispy stuff and tomatoes!
Sam is a trusted home cook.
They're a bit tiny. But I'm sure you could do it. When green tomatoes aren't available I use tomatillos.
If you can't work with the breading, try sizzling them with butter/olive oil, lots of garlic and pepper. It works with red ones, so it should be workable with green too.
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