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Combine sour cream, garlic, cilantro and salt in a small bowl. Reserve half of the mixture for dipping. Place the remaining mixture in a shallow dish and whisk in milk until combined. In another shallow dish, combine crushed potato chips, thyme, black pepper and cayenne. Place flour in a third shallow dish.
Dip tomato slices in flour, turning to coat; shake off excess. Dip in sour cream-milk mixture, then in potato chip mixture.
Heat 2 tablespoons butter and 2 tablespoons oil in an extra-large skillet over medium heat. Add half of the coated tomato slices; cook about 4 minutes or until crisp and golden, turning once halfway through cooking. Drain on paper towels. Add the remaining 1 tablespoon each butter and oil to the pan. Add the remaining tomato slices; cook as above. Serve with the reserved sour cream mixture for dipping.