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Position a rack in lower third of oven; preheat to 425°F. Coat a large baking sheet with cooking spray.
Sprinkle tomatillos with salt and pepper. Combine flour, garlic powder and Creole (or Cajun) seasoning in a shallow dish. Lightly beat eggs in another dish. Put breadcrumbs in a third dish. Dredge the tomatillos in the flour mixture, dip in the egg and then coat both sides with breadcrumbs. Place on the prepared baking sheet and generously coat with cooking spray.
Bake the tomatillos, turning once, until golden brown, 10 to 12 minutes.
Meanwhile, combine ketchup and mayonnaise in a small bowl. Serve the tomatillos with the dipping sauce.