Cut unpeeled tomatoes into 1/2-inch slices; sprinkle slices with the salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.
Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In a skillet fry the coated tomato slices, half at a time, in hot oil over medium heat for 4 to 6 minutes on each side or until brown. (If tomatoes begin to brown too quickly, reduce heat to medium-low. If necessary, add additional oil.) If desired, season to taste with additional salt and black pepper.