Ingredients

• 1 8 ounce carton dairy sour cream
• 6 cloves garlic, minced
• 1 Tablespoon snipped fresh cilantro
• 1/8 teaspoon salt
• 1/4 cup milk
• 2 cups crushed potato chips (about 5 ounces)
• 1 Tablespoon snipped fresh thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup all-purpose flour
• 2 large firm green tomatoes (about 1 pound total), sliced 1/4 inch thick
• 3 Tablespoons  butter
• 3 Tablespooms  olive oil

Preparation

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