To make the remoulade sauce, combine below ingredients, and set in the refrigerator to congealed while you fry your tomatoes.

Chop tomatoes into desired slices.

Lay sliced tomatoes on a paper towel and sprinkle salt over them. Let sit for 2 minutes. This will allow all extra moisture to sweat out of the tomatoes.

Using three separate bowls, add flour in one and whisked eggs in the second. In the third bowl you're going to add your bread crumbs and below seasonings.

In a normal breading process, dip slice tomatoes in flower, then drenched in the eggs, then place in breadcrumbs and completely cover.

Using a deep pan add olive oil and butter to medium-high heat.

Carefully add in your tomatoes, be sure not to overcrowd the pan. I recommend frying 4 - 5 at a time.

Fry tomatoes for 1 - 2 minutes on both sides until golden brown.

Once done cooking, place tomatoes on paper towel to absorb excess oil. Let tomatoes cool for 1 to 2 minutes then serve!