1 Line a baking sheet with paper towels. Line up the tomato slices (12 slices in total) on a sparate baking sheet, and salt and pepper both sides

2 Set up a three-bowl breading station: your first bowl should contain the flour, the second a well-blended mixture of eggs and milk, and the third the cornmeal and breadcrumbs whisked together. Season each bowl with 0.5 teaspoon salt, a pinch of black pepper and a pinch of chili powder

3 Bread both sides of the tomato slices in the flour, then dip each slice into the egg-milk mixture, and finally coast the slices with the cornmeal mixture, making sure that each piece is thickly coated

4 Heat the oil in a cast-iron or ther heavy skillet, over medium-high heat. In batches, fry the tomatoes for 3 to 5 minutes on each side, until golden. Transfer the slices to the paper-towel-lined baking sheet to drain. Sprinkle with the salt. Carefully wipe the skillet clean with paper towels after frying each batch

5 Make the mint mayo: in a food processor, combine the egg yolks, lemon juice and salt; process for 30 seconds. Add the mint and process for more few seconds, until just combined

6 With the motor running, add the oil in a slow stream. If the mayo becomes too thick, thein it with water. Season the mayo with more lemon juice to taste

7 Spread each piece of bread with 1 tablespoon of mint mayo; refrigerate the remaining mayo. Top 6 slices of toast with 2 fried green tomates each, add a handful of watercress or rocket, and top with the remaining slices of bread