Dip tomato slices, one at a time, into the flour mixture and coat each side. Set it back onto the plate. Once the tomatoes are dipped into the flour, let them rest for about 2-3 minutes, this will let the juices from the tomatoes stick to the flour. One at a time, dip them back into the flour to coat both sides, dip them in the milk mixture and then into the cornmeal, coating both sides. Place the tomato slices on a place.