3 large green bell peppers
2 large eggs, lightly beaten
2 cups milk
2/3 cup Italian-seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 cup all-purpose flour
Vegetable oil
Slice peppers into 1/4-inch rings; remove and discard seeds and membranes. Set aside.
Combine eggs and milk, stirring well. Combine bread crumbs and cheese, stirring well. Dip pepper rings in egg mixture and dredge in flour. Dip again in egg mixture and dredge in bread crumb mixture, coating well. Pour oil to depth of 2 inches into a Dutch oven; heat to 375 degrees. Fry green bell pepper rings 1 to 2 minutes or until golden, turning once. Drain on paper towels. Serve immediately.
