Heat Canola Oil (1 cup) over medium heat in a large skillet. Increase or reduce the quantity of oil based on the size – use enough oil that the bottom of the pan is coated with about 1/4-inch of oil.
While the oil heats, slice the Green Tomato (2) in half-inch slices, discarding the ends.
In a medium bowl, whisk together the Egg (1) and Milk (1/4 cup). Pour the All-Purpose Flour (1/2 cup) on one small plate. Then on another small plate, combine the Panko Breadcrumbs (3/4 cup), Salt (1 teaspoon) and Ground Black Pepper (1/2 teaspoon).
One slice at a time, coat each tomato slice with flour, shaking off additional flour. Dredge the slice in the egg mixture, flipping a time or two until the egg sticks to the flour. Then place in t panko crumbs and coat each side thoroughly.
By the time each tomato has been coated, the oil should be hot. It will be glistening and smoking slightly. Use a pair of tongs to carefully place tomatoes into the pan. Leave at least a half-inch of space between the tomatoes.
Allow the tomatoes to cook for 30-45 seconds or until the panko has browned, then flip each slice. Cook for about a minute more until the second side has browned. Remove tomatoes to a plate lined with paper towels to soak up some grease.
Once all tomatoes are cooked, transfer them to a serving plate adjacent to one another, not stacked. Add about a tablespoon of Pimento Cheese (1/2 cup) to each tomato, followed by about a teaspoon of Mint Jelly (3 tablespoon).