Ingredients:
- 4 large tomatoes
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup minced fresh parsley
- 1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
- 1 garlic clove, minced 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 1 cup bread crumbs
- 1 egg
- 1 tablespoon 2 percent milk
- 3 tablespoons butter
- 3 tablespoons olive oil
Directions:
- Cut each tomato into four thick slices; place on paper towels to drain.
- Meanwhile, in a small bowl, beat the cream cheese, parsley, basil, garlic and salt until blended.
- Spread cream cheese mixture over eight tomato slices; top with remaining tomato slices.
- Place flour and bread crumbs in separate shallow bowls.
- In another bowl, whisk egg and milk.
- Coat the top and bottom of each sandwich with flour, dip into egg mixture, then coat with crumbs.
- In a large skillet, heat butter and oil over medium-hot heat.
- Fry tomato sandwiches in batches for 3-4 minutes on each side or until golden brown.
- Drain on paper towels.
