Ingredients
4 large tomatoes1 package (8 ounces) cream cheese, softened1/4 cup minced fresh parsley1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil1 garlic clove, minced1/4 teaspoon salt1/4 cup all-purpose flour1 cup panko bread crumbs1 large egg1 tablespoon 2% milk3 tablespoons butter3 tablespoons olive oil
Preparation
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 heat. Fry tomato sandwiches in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels.
