Country-style Tomatoes

Country-style Tomatoes
The Skipper Bunch via T.O.H.

4 lrg tomatoes, each sliced in 4 slices
1 (80oz) pkg cream cheese, softened
1/4c minced fresh parsley
1-1/2 tsp minced fresh basil/1/2 tsp dried basil
1 galic clove, minced
1/4 tsp salt
1/4 c flour
1c panko breadcrumbs
1 egg
1 tbsp milk
3 tbsp butter
3 tbsp olive oil

---Place tomato slices on a paper towel to drain. Meanwhile in a bowl, beat cream cheese, parsley, basil, garlic and salt until blended. Spread mixture over 8 tomato slices. Place flour and breadcrumbs in seperate shallow bowls. In another bowl, whisk egg and milk. Coat tomatoe sandwiches in flour, dip in egg and then coat with crumbs. In a large skillet, heat butter and oil over med-high heat. Fry tomato sandwiches in batchs for 3 min each side or until golden brown. Drain on paper towels. Serve immediatly.