Tomatoes Country Style


1/4 c. minced parsley
1/8 tsp. Salt
8 oz. pkg. cream cheese, softened
1 tsp. fresh basil OR 1/2 tsp. Dried
4 beefsteak or other large tomatoes
1/2 c. all-purpose flour
1 egg, beaten with 1 tbs. milk
2/3 c. dry bread crumbs
3 tbs. butter
3 tbs. olive oil

Process in blender the parsley, salt and
cream cheese; add basil. Cut tomatoes into
12 even slices about 1/2" thick.
Spread 6 slices with 2 tbs. cream cheese
mixture; top with remaining slices.
Dip each in flour, then in egg mixture
and then crumbs. Fry on both sides
over medium heat. Garnish with fresh basil.