Cut each tomato into 4 thick slices; place on paper towels to drain

Meanwhile in small bowl beat cream cheese, parsley, basil, garlic, and salt & pepper, until blended

Spread cream cheese mixture over 8 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 tomato sandwich with flour, then dip in egg mixture, then coat with breadcrumbs

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. serve immediately