INGREDIENTS

INSTRUCTIONS

For the cheese, place bread crumbs, garlic, mustard, and pepper and
process until the mixture is smooth. Dredge the cheese in egg mixture
then in the bread crumbs. Then set a side. Once all the cheese is
coated heat a large saute pan with olive oil until smoking hot. Add
the cheese and brown each side well 2 to 3 minutes. Remove the cheese
from the pan and place on a tray.  For the sauce, place butter in a
medium size saute pan and on high  heat bring the butter up to a boil.
Once butter is boiling add  shallots, garlic, and herbs into the
mixture. Add lemon juice and  salt and pepper. Pour over the cheese and
serve hot.  This can be served as an appetizer or an entree. Make this
dish when  the tomatoes are very ripe and full of flavor. I like to use
yellow  tomatoes they are sweeter and have less acid. Again i like to
serve  this in a soup plate since the sauce has a broth consistency.
Converted by MC_Buster.  Per serving: 197 Calories (kcal); 18g Total
Fat; (81% calories from  fat); 2g Protein; 8g Carbohydrate; 41mg
Cholesterol; 126mg Sodium  Food Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 0  Fruit; 3 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”

Nutrition (calculated from recipe ingredients)
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Calories: 508
Calories From Fat: 172
Total Fat: 19.6g
Cholesterol: 40.6mg
Sodium: 302.5mg
Potassium: 1186.9mg
Carbohydrates: 76.5g
Fiber: 1.5g
Sugar: 2g
Protein: 12.4g