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.

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