Step 1

Set up your assembly line by placing three wide bowls or dishes with sides high enough to hold the flour in one, the eggs in another and the bread crumbs in the last and a plate.

Step 2

In the first bowl add the flour.

Step 3

In the second bowl, combine the eggs and milk.

Step 4

In the third bowl mix together the breadcrumbs, salt and pepper.

Step 5

At the end of the assembly line, place a cookie sheet for the breaded green tomatoes.

Step 6

Turn on the oven to a keep warm setting and cover a cookie sheet in paper towels.

Step 7

Slice your green tomatoes about a quarter of an inch thick and place them next to your flour bowl. Typically, I discard the tops and bottoms because they don't make nice slices.

Step 8

Working through your assembly line, dredge your tomatoes in the flour to give it a thin coating.  Shake off any excess.

Step 9

Next, dip your tomato slice in the egg/milk mixture to coat it completely.

Step 10

Move the tomato to the breadcrumbs and fully coat by pressing the tomato to help the breadcrumbs stick.

Step 11

Move the breaded tomato to the cookie sheet at the end of the line.

Step 12

Repeat the last four steps for all your tomato slices.

Step 13

In a medium skillet add enough oil to coat the bottom of the pan with about an 1/8th inch of oil and heat over a medium burner.

Step 14

When the pan is hot add tomatoes and pan fry.

Step 15

Fry each side until golden brown and then flip.

Step 16

When the first batch of tomatoes is done, place them on the cookie sheet with paper towels and place in the oven to keep warm.

Step 17

If the oil gets mucky with breadcrumbs and flour, wipe it out with a paper towel (it will be hot...be careful) and add more oil. (Make sure you wait for the oil to heat back up before starting frying again.)

Step 18

Add the chevre and cream cheese to the bowl of a stand mixer. (If you don't have a stand mixer this can be mixed by hand with a wooden spoon, but will give your forearms a workout).

Step 19

Beat the cheeses until it is soft and fluffy.

Step 20

Add the chopped chives, tarragon and basil.

Step 21

Mix in the bowl until blended. As it mixes some of the color of the herbs will bleed into the cheese.  Its a good thing.

Step 22

On low speed on your mixer, slowly add in the cream and then turn it up to high to whip.

Step 23

Season with salt and pepper to taste.

Step 24

Spoon the cheese mixture into a piping bag with a large star tip.

Step 25

When you're ready to serve the tomatoes, pipe a dollop of the cheese on top of each tomato and top with a fresh herbs.