Pan-Fried Dill Tomatoes

Name: Pan-Fried Dill Tomatoes
Ingredients: 1 cup peeled, diced cucumber (about 1 medium); 1 tablespoon cider vinegar; 3/4 cup fine, dry breadcrumbs; 3 tablespoons grated Parmesan cheese; 2 tablespoons chopped fresh dillweed; 1/4 teaspoon freshly ground pepper; 1/8 teaspoon salt; 2 tablespoons water; 2 egg whites, lightly beaten; 10 (1/2-inch-thick) slices tomato (about 3 medium tomatoes); Olive oil-flavored vegetable cooking spray

11 ingredients

2 steps

Ingredients

1 cup peeled, diced cucumber (about 1 medium)
1 tablespoon cider vinegar
3/4 cup fine, dry breadcrumbs
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh dillweed
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
2 tablespoons water
2 egg whites, lightly beaten
10 (1/2-inch-thick) slices tomato (about 3 medium tomatoes)
Olive oil-flavored vegetable cooking spray

Directions

1

Combine cucumber and vinegar; set aside. Combine breadcrumbs and next 4 ingredients. Combine water and egg whites, stirring well with a wire whisk. Dredge tomato slices in breadcrumb mixture, and dip in egg white mixture. Dredge in breadcrumb mixture again.
2

Heavily coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add tomato; cook 1 minute on each side or until golden. Serve warm with cucumber mixture.