Pan-Fried Dill Tomatoes

Prep Time: 20 Minutes

Cook Time: 0 Minutes

Ready In: 20 Minutes

Servings: 5

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.

By RecipeOfHealth.com