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 ⓘ
Instructions
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
521
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).