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Pan Fried Dill Tomatoes Recipe
|Peeled diced cucumber||1 Cup (16 tbs) (1 Medium Size)|
|Cider vinegar||1 Tablespoon|
|Fine dry breadcrumbs||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Chopped fresh dill weed||2 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Egg whites||2 , lightly beaten|
|Tomatoes slices||10 (3 Medium Tomatoes, 1/2 Inch Thick Slices)|
|Olive oil flavored vegetable cooking spray||1|
Serving size: Complete recipe
Calories 450 Calories from Fat 155
% Daily Value*
Total Fat 18 g27.1%
Saturated Fat 8.6 g42.8%
Trans Fat 0 g
Cholesterol 39.6 mg
Sodium 1328.3 mg55.3%
Total Carbohydrates 41 g13.7%
Dietary Fiber 5.4 g21.8%
Sugars 9.2 g
Protein 32 g64.3%
Vitamin A 75.3% Vitamin C 74.7%
Calcium 65.6% Iron 28%
*Based on a 2000 Calorie diet
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 slices; cook 1 minute on each side or until golden.
Serve warm with cucumber mixture.