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

Preparation

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.