Pan-Fried Dill Tomatoes

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 115
  • Calories from fat: 20%
  • Fat: 2.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 5.9g
  • Carbohydrate: 18.6g
  • Fiber: 2.5g
  • Cholesterol: 2mg
  • Iron: 0.0mg
  • Sodium: 282mg
  • Calcium: 0.0mg


  • 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


  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.
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