Pan-Fried Dill Tomatoes

• 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.

cucumber, cider vinegar, breadcrumbs, parmesan cheese, fresh dillweed, freshly ground pepper, salt, water, egg whites, tomato, olive oil

Taken from www.myrecipes.com/recipe/pan-fried-dill-tomatoes (may not work)