Dip each slice of cheese into egg whites and then coat in breadcrumbs. Place cheese slices on a baking sheet and refrigerate 15 minutes.
Melt butter with oil in a large saut pan over medium-high heat. Place cheese slices in pan and cook 2 minutes per side or until browned but not melted.
Place mixed greens on 6 salad plates. Top each with 2 cheese slices plus tomatoes and pine nuts. Drizzle with vinaigrette dressing, or serve on the side.
|Serving Size 1|
|Amount Per Serving|
|Calories 467||Calories from Fat 0|
|% Daily Value*|
|Total Fat 34g||52%|
|Saturated Fat 14g||69%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||8%|