• 1/4 cup plus 2 Tbs. seasoned breadcrumbs
• 2 Tbs. lowfat milk
• 1 large egg, lightly beaten
• 1 lb. tofu, cut into 1 inch slices
• 1/4 cup virgin olive oil

Combine breadcrumbs, and salt and pepper to taste on a sheet of wax paper. Combine milk and egg in a shallow bowl and mix thoroughly. Dip tofu in milk mixture and dredge in breadcrumbs to coat thoroughly. Heat oil in a heavy nonstick skillet over medium high heat. Sauté tofu 5-7 minutes per side, or until browned.

Per serving: calories 185, fat 10.8g, 51% calories from fat, cholesterol 71mg, protein 13.1g, carbohydrates 10.6g, fiber 1.8g, sugar 1.3g, sodium 331mg, diet points 4.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.5, Lean meat: 0.3, Fat: 1.6, Sugar: 0.0, Very lean meat protein: 1.1

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The recommended wines are: Beaujolais, Chenin Blanc, or Chianti.