Panko-Crusted Beefsteak Tomatoes + Cilantro Garlic Pesto

By Matt Ma
August 17, 2016
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Author Notes: Panko is one of my favorite ingredients to use when cooking because I love the light and crunchy texture it adds to any vegetable or meat. For this recipe, I coated hearty slices of beefsteak tomatoes with lightly seasoned panko bread crumbs and pan-fried them to golden brown perfection. To top it off, I made a simple but flavorful cilantro garlic pesto that pairs perfectly with the fresh tomatoes. Enjoy this as a delicious appetizer or side to any meal! Matt Ma

Serves: 2 people

Panko-Crusted Beefsteak Tomatoes

  • 1 large beefsteak tomato
  • 1 cup panko bread crumbs and more if needed
  • 1 teaspoon italian seasoning
  • 1 large egg
  • dash of water
  • canola oil
  • pinch of salt
  • pinch of black pepper

Cilantro Garlic Pesto

  • 1/2 cup fresh cilantro (you can substitute with basil or any other fresh herb)
  • 4 cloves of garlic
  • 1/4 cup olive oil
  • 1/2 lime
  • pinch of salt
  • pinch of black pepper
  1. For the panko-crusted beefsteak tomatoes, start by slicing your tomato into 1/4 inch rounds. With a large beefsteak tomato, you should get around 6 large slices.
  2. In a separate bowl, mix panko breadcrumbs with italian seasoning and a pinch of salt and pepper.
  3. In another bowl, create a simple egg wash by mixing one egg with a splash of water.
  4. Coat the bottom of a medium sized pan with canola oil and turn to medium-high heat.
  5. Dip a slice of tomato in the egg wash and coat thoroughly. Then coat the tomato slice with seasoned panko bread crumbs.
  6. Pan-fry each slice of panko-coated tomato slice for about 2 minutes on each side until the panko is golden brown.
  7. For the cilantro garlic pesto, add cilantro, garlic, olive oil, juice of half a lime, salt, and pepper into a blender or food processor. Blend the mixture until all ingredients are well incorporated. Drizzle over tomatoes and enjoy!

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