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
Ingredients
- Panko-Crusted Beefsteak Tomatoes
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1
large beefsteak tomato
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1 cup
panko bread crumbs and more if needed
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1 teaspoon
italian seasoning
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1
large egg
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dash of water
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canola oil
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pinch of salt
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pinch of black pepper
- Cilantro Garlic Pesto
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1/2 cup
fresh cilantro (you can substitute with basil or any other fresh herb)
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4
cloves of garlic
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1/4 cup
olive oil
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1/2
lime
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pinch of salt
-
pinch of black pepper
Directions
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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.
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In a separate bowl, mix panko breadcrumbs with italian seasoning and a pinch of salt and pepper.
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In another bowl, create a simple egg wash by mixing one egg with a splash of water.
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Coat the bottom of a medium sized pan with canola oil and turn to medium-high heat.
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Dip a slice of tomato in the egg wash and coat thoroughly. Then coat the tomato slice with seasoned panko bread crumbs.
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Pan-fry each slice of panko-coated tomato slice for about 2 minutes on each side until the panko is golden brown.
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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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