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