Panko-Crusted Beefsteak Tomatoes + Cilantro Garlic Pesto
Matt Ma
Photo by Matt Ma
- Serves
- 2 People
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!
Ingredients
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
Featured Video
Directions
- Step 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.
- Step 2
In a separate bowl, mix panko breadcrumbs with italian seasoning and a pinch of salt and pepper.
- Step 3
In another bowl, create a simple egg wash by mixing one egg with a splash of water.
- Step 4
Coat the bottom of a medium sized pan with canola oil and turn to medium-high heat.
- Step 5
Dip a slice of tomato in the egg wash and coat thoroughly. Then coat the tomato slice with seasoned panko bread crumbs.
- Step 6
Pan-fry each slice of panko-coated tomato slice for about 2 minutes on each side until the panko is golden brown.
- Step 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!