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Panko-Crusted Beefsteak Tomatoes


1 large Big Beef Plus tomato, sliced in ¼-inch rounds (6 slices)
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
½ cup fresh cilantro (you can substitute with basil or any other fresh herb)
4 cloves of garlic
¼ cup olive oil
½ lime
pinch of salt
pinch of black pepper


  1. In a bowl, mix panko breadcrumbs with Italian seasoning and a pinch of salt and pepper.
  2. In another bowl, create a simple egg wash by mixing one egg with a splash of water.
  3. Coat the bottom of a medium sized pan with canola oil and turn to medium-high heat.
  4. Dip a slice of tomato in the egg wash and coat thoroughly. Then coat the tomato slice with seasoned panko bread crumbs.
  5. Pan-fry each slice of panko-coated tomato slice for about 2 minutes on each side until the panko is golden brown.
  6. 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!