Slice green tomatoes 1/2" thick
Dredge lightly in flour
Wash in egg
Mix panko and cornmeal and coat tomatoes evenly
Set aside for frying
Heat oil to 350F
Fry breaded green tomatoes for about 1 minute (or until golden brown and crispy)
Drain onto paper towel and season lightly with kosher salt
Top with desired amount of pimento, garnish with dressed arugula and top with Fresno peppers