
TiNDLE Parmagiana
From our friends over at TiNDLE.
4
servings
60
min
??
calories
Ingredients
- 100g (3½ oz) vegan mozzarella cheese
Tomato Pomodoro
- 120g (4¼ oz) cherry tomatoes
- 2 tbsp olive oil
- 3 garlic cloves, chopped
- 50ml (1¾ oz) white wine, for deglazing^
- ¼ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp dried basil
- 1 tsp salt
- 1 tsp sugar
Breaded TiNDLE Cutlets
- 200g (7 oz) TiNDLE, formed into two fillets
- 100g (3½ oz) wheat flour
- 20g (¾ oz) corn flour
- 120ml (4 oz) water
- ½ tsp salt
- 70g (2½ oz) breadcrumbs
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
Instructions
Tomato Pomodoro
- Roast cherry tomatoes in an oven at 160°C (320°F) for 20 minutes, until tomatoes blister and become fragrant.
- Puree tomatoes in a food processor to form a chunky sauce
- Heat olive oil in a pan at low heat. Add garlic and cook for 1 minute.
- To make tomato pomodoro, add in blended tomatoes, herbs, salt and sugar. Cook for 15 minutes until the sauce becomes deep red. Deglaze pan occasionally with white wine.
- Add some water if the sauce becomes too dry. Remove from heat and set aside.
Breaded TiNDLE Cutlets
- Make wet batter by whisking wheat our, corn our, salt with water.
- Make dry batter by mixing breadcrumbs, black pepper and herbs.
- Coat TiNDLE Thy llets in wet batter, followed by dry batter.
- In a deep fryer or a pot of hot oil, deep fry cutlets at 160°C (320°F) for 3 minutes, until batter rms and browns.
- Place cutlets on a baking tray. Coat with tomato pomodoro and mozzarella cheese.
- Bake in the oven at 150°C (302°F) for 5 minutes until the internal temperature reaches 75°C (167°F).
- Serve TiNDLE parmigiana alongside salad or fries.