• 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

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.