TiNDLE Parmagiana

From our friends over at TiNDLE.








  • 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.

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