Panino con Cotoletta alla Milanese – Indulge in a crispy, savory Vegan Milanese Sandwich inspired by Italian flavors! Layers of golden breaded tofu cutlets, melty vegan cheese, caramelized onions, and peppery arugula are slathered with luxurious truffle aioli, all nestled in a toasted ciabatta roll. Perfect for a gourmet lunch or hearty dinner, this plant-based twist on a classic Milanese panino is bursting with texture and bold, comforting flavors.
Fun fact: This recipe was created with my creator friend @justincooksgood to announce a group trip to Italy that we are hosting!
Breaded Cutlet Italian Sandwich
Description
Servings x2
Ingredients
Vegan Cutlet
Truffle Aioli
Caramelized Onions
For Assembly
Instructions
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Caramelize the Onions
Heat olive oil in a pan over medium-low heat.
Add onions and cook, stirring occasionally, for 15-20 min until golden.
Stir in maple syrup or balsamic vinegar.
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Make the Truffle Aioli
Mix vegan mayo, truffle oil, lemon juice, minced garlic, salt, and pepper.
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Prepare the Cutlets
In a bowl, whisk plant milk, Dijon, and flax egg.
In another bowl, mix flour, panko, paprika, garlic powder, oregano, basil, salt, and pepper.
Dip tofu slabs in wet batter, then coat in breadcrumbs.
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Fry the Cutlets
Heat neutral oil in a pan over medium heat.
Fry each cutlet for 3-4 min per side until golden and crispy.
Drain on a paper towel.
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Melt the Cheese
Place fried cutlets in a pan, top with vegan cheese, and cover for 1-2 min until melted.
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Assemble the Sandwich
Spread truffle aioli on toasted rolls.
Layer arugula, caramelized onions, cheesy cutlet, and more aioli.