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Breaded Cutlet Italian Sandwich

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!

Courses ,
Time
Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins
Servings 2
Description

Servings x2

Ingredients
    Vegan Cutlet
  • 2 Slabs Extra-Firm Tofu (You need just 1 block, cut 2 cutlets)
  • 1 Cup Plant-Based Milk (Unsweetened, soy or oat)
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Flaxseed Meal (To make flax egg)
  • 3 Tbsp Water (To make flax egg)
  • 1 Cup Panko Bread Crumbs
  • 1/2 Cup All-Purpose Flour
  • 1 Tsp Smoked Paprika
  • 1 Tsp Garlic Powder
  • 1 Tsp Dried Basil Seasoning
  • 1 Tsp Oregano
  • 1 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1/2 Cup Neutral Oil (For frying)
    • Truffle Aioli
  • 1 Cup Vegan Mayo
  • 1 Tsp Truffle Oil
  • 1 Tsp Lemon Juice
  • 1 Garlic Clove (Minced)
  • Salt (To taste)
  • Ground Black Pepper (To taste)
    • Caramelized Onions
  • 1 Large Yellow Onion (Thinly sliced)
  • 1 Tbsp Olive Oil
  • 2 Tsp Maple Syrup (Or balsamic glaze)
  • Pinch of Salt
    • For Assembly
  • 2 Ciabatta (Toasted)
  • 1/2 Cup Mozarella Shreds
  • 1/2 Cup Arugula
Instructions
  1. 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.

  2. Make the Truffle Aioli

    Mix vegan mayo, truffle oil, lemon juice, minced garlic, salt, and pepper.

  3. 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.

  4. 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.

  5. Melt the Cheese

    Place fried cutlets in a pan, top with vegan cheese, and cover for 1-2 min until melted.

  6. Assemble the Sandwich

    Spread truffle aioli on toasted rolls.
    Layer arugula, caramelized onions, cheesy cutlet, and more aioli.

Read it online: https://itsromab.com/recipe/breaded-cutlet-sandwich/

Thank you for printing this recipe, I know you're going to love it!

Your foodie friend,

Roma B @itsromab