Spring is trickling in which is a great time to enjoy the last of winter harvest and the beginning of Spring/Summer. This recipe was inspired by David Tanis recipe recently in the New York Times. I did make a few twists to the recipe based on the availability of ingredients. It totally did not disappoint and was absolutely delicious as I really got the flavors of Milanese without the meat! You can substitute the bread crumbs with gluten-free bread crumbs.
Serves 4 as a main course
Approximately 45 minutes prep time
Cast iron pan works best for preparing the crispy tofu as you need high heat!
1 (14 oz) package firm tofu ( I love Kodo firm tofu) – drained & cut into 8 slices
1/2 cup gluten-free flour
2 cups dried bread crumbs (can be gluten-free)
1/4 cup chopped parsley
1/4 cup chopped oregano
1 tablespoon roughly chopped drained capers
1 cup thinly sliced radicchio – toss in a bowl with a little Olive Oil & Lemon
Juice and let marinate while preparing everything else.
1 bunch broccoli rabe or broccolini (1 pound)
1 3/4 cups olive oil
2 garlic cloves minced
red pepper flakes
For the Broccolini/broccoli rabe – I like to simmer it lightly in a large sauce pan with a little water. I find it stay crispier this way removing and draining it when it is a little aldente.
A few minutes before serving, set oven to medium broil and heat for approx. 5 minutes. This gives the broccolini and nice flavor.
For the tofu – Pat dry the tofu and season with salt and pepper.
Put flour on a plate.
Beat egg and 1/3 cup olive oil in a medium bowl.
Sprinkle bread crumbs on a cookie sheet.
Working one at a time, drip a slice of tofu in the flour, lightly coating all sides. Place in the bowl with egg mixture.
Lift slices from egg mixture and set on crumbs in a single layer. Shower the top layer with crumbs and flip to coat well.
Repeat with remaining slices. If not using right away, refrigerate, uncovered for up to 4 hours, until ready to cook.
In a small bowl mix in parsley, capers, zest of one lemon and set aside reserving the rest of the lemon.
To cook the tofu, heat a large cast iron pan with enough olive oil to coat the whole pan. Once pan is hot, cook the breaded tofu cutlets without crowding until golden and crisp on all sides.
Transfer to a paper towel baking sheet.
To serve, surround the edge of each plate with radicchio.
Place broccolini in the middle of the plates and tofu cutlets on top.
Spoon some of the parsley-caper mixture onto each cutlet. Maybe a little drizzle on the radicchio.
Finish with a few lemon wedges on each plate.