Double Crunchy Baked Tofu Cutlets

• 1 x salt to taste
• 4 slices tofu 2 packages, firm, slice into 4 1-inch thick slices, and pat dry
• 4 slices bread hearty white and sandwich, torn into 1-inch pieces
• 2 tablespoons shallots minced, 1 small one
• 4 cloves garlic medium sized, or 2 to 3 large sized, or to taste, minced or pressed
• 2 tablespoons olive oil or canola oil, or any vegetable oil
• 1 x black pepper freshly ground
• 2 1/2 tablespoons parmesan, parmigiano-reggiano cheese, grated
• 1/2 teaspoon thyme freshly minced
• 6 tablespoons flour, all-purpose
• 3 large egg whites
• 3 tablespoons dijon mustard
• 1 x lemon wedges, to serve

1. Postion the rack to the middle of the oven and preheat the oven to 350F (180C) degrees.
2. Add bread in a food processor, pulse until a coarse meal forms, 10 to 15 seconds, and it makes about 3 1/2 cups of bread crumbs.
3. Place the crumbs to a rimmed baking sheet and add sprinkle the shallots, garlic, oil, generous pinch of each salt and black pepper.
4. Toss until evenly coated and well blended.
5. Bake until dry and deep golden brown, 14 to 16 minutes, stirring twice or three times during baking.
6. (Leave the oven on)
7. Let the bread crumbs cool to the room temperature.
8. Mix the crumbs together with the parmesan, thyme, and parsley.
9. In a shallow plate, whisk the egg whites and mustard until well blended, whisk in 6 tablespoons flour until almost smooth, with a few small lumps.
10. Turn up the oven temperature to 425F (220C) degrees.
11. Coat the wire rack with cooking spray and set in a rimmed baking sheet.
12. Season the tofu with freshly ground black pepper.
13. With the tongs, coat the tofu slice with the egg mixture, allow the excess to drip off.
14. Coat all sides of tofu with the bread crumb mixture, pressing gently to let the chop evenly coated on all sides.
15. Place the breaded tofu to the wire rack.
16. Repeat the same steps with the remaining 3 slices.
17. Bake until the crumbs are golden, brown and crunchy, 20 to 25 minutes.
18. Serve warm with the lemon wedges.

salt, firm, bread hearty, shallots, garlic, olive oil, black pepper, parmesan, thyme, flour, egg whites, dijon mustard, lemon wedges

Taken from recipeland.com/recipe/v/double-crunchy-baked-tofu-cutle-52282 (may not work)