Preheat oven to 400˚F. Cut each package of Tofu in half lengthwise, then slice in half to make 4 pieces. Makes 8 pieces total.

Mix bread crumbs parsley, oregano, Parmesan and garlic together in large bowl. 

Place beaten eggs and flour in separate bowls.

Coat Tofu with flour, dip in eggs then in seasoned bread crumbs.

Place lemon halves in small baking pan in oven for 15 minutes or until nicely caramelized and browned.

Heat large skillet, coat the bottom with olive oil. Place breaded Tofu in skillet and sauté on both sides until browned. Serve with roasted lemons.

Make light lemon broth by melting butter in small pan over medium heat. Add stock and lemon juice. Simmer for 2 to 3 minutes. Pour over Tofu. Makes 4 servings.

 

Crispy House Tofu Milanese with Roasted Lemon by Billy Strynkowski, executive chef of Cooking Light Magazine: Chef Strynkowski channels the flavors of Italy and lightens up the traditional Milanese with House Foods Extra Firm Tofu, resulting in a crispy, perfectly seasoned starter or main dish. Chef  Strynkowski’s healthy and delicious recipes and helpful cooking tips have gained him a large national following. 

This recipe can be made in less than 40 minutes and serves a family of four for fewer than twenty dollars.