In frying pan over medium heat, sauté onions in vegetable broth until translucent or slightly brown. Transfer onions to food processors. Add remaining cutlet ingredients and pulse until dough-like consistency.

Using hands, form two cutlets on plate. Transfer to refrigerator while you prepare breading.

In bowl, combine oat milk and egg replacer mixture. On plate, mix panko with salt and pepper and set aside.

Preheat oven 425 degrees F. Remove cutlets from refrigerator.

Lightly dust each cutlet with flour. Carefully soak cutlets with wet mixture. Remove from liquid and press directly into breadcrumbs and flip until completely coated.

Bake 20 minutes, then flip and cook additional 5-10 minutes or until browned.

Garnish with arugula, parmesan shavings and lemon wedges. Serve immediately.