Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and set aside.

Whisk eggs with all the spices. Dip each

cutlet in egg mixture and then in bread

crumbs. (If you have extra egg mixture, you can double dip — egg, bread crumbs, egg, bread crumbs.) Lay on prepared baking sheet.

Drizzle olive oil on the cutlets. Cover

loosely with parchment paper and bake for 20 minutes. Remove from oven.

Alternatively, preheat a grill pan. Spray

with cooking spray and drizzle with a little oil. Grill each breaded cutlet for approximately five minutes on each side or until done.

Let the vinegar and soy milk mixture sit until thickened and curdled.

Whisk together with all the remaining ingredients until well combined or blend with an immersion blender.

Taste and adjust seasoning if necessary. Refrigerate until using. This lasts in the fridge for at least two weeks. Pour some on your salad too — it’s really good!