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Ingredients 1/2 cup vegan mayo 1/2 cup vegan parmesan or nutritional yeast 2 small garlic cloves, minced 2 tsp capers in brine 2 tbsp fresh squeezed lemon juice 2 tsp dijon mustard 2 tsp vegan Worcestershire sauce (gluten free if needed) 1/2 tsp salt, or to taste freshly ground black pepper to taste Instructions Combine all ingredients and blend together with an immersion blender or upright blender
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My slicing trick here will make three sandwich-size cutlets from each chicken breast, which are then marinated for 4 hours in the brine
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