Marinade: Mix olive oil, lemon juice, salt, parsley, thyme, pepper, and cumin in a bowl. Slice the tempeh thinly and soak it in half of the marinade for 20-30 minutes to absorb the flavors.
Vegan egg: Combine the ground flaxseed with the rest of the marinade and let it sit for a few minutes to thicken.
Breading: Dip the tempeh slices into the flaxseed mixture, then coat them in breadcrumbs or panko (or gluten-free coating), ensuring they are well covered.
Cooking: Grease a baking sheet, place the Milanese, and drizzle with more oil. Bake at 200°C (390°F) for 20-25 minutes, flipping halfway through for even browning.
