Process the bread crumbs, sun-dried tomatoes, oil and garlic together in a food processor until well combined.
Place flour in a wide shallow container, and place soy milk in a separate shallow container.
Place each thawed "chicken" cutlet in flour, then dip into soymilk, then coat well with sun-dried tomatoe bread crumbs.
Sautee over medium-high heat until lightly browned and well crisped.
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