Step 1

Mix together the tomatoes, mozzarella, red onion, and extra virgin olive oil. Season with salt to taste then set aside for at least 30 minutes before frying the cutlets.

Step 2

Heat a 1/2 inch of olive or vegetable oil in a large heavy pan to 370f.

Step 3

Meanwhile, mix together the breadcrumbs, Pecorino, and parsley.

Step 4

Pound the chicken to a 1/4 thick then season with salt and pepper on both sides.

Step 5

Dredge the chicken into flour and shake off the excess. Place cutlet into the egg and then into the breadcrumbs. Place all the breaded cutlets onto a baking sheet for easy frying.

Step 6

Fry the cutlets for 3-4 minutes per side then place on a wire rack or paper towel-lined baking sheet. Work in batches to not overcrowd the pan.

Step 7

Let the cutlets cool down for about 10 minutes before plating. To plate, add 1-2 cutlets to a plate and spoon a portion of the tomato salad on top. Tear a bit of the basil and drizzle some extra virgin olive onto each plate. Enjoy!