Crispy Chicken Cutlets with Cherry Tomato Panzanella

From Bon Appétit we had Crispy Chicken Cutlets with Cherry Tomato Panzanella for dinner tonight. Delicious crispy cutlets and the Panzanella was perfectly seasoned. A nice way to end a weekend.

From Bon Appétit,  Crispy Chicken Cutlets with Cherry Tomato Panzanella

Ingredients-
¼ small onion, thinly sliced
3 tablespoons distilled white vinegar, divided
Kosher salt and freshly ground black pepper
6 tablespoons olive oil, divided
1 cup torn country-style bread, (from about ¼ small loaf)
1 skin-on, bone-in chicken breasts
2 tablespoons vegetable oil
1/2 pound cherry tomatoes
Pinch of sugar
¾ cup parsley leaves with tender stems

Method-
Combine onion and 2 Tbsp. vinegar in a small bowl. Season with salt and pepper; set aside.

Heat 2 Tbsp. olive oil in a large skillet over medium-high. Add bread; season with salt and pepper. Cook, tossing, until golden brown, 5–8 minutes. Transfer to a medium bowl. Wipe out skillet.

Using a thin, sharp knife, cut bones and cartilage from chicken breasts. Pound chicken between 2 sheets of plastic wrap to ¼" thick; season with salt and pepper.

Heat 1 Tbsp. vegetable oil in skillet over medium-high. Cook 1 chicken breast, skin side down, until golden brown and nearly cooked through, about 4 minutes. Turn and cook until cooked through, about 1 minute more; second side will not brown. Transfer to a platter. Repeat with remaining cutlet and 1 Tbsp. vegetable oil (no need to wipe out skillet).

Cut half of tomatoes in half. Heat 2 Tbsp. olive oil in same skillet over medium-high. Add whole tomatoes; season with salt and pepper. Cook, tossing occasionally, until lightly blistered and starting to burst, about 5 minutes. Toss in sugar and remaining 1 Tbsp. vinegar. Transfer to bowl with croutons. Add pickled onion with pickling liquid, halved tomatoes, parsley, and remaining 2 Tbsp. olive oil and toss. Serve chicken with panzanella spooned over.