1 zucchini, shaved with a mandoline. I have this inexpensive version purchased at Sur La Table.
1 cup halved grape tomatoes
1 tablespoon apple cider vinegar
6 tablespoons olive oil
kosher salt and black pepper
2 large eggs, beaten
2 cups panko bread crumbs
4 chicken cutlets
1. Toss the zucchini, tomatoes, vinegar, 1 tablespoon of the oil and 1/4 teaspoon each salt and petter in a large bowl; set aside.
2. Place the eggs and bread crumbs in separate shallow bowls. Season the chicken with 1/2 teaspoon each salt and pepper Coat in the eggs (letting the excess drip off, then the bread crumbs, pressing gently to help them adhere.
3. Heat the remaining 5 tablespoons of oil in a large skillet over medium heat. Fry the cutlets, in batches, until the chicken is cooked through and the bread crumbs are golden brown, 2 - 4 minutes per side*
*Might need to add some more olive oil and sauté a little longer.
4. Serve the chicken with the zucchini salad.
