Pan Fried Chicken Cutlets with Zucchini Salad

Crisp, shaved summer zucchini salad with ingredients fresh from the Sunday farmer's market and crunchy chicken cutlets are a delicious,easy to prepare, weekday dinner.

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.