Crispy Chicken Cutlets with Cherry Tomato Panzanella
"Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked...."
INGREDIENTS
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1/4 small onion, thinly sliced
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3 tablespoons distilled white vinegar, divided
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Kosher salt, freshly ground pepper
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6 tablespoons olive oil, divided
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1 cup torn country-style bread, (from about 1/4 small loaf)
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2 skin-on, bone-in chicken breasts
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2 tablespoons vegetable oil
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1 pound cherry tomatoes
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Pinch of sugar
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3/4 cup parsley leaves with tender stems
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