Name: Crispy Chicken Cutlets with Cherry Tomato Panzanella
Yield: 4 servings
Ingredients: 1/4 small onion, thinly sliced; 3 tablespoons distilled white vinegar, divided; Kosher salt, freshly ground pepper; 6 tablespoons olive oil, divided; 1 cup torn country-style bread, (from about 1/4 small loaf); 2 skin-on, bone-in chicken breasts; 2 tablespoons vegetable oil; 1 pound cherry tomatoes; Pinch of sugar; 3/4 cup parsley leaves with tender stems

Photo showing Alison Roman's crispy chicken recipe cutlets on a plate with cherry tomatoes and herbs.

Photo by Christopher Testani

Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.

Recipe notes

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