Name: Crispy Chicken Cutlets with Cherry Tomato Panzanella
Yield: 4 Servings
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); 2 skin-on, bone-in chicken breasts; 2 tablespoons vegetable oil; 1 pound cherry tomatoes; Pinch of sugar; ¾ cup parsley leaves with tender stems

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Christopher Testani

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

Recipe notes