Prep the Chicken:

1. Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound to ¼″ thickness.
2. Season both sides with salt and pepper.

Set Up Dredging Station:

1. In one shallow dish, spread the flour.
2. In a second, beat the eggs.
3. In a third, spread the panko breadcrumbs.

Bread the Chicken:

1. Dredge each piece first in flour, shaking off excess.
2. Dip into the beaten egg, then press into panko to coat evenly.

Fry the Schnitzel:

1. Heat canola oil in a large skillet over medium-high heat until shimmering.
2. Fry the breaded chicken 3–4 minutes per side, until golden brown and cooked through (internal 165°F).
3. Transfer to a paper-towel-lined plate to drain.

Make the Cherry Tomato Salsa:

1. Halve the cherry tomatoes. Dice both bell peppers and the red onion.
2. In a mixing bowl, combine sugar, vinegar, and mustard seeds; whisk until sugar dissolves.
3. Add tomatoes, peppers, and onion. Season with salt and pepper; toss gently.

Serve:

1. Place schnitzel on serving plates. Spoon cherry tomato salsa over each cutlet.
2. Garnish with an extra sprinkle of mustard seeds or fresh herbs if desired.