Prepare the salad by combining halved cherry tomatoes, cubed fresh mozzarella, and diced red onion in a medium bowl. Drizzle with extra virgin olive oil, sprinkle with salt, toss gently, and add hand-torn fresh basil. Let sit for at least 30 minutes.

Prepare the breading by mixing Italian seasoned breadcrumbs with grated Pecorino Romano cheese in a shallow bowl.

Pound chicken cutlets between plastic wrap to ¼ inch thick. Season with salt and pepper.

Set up a dredging station with flour, beaten eggs, and breadcrumb mixture. Dredge chicken in flour, dip in eggs, and coat with breadcrumbs.

Heat olive oil in a large skillet over medium-high heat. Fry chicken cutlets for 3-4 minutes on each side until golden brown.

To serve, place fried chicken on a plate and spoon the salad on top. Drizzle with more olive oil if desired.