Chicken Cutlets With Burst-Tomato Sauce

Step 1

Heat¼ cup extra-virgin olive oilin a small saucepan over medium-high. Add2 tsp. fennel seedsand2 tsp. mustard seeds; cook, swirling pan, until fragrant and oil around seeds is sizzling, about 1 minute. Transfer spiced oil to a medium heatproof bowl.

Step 2

Place¼ cup all-purpose flouron a large plate. Working one at a time, place4 skinless, boneless chicken breasts, patted dry, between 2 large sheets of wax paper or plastic wrap. Using a meat mallet or rolling pin, pound on a surface to ¼" thick. Season cutlets all over withkosher saltandfreshly ground pepper, then press into flour to lightly coat on both sides.

Step 3

Heat3 Tbsp. extra-virgin olive oilin a large skillet over medium-high. Working in 2 batches and adding more oil to pan between batches if needed, cook cutlets until golden underneath, about 3 minutes. Turn over and cook on other side until cooked through, 1–2 minutes. Transfer to a plate.

Step 4

Heat remaining3 Tbsp. extra-virgin olive oilin same skillet over medium-high. Arrange1½ lb. cherry tomatoesin a single layer and cook, undisturbed, until blistered underneath, 1–2 minutes. Season with abig pinch of saltand cook, shaking pan occasionally, until softened, 1–2 minutes. Using a potato masher or spoon, carefully press down on tomatoes to burst and release seeds. Cook, stirring, 30 seconds, then transfer tomato sauce to bowl with spiced oil. Stir in3 garlic cloves, finely grated,one 2"-piece ginger, peeled, finely grated, and1 Tbsp. red wine vinegar; season with more salt if needed.

Step 5

Place a chicken cutlet on each plate. Spoon some tomato sauce over and top withcilantro leaves with tender stems.