How to Make It
Toss the zucchini, tomatoes, onion, vinegar, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper in a large bowl; set aside.
Place the eggs and bread crumbs in separate shallow bowls. Season the chicken with ½ teaspoon each salt and pepper. Coat in the eggs (letting the excess drip off), then the bread crumbs, pressing gently to help them adhere.
Heat the remaining 5 tablespoons of oil in a large nonstick skillet over medium heat. Fry the cutlets, in batches, until the chicken is cooked through and the bread crumbs are golden brown, 2 to 4 minutes per side.
Serve the chicken with the zucchini salad.