In a medium bowl, combine diced cherry tomatoes, red onion, balsamic vinegar, olive oil, minced garlic, salt, pepper, and chopped basil. Stir well and let sit to marinate while preparing the chicken.
Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, garlic powder, Italian seasoning, salt, and pepper. Dredge each chicken breast in flour, then dip in eggs, and coat with the breadcrumb mixture.
Heat olive oil in a large skillet over medium heat. Fry the chicken cutlets for 3–4 minutes per side or until golden brown and cooked through. Work in batches if needed to avoid overcrowding.
Once all cutlets are cooked, top each with a generous handful of shredded mozzarella. Cover the skillet with a lid or transfer to a 400°F oven for a few minutes to melt the cheese.
Plate the cheesy chicken cutlets and spoon the fresh bruschetta topping over each piece just before serving.
