If the chicken breast are thick, cover them with wax paper and pound with a mallet or heavy can until they're about 1/2 inch thick. Mix the salt and pepper into the breadcrumbs. Get out three pie plates or trays. Place the breadcrumb mixture into one, the eggs in another, and the panko in the last, and line them up in that order.

Chop the tomatoes into bite-size pieces. Mix the olive oil and vinegar, toss with the tomatoes and parsely. Set tomato mixture aside.

Heat the safflower oil in a large pan. Dredge the first chicken breast in the breadcrumbs, then the egg, then the panko and place right into the hot pan (don't let it sit or it will get soggy). Do the same with the other chicken breasts. Cook each about 3 minutes per side, flipping with the underside is golden and crispy-looking. Check for doneness by cutting into one. The key is to cook them just until doneness, but not until they're dry, so stay and watch. Top immediatly with the tomato mixture and serve.

Serve : 4-6

Ready in : about 1/2 hour