Crispy Chicken Cutlets with Roasted Tomatoes, Feta & Herbs

1. To a baking dish, add tomatoes, minced garlic, Italian seasoning, onion powder, garlic powder, salt, pepper, and olive oil. Bake at 375°F for 30 minutes.
2. Strain the roasted tomatoes and then add raw red onions, feta cheese, fresh basil, and fresh parsley.
3. For the chicken cutlets, dip each piece of chicken in egg.
4. In a separate bowl, combine panko bread crumbs, Italian seasoning, onion powder, garlic powder, salt, pepper, and 21 seasoning salute. Dip the egg-coated chicken into this mixture, ensuring it's fully coated.
5. Fry the breaded chicken cutlets on the stove in olive oil until crispy and cooked through.