In a medium saucepan set over medium heat, add 1 tablespoon of olive oil. Once warm, sauté the diced onion and minced garlic until softened and translucent, approximately 5 minutes. Add the drained tomatoes and chopped roasted red peppers, and cook until thoroughly heated, about 3–4 minutes.

Transfer the mixture to a blender and purée until smooth. Return the sauce to the saucepan over low heat. Stir in 2 tablespoons of the chopped parsley and the red wine vinegar, then season with kosher salt and freshly ground black pepper to taste. Keep the sauce warm while preparing the chicken.

In three separate shallow bowls, prepare your dredging setup:

Bowl 1: Place the all-purpose flour.

Bowl 2: Whisk together the eggs and Dijon mustard until smooth.

Bowl 3: Mix the panko breadcrumbs with the remaining 2 tablespoons of chopped parsley.

Pat the chicken cutlets dry with a paper towel. Dredge each cutlet first in the flour, coating both sides and shaking off excess. Then dip into the egg and mustard mixture, ensuring an even coat. Finally, press each cutlet into the breadcrumb mixture until well coated. Set aside on a plate.

In a large nonstick skillet set over high heat, warm 4 tablespoons of olive oil. Once the oil is hot, carefully place the breaded chicken cutlets into the skillet, working in batches if necessary. Sauté for approximately 2–3 minutes per side, or until both sides are golden brown and the chicken is cooked through.

Once cooked, transfer the cutlets to a paper towel-lined plate to remove any excess oil, then place on a cooling rack to maintain crispness while cooking the remaining pieces.

Add the remaining 2 tablespoons of olive oil to the skillet and repeat the process with the remaining breaded chicken.

Plate each chicken cutlet and top with a generous spoonful of the warm roasted pepper and tomato sauce. Garnish with additional parsley, if desired. Serve immediately.