Crispy Chicken Cutlets with Cherry Tomato Panzanella

1/4 small onion, thinly sliced 3 tablespoons distilled white vinegar, divided Kosher salt, freshly ground pepper 6 tablespoons olive oil, divided 1 cup torn country-style bread, (from about 1/4 small loaf) 2 skin-on, bone-in chicken breasts 2 tablespoons vegetable oil 1 pound cherry tomatoes Pinch of sugar 3/4 cup parsley leaves with tender stems Combine onion and 2 tablespoons vinegar in a small bowl. Season with salt and pepper; set aside.

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