Begin by preparing the chicken cutlets. Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.

Set up a breading station: In one shallow dish, place the flour. In a second dish, whisk the eggs. In a third dish, combine the breadcrumbs, garlic powder, onion powder, salt, and pepper.

Dredge each chicken cutlet in flour, shaking off the excess. Dip it into the beaten eggs, then coat it with the breadcrumb mixture, pressing gently to adhere.

Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded chicken cutlets in batches, cooking for about 4-5 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.

While the chicken is cooking, prepare the bruschetta topping. In a medium bowl, combine the diced tomatoes, chopped basil, minced garlic, balsamic vinegar, olive oil, and season with salt and pepper. Mix well and let it sit for at least 10 minutes to allow the flavors to meld.

To serve, place the crispy chicken cutlets on a plate and top generously with the fresh tomato bruschetta.