Preheat oven to 350 degrees Fahrenheit.

Place flour in a shallow dish, eggs in a second dish, and bread crumbs in a third. Dredge chicken in flour to coat, then in egg, and finally in bread crumbs.

Heat a skillet over high heat. When skillet is hot, spray with nonstick cooking spray and add cutlets. Pan-sear for two to three minutes, until golden (they do not need to be cooked through).

Meanwhile, in a bowl, combine chopped tomatoes, parsley, and red onion. Add garlic, olive oil, lemon juice, balsamic vinegar, salt, and pepper. Toss well.

Pour chicken stock into a baking pan. Place the freshly seared cutlets in the liquid in the pan. Spread tomato mixture over cutlets.

Cover and bake 20 minutes. Uncover, baste the cutlets, and then bake uncovered for another 10 minutes.