Follow these straightforward steps to create your Crispy Seeded Chicken Schnitzel with Hot Tomato Jam:

1. Prepare the Chicken: Place the chicken breasts between two pieces of plastic wrap. Use a meat mallet or rolling pin to gently pound them to an even thickness, about ½ inch thick. This helps ensure even cooking.
2. Set Up the Breading Station: In one bowl, place flour seasoned with salt and pepper. In a second bowl, whisk the eggs. In a third bowl, combine breadcrumbs, seeds, garlic powder, paprika, and additional salt and pepper to taste.
3. Coat the Chicken: Dredge each chicken breast in flour, shaking off excess. Next, dip it in the egg mixture, allowing any excess to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently to adhere the crumbs.
4. Heat the Oil: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. Make sure the oil is hot before adding the chicken (drop a breadcrumb in; it should sizzle).
5. Fry the Chicken: Add the coated chicken breasts to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
6. Make the Hot Tomato Jam: In a saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until translucent. Stir in the cherry tomatoes, sugar, red pepper flakes, and salt. Cook, stirring occasionally, until the mixture thickens, about 10-15 minutes.
7. Serve the Chicken: Serve the crispy schnitzel hot, drizzled with the hot tomato jam, garnished with fresh basil if desired.