Heat 1 tablespoon of the oil in a skillet over medium high heat. Add tomatoes, basil, shallots, salt and pepper and cook for 10 minutes, stirring often and breaking the tomato halves up with a spoon. Turn heat down as needed to simmer. Set sauce aside.

Meanwhile, mix bread crumbs with 2 tablespoons of the Parmesan cheese on a plate. Add salt and pepper. Coat each chicken cutlet with bread crumb mixture and transfer to a large plate.

In a second skillet, heat remaining 2 tablespoons oil over medium heat. Add chicken and cook about 5 to 6 minutes on each side, until browned and cooked through. Spoon some of the tomato sauce over each cutlet, then sprinkle with remaining 2 tablespoons cheese. Cover and let the cheese melt for a couple of minutes before serving.