Chicken Cutlets With Burst Tomato Sauce

Ingredients

• ¼ cup plus 6 Tbsp. (or more) extra-virgin olive oil, divided
• 2 tsp. fennel seeds
• 2 tsp. mustard seeds
• ¼ cup all-purpose flour
• 4 skinless, boneless chicken breasts, patted dry
• Kosher salt, freshly ground pepper
• 1½ lb. cherry tomatoes
• 3 garlic cloves, finely grated
• 1 2"-piece ginger, peeled, finely grated
• 1 Tbsp. red wine vinegar
• Cilantro leaves with tender stems (for serving)

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