In a shallow dish, combine bread crumbs and Pecorino-Romano cheese.

Dredge chicken cutlets in the breadcrumb mixture until coated on both sides.

In a large skillet over medium heat, heat 1/2 tablespoon of olive oil.

Cook the chicken cutlets in batches for about 10 minutes, turning once, until golden on both sides and no longer pink in the center.

Remove from the skillet and keep warm.

In the same skillet, add the remaining 1/2 tablespoon of olive oil.

Add drained diced tomatoes, pressed garlic, chopped Kalamata olives, balsamic vinegar, red pepper flakes, and the reserved tomato juice.

Cook for 2 minutes, stirring occasionally, or until slightly thickened.

Discard the garlic.

Stir in the chopped fresh basil.

To serve, spoon the tomato and olive sauce over the cooked chicken cutlets.