Warmth ¼ cup extra-virgin olive oil in a small saucepan over medium-high. Add 2 tsp. fennel seeds and 2 tsp. mustard seeds; cook dinner, swirling pan, till aromatic and oil round seeds is scorching, about 1 minute. Switch spiced oil to a medium heatproof bowl.
Place ¼ cup all-purpose flour on a big plate. Working separately, place 4 skinless, boneless rooster breasts, patted dry, between 2 giant sheets of wax paper or plastic wrap. Utilizing a meat mallet or rolling pin, pound on a floor to ¼” thick. Season cutlets throughout with kosher salt and freshly floor pepper, then press into flour to evenly coat on either side.
Warmth 3 Tbsp. extra-virgin olive oil in a big skillet over medium-high. Working in 2 batches and including extra oil to pan between batches if wanted, cook dinner cutlets till golden beneath, about 3 minutes. Flip over and cook dinner on different facet till cooked by, 1–2 minutes. Switch to a plate.
Warmth remaining 3 Tbsp. extra-virgin olive oil in similar skillet over medium-high. Prepare 1½ lb. cherry tomatoes in a single layer and cook dinner, undisturbed, till blistered beneath, 1–2 minutes. Season with a huge pinch of salt and cook dinner, shaking pan often, till softened, 1–2 minutes. Utilizing a potato masher or spoon, rigorously press down on tomatoes to burst and launch seeds. Cook dinner, stirring, 30 seconds, then switch tomato sauce to bowl with spiced oil. Stir in 3 garlic cloves, finely grated, one 2″-piece ginger, peeled, finely grated, and 1 Tbsp. pink wine vinegar; season with extra salt if wanted.
Place a rooster cutlet on every plate. Spoon some tomato sauce over and prime with cilantro leaves with tender stems.