In a food processor, blend 1 cup of the cherry tomatoes until pureed. Set aside.
In a large bowl, add cumin, salt and pepper, vinegar, honey, dry mustard, shallot and a dash of white pepper.
With a whisk, slowly add olive oil, whisking constantly until well blended. Add pureed tomatoes and mix well. Set aside while you make chicken.
Cut the remaining cherry tomatoes in half and set aside.
Place chicken cutlets on a cutting board or large surface. Salt and pepper and then dust them with the flour. Shake the cutlets to remove access flour.
On the stove top, heat a non stick skillet over medium high heat. When pan is hot, add oil. When oil is hot, add chicken cutlets and brown on each side, cooking until juices run clear.
To serve, place a chicken cutlet on the plate. Over greens makes a nice presentation. With a fork, mix the dressing again, to make sure it's still blended. Sprinkle the halved cherry tomatoes over each cutlet and then drizzle the chicken cutlets with the dressing.