In a shallow bowl add the Dijon mustard, yolk, thyme and Cajun spice. Scatter breadcrumbs onto a plate. Place the chicken on a large piece of baking paper and pound with the back of pan to flatten out. Brush each piece of meat with mustard and then place in the breadcrumbs. Firmly press in the crumbs so they stick to the chicken. Heat 2 tbs. of oil over a medium to high heat in a large non-stick pan. Cook the chicken on each side for 2 minutes or until evenly golden brown. Remove from the heat rest on a rack.
Roughly chop the tomatoes and toss through the parsley, balsamic and extra olive oil. Season with salt and serve with schnitzel.