This recipe stands on its own, just the way it is. That said, I recommend using only 2 cups of panko. Why use $2 worth of crumbs when $1 worth will do? I breaded the chicken twice, following the instructions -- and 2 cups of panko mixed in with 1/2 cup of Parmesan were plenty. I deviated only slightly in a couple of other ways, which I'll share, just in case you're thinking of trying something similar. First of all, being the penny-pinching cook that I am, I used only one egg and more than doubled the volume by adding it to a about 2 to 3 ounces of whole milk and beating/mixing them together with a fork. The milk/egg mixture performed admirably in getting the breading to stick to the chicken. Instead of frying the chicken in a pan of olive oil, I used my deep fryer, which always stands at the ready with peanut oil. Using tongs, I gently lowered the chicken into the oil and cooked it at 375° F, one piece at a time for about 2 to 3 minutes each, until it turned a deep golden color. By frying only one piece at a time, the chicken remained relatively flat and cooked nice and evenly. (I will try olive oil someday just to see how the flavor changes, but the peanut oil worked well.) I didn't have fresh basil, so I used dry basil and that was okay, but I think fresh would have been better. Note: this recipe is all about the crispy breading. Covering chicken in foil while baking, as some do, will result in softer breading; if you like that, use cheaper (than panko) crumbs.
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This recipe stands on its own, just the way it is. That said, I recommend using only 2 cups...