Place the chicken breasts between two pieces of plastic wrap and pound them, with a mallet, until they are 1/4 inch thick. Cut each breast in half.
Combine panko, Parmesan cheese, garlic powder, dried basil, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste then mix thoroughly. Taste and re-season if necessary. Beat the egg in a separate bowl. Dip the chicken in the egg mixture then the panko, making sure to coat evenly,
Heat the olive oil in a skillet over medium heat. Combine panko, Parmesan cheese, garlic powder, dried basil, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste then mix thoroughly. Taste and re-season if necessary. Beat the egg in a separate bowl. Dip the chicken in the egg mixture then the panko, making sure to coat evenly. Place the chicken directly into the hot skillet. Cook for 3-4 minutes on each side, or until cooked through. Remove from heat and serve. Enjoy.