Season the chicken with salt, pepper, and ½ teaspoon garlic powder.

In a shallow bowl or small tray, combine the panko, Parmesan, a small pinch of lemon zest, smoked paprika, optional garlic powder, and a pinch each of salt and pepper.

Season the flour and beaten egg separately with a pinch of salt and pepper.

Dredge the chicken in the seasoned flour, then the egg, then press firmly into the panko mixture until well coated.

Heat about ¼ inch of olive oil in a large skillet over medium heat. Fry the chicken until deeply golden and cooked through, about 3 to 4 minutes on the first side and 2 to 3 minutes on the second. Transfer to a wire rack or paper towel-lined plate, season lightly with salt, and keep warm in a 200°F oven.

Melt 1 tablespoon butter in a saucepan over medium heat. Add the pastina and toast for about 1 minute.

Add 3 cups broth and bring to a gentle simmer. Cook uncovered, stirring frequently, until the pastina is tender and creamy, about 10 minutes. Add another splash of broth as needed, keeping the pastina somewhat loose since it will continue to thicken as it sits.

Turn off the heat. Add the egg yolk and immediately stir quickly and continuously until the pastina is silky and glossy. The residual heat will gently cook the yolk. If a little egg white happens to cling to the yolk and cooks into visible pieces, you can simply pick them out, or leave them in. They won’t affect the flavor.

Stir in the remaining 1 tablespoon butter, Parmesan, and the remaining lemon zest until smooth and creamy.

Add 1 tablespoon lemon juice and plenty of freshly cracked black pepper. Taste and add more lemon juice, salt, Parmesan, or broth as needed.

Top with the sliced crispy chicken, more Parmesan, lemon zest, black pepper, and fresh basil.