• Make the sauce. Heat 1 teaspoon of olive oil in a saucepan over medium-high heat until shimmering. Add the garlic and cook until fragrant, about 30 seconds. Stir in the diced tomatoes and simmer for 7–10 minutes, until thickened. Stir in the basil and season with salt and pepper. Cover and keep warm while you prepare the chicken.
  
• Set up your breading station. Spread the flour in a shallow dish. Beat the eggs in a second shallow dish. In a third dish, combine the panko breadcrumbs and shredded parmesan.
• Bread the chicken. Pat the chicken tenderloins dry with paper towels and season with salt and pepper. Working one piece at a time, dredge in the flour, dip in the beaten egg, then coat thoroughly in the parmesan-panko mixture, pressing gently to help it adhere.
• Fry until golden. Heat ¼ cup of olive oil in a large non-stick skillet over medium heat until shimmering. Cook half of the chicken tenders until golden brown on both sides and the internal temperature reaches 170°F (77°C), about 3–4 minutes per side. Transfer to a paper towel–lined plate to drain. Wipe out the skillet if needed, add the remaining oil, and repeat with the second batch.
• Serve. Plate the chicken fingers with the warm tomato basil sauce alongside for dipping.

Chef's Tip

• If you can't find panko breadcrumbs, you can make your own by pulsing fresh white bread in a food processor until coarsely crumbed, then drying it out in a low oven (around 300°F/150°C) for 10–15 minutes until crisp but not browned.