Place chicken pieces between two pieces of plastic wrap and pound gently with meat mallet or rolling pin until 1/4" thick. Cut into thick strips and sprinkle with salt and pepper.
Pour cornstarch into quart-size bag that seals.
Whisk eggs and tabasco together in a bowl.
In a second bowl, mix together panko, flour, seasoning, salt and pepper.
Heat 1/4 cup olive oil over medium-high heat in a heavy bottomed or cast-iron skillet.
Place chicken pieces into cornstarch bag, seal and shake until coated. Then dredge them through the egg mixture and then the flour mixture.
Add half of the chicken into skillet; cook, turning once until golden and just cooked through, about 2-3 minutes on each side. Transfer to a platter, cover and keep warm. Reduce heat to medium and repeat with remaining oil and chicken.