Cooking order
I would be inclined to get the beans on, then when they are doing their thing, I would crack on with the chicken and start frying it just as you think the beans are basically done. But I kind of like doing lots of different things at the same time in the kitchen, I can’t help it. So I’ve written it the way I have to walk you through the stages, but obviously do it in whichever way you want and how you find it easiest to follow.

Help! I can’t find panko breadcrumbs
Don’t panic! Panko are my breadcrumb of choice - they are drier, chunkier and crunchier than normal breadcrumbs but of course normal breadcrumbs will work too. Just whizz an end of the loaf of bread you have lying around in the food processor and use that, or you can buy all sorts of breadcrumbs. They will all work! And people do all sorts of clever things with cornflakes (yes, the cereal) which you can crush with a rolling pin and use them to crunchify your chicken.

Weighing things like parmesan (or not weighing as the case may be)
I know I write recipes for a living but I find it really hard to give measurements for something like parmesan - I hate the thought of any of you weighing parmesan. I hope you read my recipes and then kind of run with them. You’ll read it and see that you add some grated parmesan and you’ll just add what you think you need. You can’t really go wrong with something like parmesan so please don’t be too rigid with following the recipe (mine, or anyones). They are a guide and I sometimes think reading them to the letter can stifle your enjoyment in the kitchen.

An alternative way of doing the chicken
Instead of keeping the chicken as one piece you could cut it into chunky strips, like goujons and then do as the recipe says, coating each goujon. That would be very nice. They will take a little longer to fry so don’t have the heat too high or they will burn on the outside before the inside cooks through.

A note on parmesan
Always buy fresh, in reality it’s normally grano padano for me as it’s a bit more reasonably priced and it’s what my local shop sells. Either or. But try not to get the ready grated stuff as I think it tastes a bit weird.

What can I use instead of mascarpone?
You could use cream cheese, or creme fraiche. You could also use ricotta but just be warned that ricotta can make the whole thing appear grainy - I haven’t found this to affect the taste or reduce my enjoyment of eating it but it doesn’t look quite so pretty. It will look a little split, so don’t say I didnt warn you.