I've made Giada's recipe and it's delicious. There's one adjustment that I would highly recommend and that's to dredge in either flour, corn starch or mochiko (rice flour) before dipping in eggs. That will help the crust to adhere during frying. For this recipe, I've used mochiko and corn starch but liked mochiko best since it is lighter than the corn starch.
I usually get my panko crust from the local grocery store in the "International" aisle. Youi can also find them in Asian food markets. Typically a store would carry mochiko if they carry panko.