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1
You can start with either clean cut chicken tenders or if you start with a whole breast cut the breast to halves and then butterfly each half in the middle and cut to two pieces. I like to keep the tenders about 1/2 inch thick, but you can make them a little thiner by pounding them a bit.
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2
Wash the parsley and chop only the leaves finely. Mix the eggs, mustard, parsley, paprika, salt and pepper well in a shallow dish.
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3
Create an assembly line: spread the flour in a shallow plate, next have the egg mixture and lastly spread the panko in another shallow dish in a thin layer.
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4
Pour olive oil to a shallow and wide pan until it is half inch deep. Warm the oil on a medium high hit, until just under smoking point.
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5
Prepare the chicken tenders in the meantime:
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6
first cover both sides of each tender with flour, sake well the excess
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7
Deep in the egg mixture
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8
lastly cover with panko, squeeze each side of the tender few into the panko, until you get even cover.
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9
Put in the hot oil and cook for about 7 min on each side until golden brown, but not too dark brown. don't cook for too long, so they won't dry out.
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10
Drain the excess oil by letting them rest on paper towel for few minutes. Watch that the tenders don't get dark too quickly, if so lower the hit a bit, but dont let the oil cool too much.
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11
Don't crown the pan too much and try to get as many crumbs out in between batches.
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12
Keep the made ones in 200 oven while cooking the other batches.
