Parmesan–Panko Chicken Tenders

• 1 1/2 pounds chicken breast tenders (about 12 tenders)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• 2 large eggs, lightly beaten
• 1 cup panko (Japanese breadcrumbs)
• 1.3 ounces grated fresh Parmesan cheese (about 1/3 cup)
• 2 tablespoons canola oil, divided
• 2 tablespoons finely chopped fresh parsley (optional)
• 4 lemon quarters (optional)

1. Sprinkle chicken with salt, pepper, and garlic powder. Place eggs in a shallow bowl. Combine panko and cheese in another shallow bowl. Dip chicken in egg; dredge in breadcrumb mixture.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add half of chicken; cook 3 to 4 minutes on each side or until browned and done. Remove from pan. Repeat procedure with remaining oil and chicken. Sprinkle with parsley, and serve with lemon quarters, if desired.
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chicken breast tenders, kosher salt, freshly ground black pepper, garlic, eggs, parmesan cheese, canola oil, fresh parsley, lemon quarters

Taken from www.myrecipes.com/recipe/parmesan-panko-chicken-tenders (may not work)