Season chicken tenders with salt and pepper slightly.
2 In a shallow bowl combine eggs, milk, and mustard. Dump the tenders and coat them well.
3 Another shallow bowl combine breadcrumbs and parmesan cheese.
4 Pick up each tenders and coat with crumb mixtures.
5 Heat larger non stick skillet on medium heat. Add olive oil.
6 Saute the tenders 2-3 minutes each side until they are golden brown and crispy.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 2-4
1 lb chicken tenders
1 pinch salt and pepper
2 eggs, slightly beaten
1 tablespoon milk
1/2 teaspoon Dijon mustard
1/4 cup Italian breadcrumbs
1/4 cup parmesan cheese, grated
2 tablespoons olive oil
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