Wash and dip chicken tenders in beaten egg.
In large, sturdy plastic bag, add bread crumbs,
parmigiano cheese, salt and pepper.
Shake to mix well.
Add egg coated chicken tenders to bread crumb mixture,
shake well to coat completely.
Heat oil in large skillet on medium high heat.
when oil is hot, add chicken tenders.
Cook until golden brown, about 5 min. per side.
Remove from skillet onto paper towels to absorb excess oil.
Blot tops with another wad of paper towels.
Serve with Rexie's Heart Attack Potatoes and Green Beans.

I serve this withever one of my daughters is having a friend over for dinner.
They always want to come back!

The cooking time on this recipe is for chicken tenders.
If using thicker breast meat, you might have to cook them another minute per side.
You will also want to cut the larger chicken breast into 3-4 pieces.
Do not overcook either the tenders or the breasts.