- Extra virgin olive oil ( EVOO ), for frying
- 1 1/2 pounds chicken breast tenders
- Salt and pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten with 1/4 cup water
- 2 cups Italian-style breadcrumbs
- 1 cup Parmesan cheese, shredded
- 6 sprigs or stems fresh thyme leaves (2-3 tablespoons), stripped and chopped
- 6 sprigs fresh rosemary leaves (3 tablespoons), finely chopped
- 2 handfuls flat leaf parsley leaves, chopped
- 4 cloves garlic, finely chopped
- 1 teaspoon crushed red pepper flakes
Pre-heat the oven to 350°F.
Place a nonstick cookie sheet  in oven with a foil liner.
Season the chicken tenders with salt and pepper. Wash your hands. Place the flour in a shallow dish. Beat the eggs with water in a second dish alongside the flour. In a third dish, combine the breading ingredients. Coat the chicken in the flour, then the egg and finally the bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean-up, try using disposable tin pie plates  for the flour, egg and breadcrumbs.
Cook the chicken until deeply golden on each side, 3-4 minutes. Transfer the chicken to a cookie sheet  in the pre-heated oven and finish off for another 5 minutes cooking time. Cook the chicken five or six tenders at a time in a single layer, adding additional EVOO, if necessary. If the chicken begins to brown too quickly, lower the heat slightly. Serve the chicken hot or cold or complete as a Parmigiano.
To make the tenders “Parmigiano:” Place a little of the Simple Tomato Sauce for Chicken Parmigiano  on top, top with the shredded provolone cheese and Parmigiano. Place in the oven or broiler to melt the cheese, then serve.