In a ziploc bag, pound your chicken tenderloins or breasts to thin fillet, one at a time, with the flat end of a meat tenderizer or in my case, I used a hammer :) Make sure to have padding underneath your ziploc bag so you don't break your countertops lol
In a shallow dish, add in flour, salt, and pepper. Mix around.
In another shallow dish, beat 2 eggs.
In yet another shallow dish, put your Panko in.
Assemble the shallow dishes in the following order: flour, eggs, Panko.
In a medium skillet, turn the heat on high and add about 2 tbsp. of vegetable oil to the pan.
Take one of your chicken fillets, dredge it in flour, then egg, then cover it in Panko.
Test the oil to see if it's hot by flicking some water in it. If it sizzles, you're good.
With tongs, put your breaded chicken in and cook on each side for about 3-4 minutes or until it's brown (don't burn it).
It shouldn't take long for the chicken to cook all the way through since they've been pounded out so thin.
Before you start on another fillet, I would clear out the skillet of straggling Panko crumbs. Just take a spatula and scrape them out. They'll burn if you keep them in there for your other fillets and your house will smell like disaster :)
Repeat until all your chicken fillets are cooked, slice into length-long pieces and serve with white rice. You can top with teriyaki sauce or soy sauce.