You can start with either clean cut chicken tenders or if you start with a whole breast cut the breast to halves and then butterfly each half in the middle and cut to two pieces. I like to keep the tenders about 1/2 inch thick, but you can make them a little thiner by pounding them a bit.
Wash the parsley and chop only the leaves finely. Mix the eggs, mustard, parsley, paprika, salt and pepper well in a shallow dish.
Create an assembly line: spread the flour in a shallow plate, next have the egg mixture and lastly spread the panko in another shallow dish in a thin layer.
Pour olive oil to a shallow and wide pan until it is half inch deep. Warm the oil on a medium high hit, until just under smoking point.
Prepare the chicken tenders in the meantime:
first cover both sides of each tender with flour, sake well the excess
Deep in the egg mixture
lastly cover with panko, squeeze each side of the tender few into the panko, until you get even cover.
Put in the hot oil and cook for about 7 min on each side until golden brown, but not too dark brown. don't cook for too long, so they won't dry out.
Drain the excess oil by letting them rest on paper towel for few minutes. Watch that the tenders don't get dark too quickly, if so lower the hit a bit, but dont let the oil cool too much.
Don't crown the pan too much and try to get as many crumbs out in between batches.
Keep the made ones in 200 oven while cooking the other batches.