With a dipping sauce, these make nice hors d’oeuvre, and, of course, children love them.

Have ready:

If there are tenders, peel them off the underside of the chicken breasts and remove the white tendons. Cut the breasts lengthwise into 6 pieces each. Flour, dip in egg, bread, and cook as directed for Chicken Milanese or Chicken Katsu. If desired, serve with: