Take about 3-4 chicken breasts that are boneless, skinless and pound them to about 1/2" thick with a meat mallet (or however thick you want your strips to be). Now slice them into strips -- again you can choose the size you want it doesn't really matter.
Dredge the strips of chicken in flour until covered. Take about two eggs and scramble them in a bowl with about 3 tablespoons of milk. Now dip the floured chicken in the egg mixture.
Place the panko in a bowl. Now place the flour-egg covered chicken strips in the panko crumbs and cover well.
Fry them in some olive oil about 1-2 minutes on each side until golden.
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