In another shallow dish, stir panko with Parmesan.
Sprinkle chicken strips with salt and pepper.
Dip chicken strips one at a time into flour, shaking off excess; then dip into eggs. Dredge in panko mixture, pressing to adhere.
Heat oil in a large nonstick skillet over medium-high heat. Add half of chicken; cook 3 to 4 minutes on each side or until browned and done. Repeat with the remaining strips. Transfer chicken to a paper towel lined plate to drain.
Honey Dijon Dipping Sauce
In a small bowl, mix well honey and mustard.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/crispy-parmesan-panko-chicken-tenders/