In a medium bowl, beat the eggs until they're smooth and well combined.

On a separate plate, mix the flour with garlic salt and black pepper.

In another plate, blend together the Panko breadcrumbs, Parmesan cheese, and Italian seasoning.

Coat the chicken tenders by first dipping them into the flour mix, then into the egg mixture, and finally rolling them in the Panko mixture.

Arrange the coated chicken tenders on a wire rack set over a baking sheet.

Bake in a preheated oven at 415°F for about 15 minutes, flipping them halfway through. They are ready when the internal temperature reaches 165°F.