As usual remove the sinews from the chicken tenders. Season with salt and blacked pepper. Dredge in a mixture of grated Parmigiano-Reggiano cheese and yellow cornmeal (half and half). Pan fry with a light olive oil (use a bit more oil than for sauteing), turning over once. It takes about 3 minutes on each side. I served this with my marinara sauce. This marinara sauce was leftover from when I made a pizza few days ago for company (although this is not Izakaya food, I may post my home-made pizza sometime in the future). My recipe for marinara sauce is very simple. Add 1/3 cup of good light olive oil in a deep pan, add red pepper flakes (as much as you like), chopped 3-4 cloves of garlic, fry until fragrant, add two 8oz cans of whole Italian tomatoes (crush them as you add) with their juice. I add 2-3 bay leaves, 1/2 tsp each of dried oregano and basel, a pinch of sugar (1/2 tsp to cut acidity), salt and pepper to taste. Simmer for 30 minutes or more (I make it rather dry as a topping for a pizza). You can also serve the chicken tenders with a honey mustard (mix honey and Dijon mustard - 1:2 ratio).