Preheat the oven to 450 degrees.  

Cut chicken breasts into 2-3 inch strips.  

In a small bowl, mix together the egg yolk, mayonnaise, dijon mustard, a pinch of Kosher salt, and a couple of grinds of black pepper. Mix together until smooth.  

Add the chicken strips to mayonnaise/dijon mixture and stir around until evenly coated.  

In a medium skillet, heat the canola oil over medium heat. Test the oil to see if it's ready by taking a small pinch of panko and dropping it in the oil. If it bubbles right away, the oil is ready.  

Once the oil is hot, add the 2 cups of panko to the skillet. Stir the breadcrumbs around so they don't burn. As they are getting brown, add a good pinch of salt, a few grinds of black pepper, and the Italian seasoning. Once the panko is browned, remove the pan from the heat and set it aside.  

Line a cookie sheet with foil. Spray an cooling rack with non-stick spray and place on top of the cookie sheet.  

Set up an assembly line of the chicken, plate or bowl of breadcrumbs, and the cooling rack/cookie sheet. Take the chicken one strip at a time from the mayo/dijon mixture and place it in the crispy panko. Using a fork or spoon, make sure the breadcrumbs stick to all parts of the chicken strips. Once covered, move the chicken strips to the cooling rack. Continue dredging the chicken until all of the chicken is on the rack.  

Cook the chicken for about 15 minutes. Let them cool for a couple of minutes and enjoy!!