There is no really good solution for this, as non-stick pans are by nature slick, and oils bead on them.
My preferred solution is to use the right tool/technique for the job. Breaded items are normally meant to be fried in a puddle of oil at least half as high as the item (so it will have been submerged after flipping). If you insist on frying them in less oil, you should use non-coated pans. The items meant for non-stick (eggs, pancakes, etc.) do well without any fat. Dishes which indeed need a little bit of oil, but not too much, tend to be stir-fry or sautee type, and there you can start in a coated pan with the food on the bottom, then drizzle the oil on it and start stirring.
But if you don't want to change the technique or the pan, you can try distributing the fat. As long as the pan still works well, you will get disconnected beads as opposed to a thin film. The usual option is to use a silicone brush (non-silicone works too, but may burn if the pan is already hot). Pour the oil in the pan and brush it everywhere.
The second option, for liquid fats, is to fill your own oil sprayer. Normal water sprayers don't work well due to the viscosity of oil, they create a thin beam of oil as opposed to a spray. But there are special oil sprays on the market, e.g. the Misto one. I hope that they work better (I haven't tried them personally).
For solid fats, just take the block of fat as it is in the packaging and slide it along the room temperature pan bottom, just like using a sponge to clean the pan. It will leave a thin layer of fat which will melt into smallish beads when the pan is heated.
Lastly, if you have older pans where the coating starts to fail, use them for this application. You will get a more even distribution.