Chicken:

• 2 boneless, skinless chicken breasts (about 10–12 ounces each)

Marinade/Wet Rub:

• Zest from two lemons
• 1 tablespoon garlic, minced very fine
• 1 teaspoon dry oregano
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Sauce:

• Half of the marinade from above
• Juice from two lemons
• ¼ cup fresh parsley, finely chopped

Breading:

• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 whole eggs and 1 tablespoon water
• 1 ½ cups panko breadcrumbs
• ½ cup grated Parmesan cheese
• 3 tablespoons butter, for frying
• 3 tablespoons extra virgin olive oil, for frying
• 3 tablespoons additional butter, melted