Butterfly each chicken breast for even thickness, then cut each in half to make 4 pieces.

Mix all marinade ingredients in a bowl. Add half to a zip-top bag with the chicken. Marinate at room temp for 1 hour.

Stir lemon juice and parsley into the remaining marinade. Set aside as the sauce.

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Set up breading stations:

• Dish 1: Flour, salt, and pepper

• Dish 2: Eggs and water

• Dish 3: Lightly pulsed panko and Parmesan

Bread each piece: flour → egg → panko mixture. Shake off excess at each step.

Heat butter and olive oil in a large skillet over medium to medium-high.

Sear 2 chicken cutlets at a time until golden brown (not fully cooked), then transfer to baking sheet.

Repeat with remaining cutlets. Brush all with melted butter.

Bake for 5–10 minutes or until internal temp reaches 155°F.

Spoon sauce over the top before serving.