1️⃣ Prepare the Chicken: Butterfly each breast for even thickness and cut in half for six pieces. Place in a zip-top bag.
2️⃣ Marinate: Mix marinade ingredients, use half to coat the chicken, and let sit at room temperature for 1 hour. Add lemon juice and parsley to the remaining marinade for the sauce.
3️⃣ Preheat Oven: Set to 400°F and line a baking sheet with parchment paper.
4️⃣ Breading Station:

• Dish 1: Flour, salt, and pepper.
• Dish 2: Beaten eggs + water.
• Dish 3: Panko (pulsed smaller) + Parmesan.
  5️⃣ Bread the Chicken: Dredge each piece in flour, then egg, then breadcrumbs, shaking off excess.
  6️⃣ Pan-Fry: Heat butter and oil over medium-high. Cook 2-3 cutlets at a time until golden brown, then transfer to the baking sheet. Repeat for the rest.
  7️⃣ Bake: Brush with melted butter and bake for 5-10 minutes until internal temp reaches 155°F.
  8️⃣ Serve: Drizzle the Salmoriglio sauce over the cutlets and enjoy with fresh lemon wedges! 🍋