Preheat your oven to 400°F (200°C) and butterfly the chicken into ½-inch cutlets.

Combine lemon zest, minced garlic, olive oil, oregano, salt, and pepper in a bowl for the marinade. Coat chicken and let it rest for at least 30 minutes.

Set up a breading station: flour in one dish, beaten eggs in another, and panko with Parmesan in the third. Dredge chicken in flour, dip in eggs, then coat with panko.

In a skillet, heat butter and olive oil over medium-high heat. Fry chicken cutlets for 4-5 minutes on each side until golden brown.

Transfer fried chicken to a baking tray, brush with melted butter, and bake for 10-15 minutes until the internal temperature reaches 165°F (75°C).

While baking, heat reserved marinade in a saucepan for 5 minutes to create the sauce.

Serve the chicken with the zesty sauce and garnish with parsley. Optional: add lemon wedges.