Begin by butterflying and halving the boneless, skinless chicken breasts to ensure even cooking. This creates the perfect thickness for frying. Place the chicken pieces in a resealable bag, which will help keep them moist during marination.

In a bowl, whisk together fresh lemon zest, minced garlic, olive oil, dry oregano, kosher salt, and black pepper. Pour half of this marinade into the bag with the chicken, sealing it tightly. Allow it to marinate for 1 hour at room temperature for optimal flavor absorption.

While the chicken marinates, take the remaining marinade and mix it with fresh lemon juice and chopped parsley to create a vibrant salmoriglio sauce. Set this aside.

Preheat your oven to 400°F (200°C). Set up a breading station with three shallow dishes: one with flour, another with beaten eggs, and a third with panko breadcrumbs mixed with grated Parmesan cheese.

Take each marinated chicken piece and coat it first in flour, shaking off any excess. Next, dip it in the beaten eggs to stick, and finally roll it in the seasoned panko mixture, pressing lightly to ensure an even coating.

In a large skillet, heat a generous amount of butter and a splash of olive oil over medium heat until melted and bubbly. Carefully add the breaded chicken cutlets in batches, frying for about 3-4 minutes on each side or until golden brown and crispy.

Once the chicken is golden and crispy, transfer it to a sheet tray. Brush the top of each piece with melted butter. Bake in your preheated oven for 8-10 minutes, or until the chicken reaches an internal temperature of 155°F (68°C).

To serve, drizzle the zesty salmoriglio sauce over each cutlet and garnish with lemon wedges.