Begin by preparing the chicken: cut each thigh in half crosswise and place between two sheets of plastic wrap

Using a meat mallet or heavy pan, gently pound the chicken pieces to an even ¼-inch thickness

Pat the chicken dry with paper towels and season both sides with salt and pepper

Set up your breading station: in one shallow bowl, whisk together the eggs with the juice of one lemon

In another shallow bowl, combine the panko breadcrumbs, flour, Parmesan cheese, dried oregano, lemon zest, salt, and pepper

Dip each chicken piece first in the egg mixture, allowing excess to drip off, then press firmly into the breadcrumb mixture to coat completely

Place the breaded cutlets on a parchment-lined baking sheet and refrigerate for at least 15 minutes (or up to 4 hours) to help the coating adhere

While the chicken rests, prepare the herb sauce: combine the lemon zest, lemon juice, parsley, oregano, salt, and pepper in a food processor or blender

Pulse several times to roughly chop the herbs, then slowly drizzle in the olive oil while pulsing until the sauce is well combined but still has texture

Transfer the sauce to a bowl and set aside at room temperature to allow flavors to develop

When ready to cook, heat a large skillet over medium heat and add 2 tablespoons each of olive oil and butter

Once the butter is melted and bubbling, add half of the chicken cutlets to the pan, being careful not to overcrowd

Cook until golden brown and crispy, about 2-3 minutes per side, adjusting heat as needed

Transfer the cooked cutlets to a paper towel-lined plate and repeat with remaining oil, butter, and chicken

Just before serving, add the minced garlic to the still-warm skillet and cook for 30 seconds until fragrant

Stir the garlic into the herb sauce and spoon generously over the crispy chicken cutlets