For the chicken:

• 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
• 3/4 cup all-purpose flour
• 2 large eggs
• 2 tablespoons water
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the basil breadcrumb coating:

• 1 1/2 cups plain breadcrumbs (I prefer Panko for extra crunch)
• 1/2 cup fresh basil leaves, chopped (about one big handful)
• 1/3 cup freshly grated Parmesan cheese (please use the real stuff, not the can!)
• 3 garlic cloves, minced or pressed
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest (from about half a lemon)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional if you like a tiny kick)

For cooking:

• 1/3 cup olive oil (you might need a little more)
• 2 tablespoons butter

For serving (all optional but recommended!):

• Lemon wedges
• Fresh basil leaves
• Grated Parmesan