Make the pesto: In a food processor, pulse basil, 1/2 cup Parmesan, pine nuts, and garlic until finely chopped. With motor running, slowly drizzle in olive oil. Add lemon juice, 1/4 tsp salt, and pepper; pulse. Transfer to bowl, press plastic wrap on surface, and set aside.

Butterfly and pound chicken breasts to 1/4-inch thickness. Pat completely dry with paper towels.

Set up breading station: In first dish, mix flour, garlic powder, 1 tsp salt, and 1/2 tsp pepper. In second, beat eggs with water. In third, combine panko, 1 cup Parmesan, and oregano.

Bread chicken: Dredge each cutlet in flour, dip in egg, then press into panko mixture to coat fully. Place on a wire rack.

Cook chicken: Heat oil in large skillet over medium heat. Cook 2-3 cutlets at a time for 3-4 mins per side until golden brown and internal temp reaches 165°F. Transfer to a wire rack.

Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water before draining.

Assemble: Return drained pasta to warm pot. Add pesto and toss, adding splashes of reserved pasta water until creamy and cohesive.

Serve pasta in bowls, top with sliced crispy chicken. Garnish with extra Parmesan, fresh herbs, and lemon wedges.