Parmesan Panko Chicken

0 Butterfly each chicken breast into two even portions making six pieces total.  Lay the chicken flat on a cutting board. With a mallet pound each piece to about ¼ inch thickness.
1 In a shallow dish combine the flour and the herbs de Provence. 
2 In a second shallow dish whisk the eggs with 1 tablespoon of water together until blended.
3 In a third dish toss together the panko and parmesan cheese.
4 Generously season each chicken cutlet with salt and pepper on each side. Working with one at a time dredge both sides in the flour mixture. Transfer to the egg mixture and dredge both sides. Lift and let any egg excess runoff.
5 Transfer to the panko parmesan mixture and coat both sides well while pressing down.
6 In a large 12-inch non-stick skillet heat the oil over medium-high heat.  Add two breasts at a time and let cook until golden brown on the bottom, about 4 minutes. Flip and continue to cook until golden brown, 4 minutes longer. 
7 Transfer to a plate lined with paper towels to drain any excess oil. Repeat cooking the remainder chicken cutlets in the same manner.
8 Serve warm with lemon wedges.