First, whisk all of the marinade ingredients together until well-combined and set aside.
Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side of the chicken lightly with salt and pepper if desired.
Place the chicken in a new freezer bag along with the marinade. Seal out the air and marinate in the refrigerator for a minimum of 30 minutes, or overnight.
Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Sear the chicken in the hot skillet on each side. If the pan gets too hot, reduce the heat to medium. Each side will take 3-5 minutes. Once each side is a nice, golden brown and the middle is cooked, set the chicken aside.
Preheat the oven to a low broil or 450 degrees F. Combine all of the Parmesan crust topping ingredients except for the Panko, and microwave for about 30 seconds. Stir to combine, and mix in the Panko breadcrumbs; then microwave for an additional 15 seconds. Spread on top of the chicken.
Bake until the cheese is melted and begins to brown, about 3-5 minutes. Add a slice of lemon before serving if desired.