Season both sides of the chicken with salt and pepper. Crack the eggs into a medium size mixing bowl and add the water. Lightly beat the eggs with a fork to create an egg wash. Spread the bread crumbs evenly on a plate. Dip one chicken breast into the egg wash, allow any excess to drip off, and then place it into the bread crumbs. Gently press the chicken in the bread crumbs to completely coat both sides. Set aside on a plate and repeat with all the chicken.
Heat two tablespoons of oil in a large sauté pan over medium high heat. Once hot, add the chicken in batches and cook for 2-3 minutes on each side or until golden brown. (Tip: the chicken should sizzle when added to the pan.) Add the remaining tablespoon of oil if needed to cook the second batch.
Transfer the chicken to a baking sheet lined with foil. Bake for 7-9 minutes or until the chicken is fully cooked and no longer pink inside.
Remove from the oven and allow the chicken to rest for five minutes. Sprinkle with fresh lemon juice. Serve!