In a medium bowl, create the marinade by combining the Greek yogurt, the juice and zest of one lemon, minced garlic, 1 teaspoon of dried oregano, chopped fresh dill, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir until well combined.

Add the chicken tenderloins to the marinade and toss until every piece is thoroughly coated. Let it marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 4 hours for deeper flavor.

Set up a three-stage breading station. In the first shallow dish, mix the all-purpose flour with a pinch of salt and pepper. In the second dish, lightly beat the egg with a splash of water. In the third dish, combine the panko breadcrumbs with the remaining 1/2 teaspoon of dried oregano, and another pinch of salt and pepper.

Working one at a time, lift a chicken tender from the marinade, allowing any excess to drip off. Dredge it in the seasoned flour, shake off the excess, then dip it completely in the egg wash. Finally, press the tender firmly into the panko mixture, ensuring a thick, even coating on all sides. Place the breaded tender on a clean plate and repeat with the remaining chicken.

Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and the oil is shimmering, carefully place the chicken tenders in the pan in a single layer. Do not overcrowd; cook in batches if necessary.

Sauté for 3-4 minutes per side, until the crust is deep golden brown and the chicken is cooked through (internal temperature reaches 165°F or 74°C).

Transfer the cooked chicken tenders to a wire rack to rest for a few minutes. This keeps the crust crispy. Serve immediately with fresh lemon wedges for squeezing over the top.